Artichoke and Shrimp Risotto

1. Stage

Toss shrimp with paprika, salt, pepper: Pat dry the peeled and deveined shrimp and place them in a medium bowl, toss to coat with 1/2 teaspoon salt, paprika, and pepper.

2. Stage

Sauté shrimp: Heat 1 tablespoon butter in a small sauté pan on high heat. Add the shrimp and sauté for 1 to 2 minutes on each side, until they are cooked on the outside, but not quite cooked through (They'll continue to cook as they sit outside of the pan,). Remove to a bowl and set aside.

3. Stage

Simmer salted water: Put 3 cups of water with about a teaspoon of salt in a small saucepan. Heat until simmering. Lower the heat and keep warm while you start the risotto.

4. Stage

Sauté shallots, garlic: Heat 2 tablespoons butter in a 3 to 4-quart thick-bottomed pot on medium heat. Add the minced shallots and cook until translucent, about 3 to 4 minutes. Add the garlic and cook a minute more.

5. Stage

Add risotto rice: Add the risotto to the pot, stir to coat. Let cook for a minute or two for the rice to just barely begin to brown.

6. Stage

Add 1/2 cup dry white wine: Let come to a low simmer and slowly stir until the wine has been absorbed by the rice.

7. Stage

Add clam juice and artichoke water: Add the clam juice and the reserved water from the can of artichokes, a half cup at a time , slowly stirring and allowing the rice to absorb the liquid before adding more liquid.

8. Stage

Start adding hot salted water, 1/2 cup at a time: Once the rice as absorbed the wine, clam juice, and artichoke water, you can start adding the hot, lightly salted water from step one. Add it 1/2 cup at a time, again stirring slowly, allowing the rice to absorb it for a minute or two before adding any more. You'll need between 2 and 3 cups of water. You'll want to stop adding water when the rice is cooked through, but still a little firm to the bite, "al dente."

9. Stage

Add the rest of the ingredients: Stir in the chopped artichoke hearts. Fold in the shrimp and chopped parsley. Serve immediately.