*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Seafood
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6                    Plum tomatoes, cored
    4       c            Chicken broth combined with
                         2 cups water
    2       tb           Butter
    1       tb           Olive oil
      1/2   md           Onion, peeled and finely
    1       md           Clove garlic, peeled and
    2       c            Arborio rice
      1/4   c            Tomato pesto (see note)
      1/4   ts           Salt
                         Freshly ground black pepper
                         To taste
    1       tb           Olive oil
    1       md           Clove garlic, peeled and
      2/3   lb           Medium shrimp, peeled and
      1/3   c            Dry white wine
      1/4   c            Chopped parley
   10                    Basil leaves, slivered
      1/8   ts           Salt
                         Freshly ground black pepper
                         To taste
   1. To prepare the risotto: Bring a pan of water to the
   boil, add the tomatoes and time 1 minute.  Drain and
   rinse briefly with cold water. Peel, seed and coarsely
   2. Heat the broth-water combination in a saucepan on
   low heat.  Keep warm.
   3. In a large skillet or pot, preferably nonstick,
   heat the butter and olive oil over medium heat.  Add
   the onion and garlic; saute 5 minutes. Add the
   tomatoes and cook 5 minutes, until softened and
   starting to break down. Stir in the rice, cooking for
   2 minutes.
   4. Slowly start to add the liquid, about a ladleful at
   a time.  Cook over low heat, stirring frequently.
   Wait until the liquid has been absorbed each time
   before adding the next ladleful.  The risotto should
   cook in about 35 minutes.  (The finished risotto
   should be creamy, with a little bite at the center of
   the rice.)  Stir in the sun-dried pesto during the
   last 10 minutes of cooking time.  Stir in the salt and
   5. When the risotto is almost done, start the shrimp.
   Heat the olive oil over medium heat.  When hot, add
   the garlic and cook 30 seconds.  Cook the shrimp until
   pink, curled and cooked through.  Remove the shrimp
   with a slotted spoon to a plate.  Add the wine and
   boil until thickened to about 2 tablespoons.  Put the
   shrimp back into the pan, stirring to coat.  Stir in
   the parsley, basil, salt and pepper.
   6. Spoon the shrimp over the risotto and serve.
   Note: The Cibo brand of sun-dried pesto used in this
   recipe can be found in the refrigerator section of
   major supermarkets.
   Data per serving: Calories.....353
   Carbohydrates.....47g Monounsaturated fat....7g
   Protein......14g Sodium..........683mg Polyunsaturated
   fat....1g Fat..........12g     Saturated fat......4g
   (From “Cucina del Mare” by Evan Kleiman)
   JUN 1995 184615 ~0700 (PDT)
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