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- 5 cups chicken broth See notes for a link to homemade bone broth
- 3/4 cup dry white wine
- 6 tablespoons butter
- 2 cloves garlic minced
- 1/4 teaspoon dried crushed red pepper
- 1/2 pound uncooked large shrimp peeled, deveined
- 3/4 cup finely chopped onion
- 1 1/2 cups black rice or arborio rice
- 1/2 cup fresh grated Parmesan cheese
- salt and pepper to taste
In a sauce pan over medium heat, bring broth to simmer in medium saucepan. Reduce heat; keep hot.
In a medium skillet melt 2 tablespoons butter over medium heat.
Add the garlic and crushed red pepper, then shrimp.
Add a pinch of salt and pepper and sauté until shrimp begin to turn pink, about 2 minutes.
Simmer until shrimp are just cooked through, about another 2 minutes. Remove the shrimp from the skillet and set aside.
In the same skillet add and melt the remaining butter.
Add Onion, season with salt and pepper and sauté until the onion is golden.
Once the Onion is soft, add your rice and stir to coat well.
Add the wine and mix well.
Then add 2 cups broth.
Simmer until liquid is absorbed and keep stirring often.
Continue adding broth 1 cup at a time, stirring often and simmering until liquid is absorbed before adding more.
Do this until your rice is cooked. Note: If you run out of broth, you can use hot water.
Mix the shrimp into the skillet.
Add the Parmesan cheese and mix well.
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