PISTACHIO RISOTTO WITH SHRIMP

PISTACHIO RISOTTO WITH SHRIMP

Yield:  4 servings

Ingredients

Rice Mixture
4 to 4
½ cups Hot broth
4 tablespoons Butter
2 to 3 Medium shallots, minced
1
½ cups Arborio rice (short-grained Italian rice)


Shrimp Mixture
1 tablespoon Butter

½ pound Medium shrimp, peeled and deveined
2 tablespoons Mixed chopped fresh herbs
(sage and tarragon work well)

½ cup Dry marsala or white wine
¾ cup Natural American pistachios

Instructions

Melt the 4 tablespoons butter in a medium saucepan over medium heat and sauté the shallots until limp but not brown.  Add rice and stir to coat well with butter. Begin adding broth in ½ cup measures.  Lower heat to a low simmer.  Stir until liquid is absorbed before each new addition.  Continue cooking and stirring until risotto is firm but tender to the bite, and a creamy sauce has formed.  This should take 40 to 45 minutes.

When the risotto is nearly done, prepare the shrimp:  Sauté shrimp in 1 tablespoon butter until pink.  Stir in herbs, marsala and pistachios.  Add to risotto; mix well and serve immediately.