Risotto With Shrimp And Vegetables

* Exported from MasterCook *

RISOTTO WITH SHRIMP AND VEGETABLES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Rice

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Dried mushrooms (porcini)
2 c Hot water
1 cn Chicken broth (14 oz)
1 c Water
1 c Dry white wine
2 md Tomatoes
1 md Bunch broccoli
4 tb Butter or margarine
1 md Onion, chopped
1 Clove garlic, minced
2 c Arborio rice, uncooked (OR
-long-grain rice)
1 1/2 lb medium shrimp, peeled
-and deveined
1/2 c Fresh basil leaves, torn
-(OPTIONAL)

Soak dried mushrooms in hot water until soft, at least
1/2 hour. Remove mushrooms with slotted spoon and
strain liquid through cheesecloth into medium
saucepan. Add chicken broth, water,and wine; bring to
a boil. Keep hot over low heat, covered. Rinse
mushrooms in water to remove all grit; chop into
1/2-inch pieces. Remove stem ends and seeds from
tomatoes; chop into 1/2-inch cubes. Cut flowerets
from broccoli. Peel tough skin from stems with
vegetable peeler; cut stems into 1/4-inch slices. Heat
oil in 5-quart Dutch oven over medium-high heat. Add
broccoli and saute until tender-crisp. Transfer to
bowl; cover, and keep warm. Add 2 tablespoons butter
to Dutch oven; saute onion and garlic for 1 minute.
Add rice; cook over medium heat, stirring, for 2
minutes. Laddle simmering broth, 1/2 cup at a time,
into rice mixture, while stirring. Alloe rice to
absorb broth before adding more. After 10 minutes,
add mushrooms, and continue to cook, stirring, until
rice is tender but firm, about 10 to 15 minutes
longer. Rice should be creamy. Remove rice from heat;
cover and keep warm. Melt remaining butter in medium
skillet over medium heat. Add shrimp; cook, stirring
constantly, until shrimp are just pink, about 3
minutes. Remove from heat. Stir tomatoes and broccoli
into cooked rice. Add shrimp and pan liquid to rice
and vegetable mixture; mix well. Cook over medium-high
heat until heated through; remove from heat. Stir in
basil, if desired. Serve immediately in warmed shallow
soup bowls or deep plates.

Makes 6 main-dish or 10 first-course servings.

[McCall's COOKING SCHOOL No 12] Posted by Fred Peters.



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