Shrimp Risotto

* Exported from MasterCook *

SHRIMP RISOTTO

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Seafood
Rice

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Shrimp (unshelled)
1 Bay leaf
Celery leaves (A few)
6 Peppercorns
Salt, to taste
Saffron threads (A few)
3 3/4 c Water
6 tb Butter, divided
1 Onion, chopped
1 Clove garlic, crushed
2 c Italian Arborio rice
1 1/4 c Dry white wine
2 Zucchini, cut into thin
-strips
6 oz Oyster mushrooms, cut into
-pieces
2 tb Chopped fresh parsley
1/4 c Grated Parmesan cheese,
-divided

Rinse and peel the shrimp; set aside. Rinse the
shrimp shells, then put them in a saucepan along with
the bay leaf, celery leaves, peppercorns, salt,
saffron, and water. Bring to a boil, then simmer for
20 minutes. Strain and reserve the stock.

In a heavy large saucepan or skillet, melt 3
tablespoons of the butter; add the onion and garlic.
Cook for about 5 minutes or until softened but not
colored. Add the rice and stir to coat all the grains
with butter. Add 1/3 of the reserved stock and bring
to a boil, then simmer, uncovered, until the stock is
absorbed. Stirring, gradually add more stock and the
wine until it has all been absorbed and the rice is
cooked; this will take about 20 minutes.

In a separate pan, melt the remaining butter, add the
shrimp, zucchini, and mushrooms; cook for 3 or 4
minutes. Fold the mixture into the rice along with
the rice and half of the cheese. Taste and add salt,
if needed.

Serve piping hot, sprinkled with the remaining cheese.

Makes 4 servings.

Nutrient Values per Serving: 719 Calories, 22 g Fat,
12 g Saturated Fat, 34 g Protein, 83 g Carbohydrate,
224 mg Cholesterol, 511 mg Sodium.

[THE WASHINGTON POST; November 28, 1990; Mary Cadogan]

Posted by Fred Peters.



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