Artichoke and Shrimp Risotto

INGREDIENTS

12 oz

raw shrimp (26-30 size), about 18 pieces

1/2 tsp

paprika

Salt

1/8 tsp

freshly ground black pepper

Tbsp butter + 2 Tbsp butter

1/3 cup

minced shallots

1 tbsp

minced garlic

1 1/2 cups

risotto rice (recommend carnaroli, can also use arborio)

1/2 cup

dry white wine (like a Sauvignon Blanc)

8 oz

clam juice

1 14 ounce can

artichoke hearts packed in water, drained (reserve the water!), and finely chopped

2 cups

water

2 tbsp

chopped fresh parsley