Shrimp Risotto | La Cucina Grandinetti

Ingredients

• 1/2 onion, chopped
• 1-1/2 pound shrimp (16 to 18 count)
• 1/2 teaspoon paprika
• Salt and freshly ground black pepper
• 3 quarts seafood broth (alternatively you can use chicken broth)
• 4 tablespoons olive oil
• 1 medium Spanish onion, chopped into 1/4-inch dice
• 2 tablespoons tomato paste
• 1-1/2 cups rice, Vialone Nano or Arborio
• 1 cup dry white wine
• 2 tablespoons butter
• 1 bunch Italian parsley, finely chopped to yield 1/4 cup