Shrimp Risotto

Shrimp-Infused Broth will give this risotto a flavor boost. If you don’t want to take the time to make it, substitute 1 cup of additional chicken broth and stir a pinch of crushed saffron threads directly into the slow cooker.

Serves 6

Ingredients:

• 1 tablespoon olive oil
• 2 tablespoons butter, melted
• 2 medium white onions, peeled and diced
• 2 cups Arborio rice
• ½ cup dry white wine
• 1 cup Shrimp-Infused Broth
• 5 cups chicken broth
• 1 ½ pounds shrimp, peeled and deveined
• ½ cup freshly grated Parmesan-Reggiano cheese
• 3 tablespoons fresh flat-leaf parsley, minced
• Salt, to taste

1. Add the oil, butter, and onion to the slow cooker. Stir to coat the onions in the oil. Cover and cook on high for 30 minutes or until the onion is transparent.
2. Stir in the rice; continue to stir for several minutes or until the rice turns translucent. Add the white wine and broths. Cover and cook on high for 2 ½ hours or until the rice is cooked al dente.
3. Add the shrimp to the slow cooker, atop the risotto. Cover and cook on high for 20 minutes or until the shrimp is pink. Stir in the cheese and parsley. Taste for seasoning and add salt if needed. Serve immediately.

Shrimp-Infused Broth

Add 1 cup of chicken broth and the shrimp shells from 1 ½ pounds of shrimp to a saucepan. Bring to a boil over medium-high heat; reduce the heat and maintain a simmer for 15 minutes or until the shells are pink. Strain; crush a pinch of saffron threads and stir it into the broth.