Risotto ai gamberri - (shrimp risotto)

Yield: 4 servings

Measure Ingredient
1 pounds Shrimp
½ cup Minced onion
½ cup Minced shallots
6 tablespoons Olive oil
1½ cup Carnaroli or Arbario rice
½ cup Dry white wine
2 cups Peeled tomato puree
5 cups Boiling water - (to 6 cups); salted
2 \N Garlic cloves; crushed
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste
2 tablespoons Minced Italian parsley

Shell, devein and cut the shrimp into thirds. set aside. In a wide, heavy saucepan, saute the onion and shallots in 3 tablespoons of the olive oil until lightly golden. Add the rice and stir to coat completely with oil.

Toast the rice lightly, stirring constantly, 1 to 2 minutes. Add the wine and cook, stirring constantly, until it evaporates. Add the tomato puree and cook, stirring for 3 minutes. Then gradually add 1 cup of the boiling water and simmer, stirring occasionally. Add more boiling water as previous additions are absorbed, always stirring. When the rice is almost done (about 10 minutes), heat 3 tablespoons of the remaining oil in a deep skillet. Add the garlic and saute until lightly browned. Remove and discard the garlic, add the shrimp to the skillet, and saute for 2 minutes. Add the contents of the skillet to the rice. Mix well and cook for 3 to 4 minutes longer, adding boiling water as needed. Turn off the heat, season risotto with salt and pepper, stir in the parsley and serve immediately. This recipe yields 4 servings.

Source: "CHEF DU JOUR - (Show # DJ-9253) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-30-1999 by Joe Comiskey - joecomiskey@..."

Recipe by: Lidia Bastianich

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