- 12 ounces raw shrimp (26-30 size), about 18 pieces
- 1/2 teaspoon paprika
- 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
- 2 tablespoons olive oil (can use up to 1/4 cup)
- 1 medium yellow onion, chopped
- 1 garlic clove, minced
- 2 cups of medium or long-grain white rice
- 3 cups* chicken stock
- 1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
- Pinch of oregano
- 1 teaspoon salt
- Toss shrimp with paprika, salt, pepper: Pat dry the peeled and deveined shrimp and place them in a medium bowl, toss to coat with 1/2 teaspoon salt, the paprika, and pepper.
- Sauté shrimp: Heat 1 Tbsp butter in a small sauté pan on high heat. Add the shrimp and sauté for 1 to 2 minutes on each side, until they are cooked on the outside, but not quite cooked through (they'll continue to cook as they sit outside of the pan). Then remove to a bowl and set aside.
- Simmer salted water: Put 3 cups of water with about a teaspoon of salt in a small saucepan. Heat until simmering and keep warm while you start the risotto.
- Sauté shallots, garlic: Heat 2 Tbsp butter in a 3 to 4-quart thick-bottomed pot on medium heat. Add the minced shallots and cook until translucent, about 3 to 4 minutes. Add the garlic and cook a minute more.
- Add risotto rice: Add the risotto rice to the pot, stir to coat. Let cook for a minute or two for the rice to just barely begin to brown.
- Add 1/2 cup dry white wine. Let come to a low simmer and slowly stir until the wine has been absorbed by the rice.
- Add clam juice, artichoke can water: Add the clam juice and the reserved water from the can of artichokes, a half cup at a time, slowly stirring and allowing the rice to absorb the liquid before adding more liquid.
- Start adding hot salted water, 1/2 cup at a time: Once the rice as absorbed the wine, clam juice, and artichoke water, you can start adding the hot, lightly salted water from step one. Add it 1/2 cup at a time, again stirring slowly allowing the rice to absorb it for a minute or two before adding any more. You'll need between 2 and 3 cups of water. You'll want to stop adding water when the rice is cooked through, but still a little firm to the bite, "al dente".
- Stir in the chopped artichoke hearts. Fold in the shrimp and chopped parsley. Serve immediately.
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