Risotto with Shrimp & Peas - 1 large onion, chopped 1 tbs butter3 tbs olive oil (divided into 2 and 1 tbs)2 c. arborio rice6 c. vegetable stock1 c. dry white wine (divided into 2, 1/2 cups)1 lb raw shrimp, peeled and deveined1 c. peas2 tsp fresh rosemary, chopped1 tsp fresh parsley, chopped2 garlic cloves, chopped1/2 tsp crushed red peppersaltpepperscallions (optional)
*In a large boil, combine 2 tbs olive oil with rosemary, parsley, garlic and red pepper - set aside for flavors to marry while peeling and washing shrimp.*Add clean shrimp to flavored oil, sprinkle with salt and pepper to taste and toss to coat. Refrigerate for at least 1 hour and as long as overnight. The longer you marinate, the stronger the flavors will be.*Pour vegetable stock into a large pot with 1/2 c. of wine and set over low heat to keep warm.*Heat a large heavy-bottomed saute pan over medium heat and cook shrimp until they JUST begin to turn pink on both sides, about 3-4 minutes. Add in peas and warm through.*Remove shrimp and peas from pan and set aside.*In the same pan, still over medium heat, add in 1 tbs olive oil and 1 tbs butter. Saute onion until translucent.*Add in rice and stir to coat with oils in pan, allow to cook until opaque at edges with a white dot in center - about 3-4 minutes.*Pour 1/2 c. wine into the pan and scrape up any bits stuck to the bottom.*Once rice has absorbed wine, begin ladling in broth, 1-2 spoonfuls at a time and stir gently until absorbed. Continue this process for the next 20-25 minutes or until most of the broth is gone and rice has a creamy texture, is cooked through but still al dente.*Add reserved shrimp and peas back to pan with risotto and stir to combine. Allow to heat through for about 5 minutes.*Serve risotto in bowls, top with another small spoonful of broth and scallions.