Shrimp Risotto

Ingredients:

• 1 Tablespoon olive oil
• 1/3 cup finely chopped onion
• 1/2 teaspoon minced garlic
• 3/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 2 (8 ounce) bottles Bar Harbor® Clam Juice
• 1 cup water
• 2 Tablespoons dry white wine
• 1 cup Arborio rice
• 1 pound large raw shrimp, peeled, deveined, tails removed
• 1/4 cup thinly sliced chives, divided
• 3 Tablespoons heavy cream
• 1 Tablespoon butter
• 1/4 cup grated Parmesan cheese

Directions:

1. In a large sauce pan, heat the oil over medium heat. When hot add onion, garlic, salt and black pepper. Cook and stir until onion begins to soften, about 3 minutes.
2. Add clam juice, water and wine. Bring to a simmer.
3. Add rice. Stir and return to a simmer. Cook rice, stirring constantly, until the rice is just cooked (al dente), about 15 - 18 minutes. Most of the liquid will be absorbed.
4. Stir in the shrimp. Cook and stir until cooked through, about 3-4 minutes.
5. Stir in 1 Tablespoon of chives, cream and butter. Stir well until combined.
6. Turn off heat, stir in the Parmesan.
7. To serve, divide between 4 shallow bowls. Garnish with remained chives. Any leftovers can be refrigerated for 2 days.