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Shrimp Risotto With Pinot Grigio, Radicchio, And Peas


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1/4 teaspoon saffron threads

2 cups fish broth

2 cups vegetable broth

2 tablespoons butter, divided

1 tablespoon olive oil

2 large shallots, minced

1 cup Arborio rice

1 cup Pinot Grigio

1 cup frozen peas

1 pound medium fresh shrimp, peeled and deveined

1/2 head fresh radicchio, shredded (2 cups)

1/4 cup grated Parmigiano-Reggiano cheese

1/4 teaspoon freshly ground black pepper

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