Artichoke and Shrimp Risotto Recipe

Ingredients (13)

• 12 ounces raw shrimp (26-30 size), about 18 pieces
• 1/2 teaspoon paprika
• Salt
• 1/8 teaspoon freshly ground black pepper
• 3 tablespoons butter, divided
• 1/3 cup shallots, minced
• 1 tablespoon garlic, minced
• 1 1/2 cups risotto rice (Carnaroli is recommended, but you can also use Arborio)
• 1/2 cup dry white wine (like a sauvignon blanc)
• 8 ounces clam juice
• 1 (14-ounce) can artichoke hearts packed in water, drained (reserve the water!), finely chopped
• 2 to 3 cups water
• 2 tablespoons fresh parsley, chopped