Shrimp And Cherry Risotto

4-6 servings



  • 12 ounces Contessa medium Uncooked Tail-off Shrimp

  • 1 large shallot

  • 2 tablespoons butter

  • 2 tablespoons olive oil

  • 2 cups arborio rice

  • 6-9 cups chicken broth

  • 1 cup dried cherries

  • 1/4 cup blue cheese, crumbled

  • 1/2 cup provolone cheese, shredded

  • 1 tablespoon fresh chili, chopped

  • Red pepper flakes to taste


  • In a large frying pan, heat butter and olive oil.

  • Add shallots and saute for 3 minutes.

  • Add shrimp and cook until shrimp turns pink.

  • Remove shrimp and keep warm.

  • Add rice to frying pan, stir and coat with oil and butter.

  • Gently stir in 2 cups of chicken broth, red pepper flakes and dried cherries.

  • Stir mixture until most of the broth evaporates.

  • Continue adding chicken broth one cup at a time until rice becomes creamy and tender.

  • Gently stir in the cooked shrimp, provolone and blue cheese and serve.