Adapted from Epicurious web site and appeared in Bon Appetit 2002: http://www.epicurious.com/
6 C low sodium chicken broth
3 1/2 T butter
1 1/2 T olive oil
1/4 C chopped onion
2 C arborio rice
1/4 dry white wine
1 C fresh grated Parmesan cheese
2 T parsley
2 T lemon juice
4 tsp lemon zest
Bring broth to simmer in saucepan.
Meanwhile melt butter and oil in saute pan, add onion & leeks saute till tender. Add rice let it toast for a minute or so, then add wine and stir till liquid evaporates. Then add 1 1/2 C broth (to cover rice) and stir till absorbed then add broth 1/2 C at a time till rice is creamy and tender. This takes 30-40 minutes and you must stand there stirring the rice. When it has reached the consistency you like stir in peas, parsley and then cheese. Serve warm.
Shrimp-- cleaned and deveined
olive or canola oil
red pepper flakes
Combine all ingredients in zip loc bag let set up to 1/2 hour grill shrimp and serve.
It is winter right now and the weather was really cold so this time I got a saute pan pretty hot and seared the shrimp instead of grilling them. Grilled shrimp is the best but this does very well when you can't use the grill.