Method

Combine clam juice and water in a medium saucepan and bring just to a simmer.   Cover and keep warm over low heat. This is the liquid for the risotto and it should always be warm.  Always!

Over medium heat, heat oil in a large heavy-bottomed saucepan or Dutch oven. Stir in shallots, and cook until just softened.  Do not brown.  Stir in rice and saute 2 minutes to toast the grains. Stir to be sure every last grain is toasted. 

Stir in wine, and cook, stirring, until liquid is absorbed, about 1 - 2 minutes. Stir in 1/2 cup (a good ladleful) of the clam and water liquid and cook until liquid is nearly absorbed, stirring constantly. This will take about 2 minutes.

Continue cooking and adding clam juice, one ladleful at a time, or enough to see that the rice is always just covered by liquid. Stir constantly, and add more stock only when each ladleful of liquid the liquid has been absorbed.  The rice should be tender but still slightly firm in center and mixture is creamy. 

Stir in shrimp, snow peas, and green peas and cook 4 minutes or until shrimp are done, stirring constantly. Total cooking time will be about 18 to 22 minutes.

Remove from heat and stir in cheese and remaining ingredients.

Yield: 4 - 6 servings

Contributor: pat ciesla

more grains recipes

more shrimp recipes          how to make risotto - article and lots of recipes