Instructions: Add butter to a large saute pan. When butter begins to sizzle, add garlic and stir. Add raw shrimp and saute briefly (1-2 min. on each side) until shrimp turn pink. Add dill, cayenne, nutmeg. Add shrimp and juices to risotto pot, stir gently. Set aside shrimp and pan juices. Add 2 Tbsp. oil to thick-walled large pot over medium heat. Add onion and stir until translucent. Add rice and stir until rice is coated with oil. Add wine, 1/2 cup at a time, and stir until wine is nearly absorbed. Begin adding liquid 1/2 cup at a time, stirring after each addition. This takes approximately 15 minutes. Add liquid from shrimp, continue cooking and stir for another 5 minutes, or until rice is al dente and liquid is creamy. Stir shrimp and parsley into rice mixture. Top with Parmesan cheese if desired.

This risotto is simple and delicious. Try it in winter, it will remind you of warm summer days to come.

Makes 4 servings.

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