Directions

• Wrap each shrimp with a strip of pancetta. If sliced thin enough you shouldn't need a toothpick to serve.
• In a saucepan over medium heat, combine stock, wine, and saffron, bringing to a boil. Lower heat and keep simmering. In large heavy saucepan, melt butter, add onion, and sauté until translucent (5-7min). Stir in rice and cook stirring often until will coated (2-3 min.). Stir in stock ½ cup at a time, stirring constantly until liquid is absorbed. Keep adding stock stirring until rice is al dente (tender but slightly chewy) for about 20 minutes.
• Reduce heat to low and stir in cheese and peas. Cook for another 3 minutes. Season to taste with salt and pepper. Divide rice into 4 soup cups (sprayed with pan spray). Cover and keep warm.
• In a large sauté pan heat oil and sauté shrimp and pancetta on both sides until pancetta is nicely browned. Add Shiitake mushrooms and shallots and sear for 1 minute. Deglaze pan with sweet vermouth and reduce all to light syrup, add butter and toss.
• PresentationOn six large dinner plates, place radicchio leaves to form a cup. Fan endive leaves from center out. Place a small bundle of daikon sprouts on each leaf. Unmold risotto and lace on center leaf. Place a cooked shrimp on each leaf and spoon sauce over each. Serve.