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1
Preheat the oven to 400 degrees.
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2
In a bowl, dissolve the salt in 2 cups of water, add the shrimp and soak for 30 minutes.
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3
Drain and rinse in cold running water.
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4
Place the radicchio halves in a pan just large enough to hold them.
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5
Put a tablespoon of butter on each half and roast, basting frequently for 40 minutes.
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6
Cool; slice thinly.
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7
Warm the stock in a pot over low heat.
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8
With the oil and remaining butter, saute the onion until softened in a large pan.
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9
Add the rice to the pan and stir for 2 minutes.
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10
Add 1/2 cup of the stock and gently stir over medium heat until it is mostly absorbed.
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11
Continue with the remaining liquid, adding 1/2 cup at a time as the rice dries, stirring and scraping the rice off the bottom and sides of the pot.
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12
When 1 cup of the stock remains, add half of it, along with the radicchio; stir 2 minutes.
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13
Pour in the remaining stock and stir briefly.
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14
Smooth the top of the rice and place the raw shrimp on top.
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15
Add the salt and pepper to taste.
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16
Cover the pot.
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17
Over low heat, steam until the shrimp are done, about 5 minutes.
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18
Remove the pot from the heat; stir.
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19
Serve, adjusting the salt and pepper to taste.
