Shrimp, Radicchio and Red Wine Risotto

Ingredients:

1 Pound of Medium peeled & de-veined shrimp
3 ½ cups chicken broth
3 ½ cups water
1 cup finely chopped onion
3 tablespoons unsalted butter
1 bay leaf
½ teaspoon salt
½ pound radicchio, quartered and cut crosswise into ½ inch slices
1 ½ cups Arborio rice
1 ½ cups dry red wine
1 ½ oz. finely grated Parmesan cheese

Directions:

Bring broth and water to a simmer in a 3 quart saucepan and maintain simmer.

Cook onion in butter with bay leaf and salt in a heavy pot over medium heat, stirring until onion is pale golden, about 10 minutes.

While onion is cooking, cook the radicchio in boiling salt water until just tender, about 3 minutes. Drain in a colander and transfer to a bowl of ice and cold water to stop the cooking. Drain and squeeze dry,

Add rice to the onions and cook, stirring for about 2 minutes. Add the wine and boil stirring until most of the wine is absorbed, about 5 minutes. Stir in ½ cup simmering broth mixture and cook, stirring constantly until most of the broth is absorbed. Continue cooking risotto and adding broth about ½ cup at a time until rice is tender and creamy-looking, about 15 minutes. Discard the bay leaf and add the radicchio and cheese and cook until heated through. Add salt and pepper to taste and serve immediately.