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1
Bring broth and 1/4 cup wine to simmer in medium saucepan.
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2
Reduce heat; keep hot.
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3
Melt 2 tablespoons butter in medium skillet over medium heat.
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4
Add 1 teaspoon garlic and crushed red pepper, then shrimp.
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5
Saute until shrimp begin to turn pink, about 2 minutes.
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6
Add remaining 1/2 cup wine.
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7
Simmer until shrimp are just cooked through, about 2 minutes.
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8
Drain shrimp, reserving cooking liquid.
-
9
Melt remaining 4 tablespoons butter in heavy large saucepan over medium heat.
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10
Add onion and remaining 1 teaspoon garlic; saute until onion is pale golden, about 4 minutes.
-
11
Add rice and stir to coat, about 2 minutes.
-
12
Add 2 cups broth mixture.
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13
Simmer until liquid is absorbed, stirring often.
-
14
Continue adding broth mixture 1 cup at a time, stirring often and simmering until liquid is absorbed before adding more, about 20 minutes.
-
15
Stir in reserved shrimp cooking liquid.
-
16
Cook until rice is just tender and mixture is creamy, about 5 minutes longer.
-
17
Remove from heat.
-
18
Stir shrimp and 2 tablespoons parsley into risotto.
-
19
Season risotto to taste with salt and pepper.
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20
Transfer to bowls.
-
21
Sprinkle with 2 teaspoons parsley.
