Risotto With Shrimp & Vegetables Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Dried mushrooms, porcini
2 cup: Hot water,
1 can: Chicken broth, 14 oz
1 cup: Water,
1 cup: Dry white wine,
2 medium: Tomatoes,
1 medium: Bunch broccoli,
4 tbsp: Butter or margarine,
1 medium: Onion, chopped
1 Clove: garlic, minced
2 cup: Arborio rice, uncooked, OR long-grain rice
1 1/2 lbs: medium shrimp, peeled and deveined
1/2 cup: Fresh basil leaves, torn, OPTIONAL
Directions:
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.
[McCalls COOKING SCHOOL No 12] Posted by Fred Peters.
Source from luhu.jp
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.
[McCalls COOKING SCHOOL No 12] Posted by Fred Peters.
Source from luhu.jp