Yield: 4 servings
4 to 4½ cups Hot broth
4 tablespoons Butter
2 to 3 Medium shallots, minced
1½ cups Arborio rice (short-grained Italian rice)
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
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.