Prawn and Pine Nut Risotto

Ingredients

• 2 cups arborio rice 
• 0.3 cup olives black sliced
• 1  carrots cut into thin strips
• 0.3 cup chile-garlic butter flavored
• 4 servings ground pepper black to taste
• 1 quart chicken broth warmed reduced-sodium
• 2 tablespoons olive oil 
• 1  onion finely chopped
• 0.3 cup pinenuts 
• 1 large chile pepper red minced
• 12 ounces shrimp deveined peeled
• 0.5 cup white wine 

Equipment

• sauce pan

Directions

1. Heat olive oil in a large saucepan over medium heat. Stir in the onion and cook until softened and translucent, about 3 minutes. Stir in Arborio rice until well coated in oil; continue cooking until both the onion and rice begin to turn golden-brown, about 8 minutes.
2. Pour in the white wine and stir until evaporated.
3. Pour in 1/3 of the hot chicken broth; stir constantly as the risotto simmers and slowly absorbs the broth, about 8 minutes.
4. Add half of the remaining broth, and continue stirring until absorbed, about another 8 minutes.
5. Stir in chile-garlic butter, shrimp, carrot, pine nuts, black olives, and red chile pepper until the butter has melted. Stir in the remaining chicken broth, and again stir constantly until absorbed, about 8 minutes. Season to taste with black pepper.
6. At this point, taste the rice; it should be slightly firm and totally delicious. If it is still a little crunchy, stir in some hot water and continue cooking until it reaches the desired tenderness.