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Recipe: Shrimp, Radicchio and Red Wine Risotto

by BnB Finder | July 14th, 2016 | Main Dishes, Recipes
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shrimp_radicchio_and_red_wine_risottoWhat’s one of your favorite foods for summer? Since we’ve already covered ice cream, we’d like to nominate seafood! From shrimp and lobsters to crabs, swordfish and salmon, there are fabulous options for fish everywhere you turn and nothing seems to pair better with warm weather dining in our book. That’s why we are thrilled to share this Shrimp, Radicchio and Red Wine Risotto recipe from our friends at Fuquay Mineral Spring Inn and Garden in Fuquay Varina, NC, a designated landmark in Wake County located in the Fuquay Springs National Register Historic District that features luxurious accommodations, gorgeous gardens, and interactive, hands-on cooking classes.

Shrimp, Radicchio, & Red Wine Risotto

Serves 4
A risotto dish perfect for summertime


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Prep Time
15 min

Cook Time
25 min

Total Time
40 min

Prep Time
15 min

Cook Time
25 min

Total Time
40 min

Ingredients
  1. 1 lb. of medium peeled & de-veined shrimp
  2. 3-½ cups chicken broth
  3. 3-½ cups water
  4. 1 cup finely chopped onion
  5. 3 Tb. unsalted butter
  6. 1 bay leaf
  7. ½ tsp. salt
  8. ½ pound radicchio, quartered and cut crosswise into ½ inch slices
  9. 1-½ cups Arborio rice
  10. 1-½ cups dry red wine
  11. 1-½ oz. finely grated Parmesan cheese
Instructions
  1. Bring broth and water to a simmer in a 3 quart saucepan and maintain simmer.
  2. Cook onion in butter with bay leaf and salt in a heavy pot over medium heat, stirring until onion is pale golden, about 10 minutes.
  3. While onion is cooking, cook the radicchio in boiling salt water until just tender, about 3 minutes. Drain in a colander and transfer to a bowl of ice and cold water to stop the cooking.
  4. Drain and squeeze dry.
  5. Add rice to the onions and cook, stirring for about 2 minutes.
  6. Add the wine and boil, stirring until most of the wine is absorbed, about 5 minutes.
  7. Stir in ½ cup simmering broth mixture and cook, stirring constantly until most of the broth is absorbed.
  8. Continue cooking risotto and adding broth about ½ cup at a time until rice is tender and creamy-looking, about 15 minutes.
  9. Discard the bay leaf and add the radicchio and cheese and cook until heated through.
  10. Add salt and pepper to taste and serve immediately.
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