Shrimp risotto
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Shrimp (unshelled) |
| 1 | Bay leaf | |
| Celery leaves (A few) | ||
| 6 | Peppercorns | |
| Salt, to taste | ||
| Saffron threads (A few) | ||
| 3¾ | cup | Water |
| 6 | tablespoons | Butter, divided |
| 1 | Onion, chopped | |
| 1 | Clove garlic, crushed | |
| 2 | cups | Italian Arborio rice |
| 1¼ | cup | Dry white wine |
| 2 | Zucchini, cut into thin strips | |
| 6 | ounces | Oyster mushrooms, cut into pieces |
| 2 | tablespoons | Chopped fresh parsley |
| ¼ | 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 ⅓ 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.