Impress Your Significant Other Shrimp Risotto

Risotto is a meal that requires patients and a lot of stirring, but it's easy and people are always impressed when it's successful - so you should give this one a try on a date night, get a movie, a bottle of wine and get to stirring!

Ingredients 
1/2 pound shrimp, cleaned, peeled (with tail removed), and de-veined
Oil and spices to marinate the shrimp (I used 2 tablespoons of olive oil, salt, pepper, garlic powder, and a pinch of cayenne pepper)
4 cups chicken broth
1 cup clam juice
2 tablespoons of butter
3 tablespoons of olive oil
1 medium tomato, chopped
2 cloves of garlic, minced
1 shallot, chopped
1 1/2 cups of arborio rice
1 tablespoon parsley, chopped
1/4 cup of parmesan cheese

1. About an hour before you are ready to begin cooking, marinate your shrimp in olive oil and whatever spices you like.
2. After an hour, heat a medium saute pan over medium heat, add about a tablespoon of olive oil, and cook shrimp until they are pink and cooked through. Remove the cooked shrimp, do not wash the saute pan.
3. In a medium sauce pan combine chicken broth and clam juice, let simmer and keep warm, but do not boil!
4. Heat 2 tablespoons of butter and 2 tablespoons of olive oil in the saute pan until the butter is melted.
5. Add the shallot, garlic, half the parsley, and tomato and saute for 4 minutes
6. Add all the rice, and coat with tomato mixture. You may need to add an extra tablespoon of olive oil for the entire mixture to coat the rice. Stir the mixture for two minutes.
7. Add 2 cups of broth to the rice, and stir to allow the liquid to be absorbed into the rice.
8. Continue to add 1 cup of liquid once the previous cup of liquid is absorbed, the rice will expand as it becomes cooked. Taste the risotto as you get towards the end of your liquid, to ensure the rice is cooked.
9. Once your rice is cooked through, add your shrimp, the rest of the parsley, and the cheese. Stir until combined, and serve immediately.

 Step Five!

 The finished product!