Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 onion, finely chopped

  3. 2 cups Arborio rice

  4. 1/2 cup white wine

  5. 1 quart reduced-sodium chicken broth, warmed

  6. 1/4 cup chile-garlic flavored butter

  7. 12 ounces medium shrimp, peeled and deveined, tails left on

  8. 1 carrot, cut into thin strips

  9. 1/3 cup pine nuts

  10. 1/4 cup sliced black olives

  11. 1 large red chile pepper, minced

  12. ground black pepper to taste

Instructions Jump to Ingredients ↑

  1. Heat olive oil in a large saucepan over medium heat. Stir in the onion and cook until softened and translucent, about 3 minutes. Stir in Arborio rice until well coated in oil; continue cooking until both the onion and rice begin to turn golden-brown, about 8 minutes. Pour in the white wine and stir until evaporated. Pour in 1/3 of the hot chicken broth; stir constantly as the risotto simmers and slowly absorbs the broth, about 8 minutes. Add half of the remaining broth, and continue stirring until absorbed, about another 8 minutes. Stir in chile-garlic butter, shrimp, carrot, pine nuts, black olives, and red chile pepper until the butter has melted. Stir in the remaining chicken broth, and again stir constantly until absorbed, about 8 minutes. Season to taste with black pepper. At this point, taste the rice; it should be slightly firm and totally delicious. If it is still a little crunchy, stir in some hot water and continue cooking until it reaches the desired tenderness.


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