Ingredients
- 1 can Cento Lower Sodium Chicken Broth (46 oz)
- 1 1/2 lb Shrimp, peeled and deveined
- 1/2 cup Cento Imported Extra Virgin Olive Oil, plus 3 tbsp
- 1 jar Cento Clam Juice (8 fl oz)
- 1/2 cup Shallots, diced
- 1 can Cento Quartered Artichoke Hearts (14 oz), drained
- 1 lb Bellino Risotto Arborio Rice
- 1/4 cup Butter, cubed
- 1/3 cup Parmesan Cheese, grated
- 2 tsp Cento Anchovy Paste in a Tube
Directions
In a stock pot over medium heat, add broth and shrimp shells and bring to a boil. In a separate stock pot, heat 3 tablespoons oil and sauté shrimp for 2 minutes per side. Transfer shrimp to a cutting board, chop and set aside. In the same pot, heat ¼ cup oil and sauté ¼ cup shallots and artichokes for 4 minutes. Mix in anchovy paste and sauté for 1 minute, then add clam juice and stir. Pour contents of pot into a blender and pulse until smooth; set aside. In the same pot, add remaining oil and shallots, sautéing for 1 minute, then add rice and sauté for 2-3 minutes constantly stirring to avoid sticking. Add 1 cup of broth and stir until broth is fully absorbed, then add broth in ¼ cup increments until all broth is gone or desired consistency is reached. Add artichoke puree and shrimp, stir for 2 minutes. Remove from heat, add butter and cheese, and stir until risotto is creamy.
