Shrimp Risotto Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Shrimp, unshelled
1: Bay leaf,
Celery leaves, A few
6: Peppercorns,
Salt, to taste
Saffron threads, A few
3 3/4 cup: Water,
6 tbsp: Butter, divided
1: Onion, chopped
1 Clove: garlic, crushed
2 cup: Italian Arborio rice,
1 1/4 cup: Dry white wine,
2: Zucchini, cut into thin strips
6 ounce: Oyster mushrooms, cut into pieces
2 tbsp: Chopped fresh parsley,
1/4 cup: Grated Parmesan cheese, divided
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp