RISOTTO WITH SHRIMP AND RADICCHIO

Risotto With Shrimp And Radicchio image

Provided by Molly O'Neill

Time 1h10m

Yield Four servings

Number Of Ingredients 14

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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 1/3 cups white wine
8 cups water
6 tablespoons unsalted butter
1 1/2 cups Arborio rice
12 large radicchio leaves, coarsely chopped
1 tablespoon brandy
Salt and freshly ground pepper to taste
1 tablespoon chopped Italian parsley

Steps:

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.