Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped, plus 1 small onion finely chopped
- 2 ribs celery, chopped
- 1 tomato, quartered
- 1 pound shrimp, cooked, shelled and deveined; shells reserved
- 1 pound fish bones
- 1 ⅓ cups white wine
- 8 cups water
- 6 tablespoons unsalted butter
- 1 ½ cups Arborio rice
- 12 large radicchio leaves, coarsely chopped
- 1 tablespoon brandy
- Salt and freshly ground pepper to taste
- 1 tablespoon chopped Italian parsley
- Nutritional Information
Nutritional analysis per serving (4 servings)
839 calories; 30 grams fat; 11 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 64 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 65 grams protein; 228 milligrams cholesterol; 2133 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Four servings
Preparation
- In a large pot, heat the oil, add the medium onion and saute 5 minutes. Add the celery and tomato and saute 2 minutes. Add the shrimp shells, fish bones, 1 cup wine and water and bring to a boil. Simmer for 20 minutes; strain. Place broth in a saucepan and keep at a bare simmer.
- In a large, heavy saucepan, melt 4 tablespoons butter over medium-low heat. Add small onion and cook until translucent, about 7 minutes. Add the rice and cook, stirring, for 5 minutes. Stir in 1/3 cup wine, then 1/2 cup broth. Cook 3 minutes. Stir in radicchio.
- Add broth 1/2 cup at a time, stirring constantly and adding more broth as it is absorbed by the rice. Adjust heat so rice and broth cook at a steady simmer. After about 15 minutes, the rice should be somewhat tender and some broth should be left. Stir in all but 4 shrimp.
- Cook another few minutes, adding broth as needed, until rice is al dente. Stir in brandy and 2 tablespoons butter. Season with salt and pepper. Garnish with shrimp and parsley; serve immediately.
1 hour 10 minutes
Dining and Cooking