I got this recipe via my WhiskeyNotes e-mail newsletter subscription to MaltAdvocate.com – And it’s making me very hungry! Enjoy! Eve
1 cup Arborio rice
3 cups chicken broth + 1 cup water
1/2 lb. clean shrimp, tails removed
1/4 yellow onion, finely diced
2 cloves garlic, minced
3 tbsp whiskey
2 tbsp tomato paste
1 tbsp butter
1 tbsp olive oil
2 tbsp fresh flat leaf parsley, chopped
2 tbsp fresh cilantro, chopped
salt and pepper (as you go)
Melt butter and olive oil in a saucepan.
Warm the chicken broth and water mixture on another burner and keep at a simmer.
Saute onion and garlic in butter and olive oil until softened.
Melt in the tomato paste.
Add the rice and saute until the edges of the grains are transparent, about 3-4 minutes.
Add the whiskey (away from the flame if necessary).
Stir the rice and cook until the whiskey is mostly evaporated.
Add the chicken broth 1/2 cup at a time and stir continuously.
Taste as you go, adding salt and pepper as needed.
When the rice is almost done, add the last 1/2 cup of chicken broth, add the shrimp and cover the pan for 4-5 minutes.
Stir in the herbs and lime juice before serving in warm bowls.