Shrimp-and- Radicchio Risotto

Preparation

1. Step 1

   Preheat the oven to 400 degrees. In a bowl, dissolve the salt in 2 cups of water, add the shrimp and soak for 30 minutes. Drain and rinse in cold running water.

2. Step 2

   Place the radicchio halves in a pan just large enough to hold them. Put a tablespoon of butter on each half and roast, basting frequently for 40 minutes. Cool; slice thinly.

3. Step 3

   Warm the stock in a pot over low heat. With the oil and remaining butter, saute the onion until softened in a large pan. Add the rice to the pan and stir for 2 minutes.

4. Step 4

   Add ½ cup of the stock and gently stir over medium heat until it is mostly absorbed. Continue with the remaining liquid, adding ½ cup at a time as the rice dries, stirring and scraping the rice off the bottom and sides of the pot.

5. Step 5

   When 1 cup of the stock remains, add half of it, along with the radicchio; stir 2 minutes. Pour in the remaining stock and stir briefly. Smooth the top of the rice and place the raw shrimp on top. Add the salt and pepper to taste.

6. Step 6

   Cover the pot. Over low heat, steam until the shrimp are done, about 5 minutes. Remove the pot from the heat; stir. Serve, adjusting the salt and pepper to taste.