Whiskey Shrimp Risotto (serves two)
1 cup Arborio rice
3 cups chicken broth + 1 cup water
1/2 lb. clean shrimp, tails removed
1/4 yellow onion, finely diced
2 cloves garlic, minced
3 TBSP whiskey
2 TBSP tomato paste
1 TBSP butter
1 TBSP olive oil
2 TBSP fresh flat leaf parsley, chopped
2 TBSP fresh cilantro, chopped
1/2 lime
salt and pepper (as you go)
Melt butter and olive oil in a saucepan. Warm the chicken broth and water mixture on another burner and keep at a simmer. Saute onion and garlic in butter and olive oil until softened. Melt in the tomato paste. Add the rice and saute until the edges of the grains are transparent, about 3-4 minutes. Add the whiskey (away from the flame if necessary). Stir the rice and cook until the whiskey is mostly evaporated. Add the chicken broth 1/2 cup at a time and stir continuously. Taste as you go, adding salt and pepper as needed. When the rice is almost done, add the last 1/2 cup of chicken broth, add the shrimp and cover the pan for 4-5 minutes. Stir in the herbs and lime juice before serving in warm bowls.
