Shelly's Recipe

RISOTTO WITH SAUSAGE AND SHRIMP

Category: Rice/Risotto

1/2 lb sweet Italian sausage, crumbled
1/2 lb medium shrimp, peeled and deveined
3 tbsp butter or margarine, divided
1/2 cup chopped onion
1 cup uncooked U.S. arborio or medium grain rice
1/3 cup dry white wine
2 cups chicken broth
1/4 cup grated Parmesan cheese
Ground white pepper to taste
1/2 cup heavy cream

Cook sausage in large skillet over medium heat. Remove from skillet; drain on paper towels. Set aside. Cook shrimp in 2 tbsp butter until it turns pink. Remove from skillet; set aside. Cook onion until soft in remaining 1 tbsp butter. Add rice and stir 2 to 3 minutes. Add wine; stir until absorbed. Increase heat to medium high; stir in 1 cup broth.

Cook, uncovered, stirring frequently, until broth is absorbed. Continue stirring and adding remaining 1 cup broth and 3 cups water, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes.

Stir in cheese, pepper, cream, and reserved sausage and shrimp. Stir until mixture is creamy, about 2 to 3 minutes. Serve immediately. Serves 6