Artichoke and Shrimp Risotto

Is it just me, or does everyone seem to be in a hurry these days? Sometimes I think in our mad dash to do everything and live life to the fullest, we shortchange ourselves and forget to take the time to relax and enjoy what we’re doing.

Risotto is one of those dishes that forces us to slow down and smell the roses. It’s easy enough to make, it just requires patience. And a lot of stirring.

The risotto rice cooking process can take anywhere from 20 to 30 minutes, depending on the type of risotto rice you are using. You stir gently, almost constantly, throughout the cooking process, slowly adding liquid as the rice absorbs it.

The stirring not only helps keep the rice from sticking to the bottom of the pan, it loosens up starches from the rice which helps create a creamy texture to the risotto. A good risotto is creamy without ever having to add cream!

As the risotto comes close to being done, you add chopped artichoke hearts and some paprika rubbed sautéed shrimp, and it’s ready, your patience rewarded. Enjoy!

Artichoke and Shrimp Risotto Recipe

If starting with frozen shrimp, thaw by placing in a bowl of cold water with a teaspoon of salt stirred in. Peel and devein once thawed.

We are using artichokes canned in water for this recipe and we suggest including the artichoke water in with the risotto. Taste the artichoke water first. If it tastes good to you, then include. If not, then don't.

You can also use frozen or fresh cooked artichoke hearts instead of canned. For frozen you'll probably need about 8 ounces. For fresh, you'll probably need the hearts from 2 globe artichokes, cooked and finely chopped.

See How to Cook and Eat an Artichoke for instructions on cooking artichokes.

Ingredients

• 12 ounces raw shrimp (26-30 size), about 18 pieces
• 1/2 teaspoon paprika
• Salt
• 1/8 teaspoon freshly ground black pepper
• 1 Tbsp butter + 2 Tbsp butter
• 1/3 cup minced shallots
• 1 Tbsp minced garlic
• 1 1/2 cup risotto rice (recommend carnaroli, can also use arborio)
• 1/2 cup dry white wine (like a Sauvignon Blanc)
• 8 ounces clam juice
• 1 14-ounce can artichoke hearts packed in water, drained (reserve the water!), and finely chopped
• 2-3 cups water
• 2 Tbsp chopped fresh parsley

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