This creamy shrimp risotto recipe was inspired by a trip to Venice. It's made with tiny pink shrimp, shallots, parsley, and lemon zest. You'll think you're in Italy!
Ingredients:
8 ounces clam juice or fresh seafood stock
4 cups water
3 tablespoons butter
1 large shallot, finely chopped
1 cup risotto rice (Arborio or, if you can get it, Carnaroli or Vialone Nano)
1 cup dry white wine, such as sauvignon blanc
2 cups (8 ounces) small pink shrimp, the smallest you can find
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