Reduced-sodium chicken broth
5½ cup(s), or vegetable broth
2 medium, chopped
Uncooked arborio rice
½ tsp, threads, lightly crushed
1 pound(s), medium, peeled and deveined
3 medium, seeded and chopped
¼ tsp, freshly ground
½ cup(s), fresh, chopped
- Pour the broth into a large measuring cup and microwave on High until very hot.
- Heat the oil in a large Dutch oven over medium heat. Add the shallots and cook, stirring occasionally, until softened, about 3 minutes. Add the rice and cook, stirring, until the outer shell is translucent, about 1 minute.
- Add the wine and saffron and cook, stirring constantly, until the liquid is almost completely absorbed, 1–2 minutes. Add 1 cup of the hot broth and cook, stirring constantly, until the liquid is almost completely absorbed. Continue to add broth, 1 cup at a time, stirring until it is absorbed before adding more, until the rice is just tender. The cooking time from the first addition of broth should be 20–22 minutes.
- Stir in the shrimp, tomatoes, salt, and pepper. Cook, stirring, until the shrimp are just opaque in the center, 2–3 minutes. Remove from the heat and stir in the basil. Serve at once. Yields generous 1 cup per serving.