*  Exported from  MasterCook  *
 
                      Big Night’s Risotto with Shrimp
 
 Recipe By     : Stanley Tucci’s Mother
 Serving Size  : 4    Preparation Time :1:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         * BROTH:
    1      pound         medium shrimp
    1      clove         garlic -- chopped
    1      medium        onion -- chopped
    1                    chopped carrot -- (1/3 to 1/2 cup)
    1      stalk         celery -- chopped
    1      tablespoon    parsley
                         Salt and pepper -- to taste
    5      cups          water
                         * RISOTTO:
    2      tablespoons   olive oil
      1/4  cup           chopped onion
    1      clove         garlic -- chopped
    1      tablespoon    unsalted butter
    2      tablespoons   olive oil
    1      cup           arborio rice
      1/2  cup           dry white wine
    1      small         tomato -- diced
      1/4  cup           grated Parmesan cheese
 
 BROTH (30 min)
 Clean the shrimp, devein. Reserve the shells. Place shrimp shells in large sauc
 epan. Add garlic, onion, carrot, celery, parsley, water and salt to taste. Simm
 er gently 20-25 minutes. Strain, discard shells and vegetables, reserve broth a
 nd set aside.
 
 RISOTTO (25 min)
 Heat 2 tablespoons oil in *large* skillet, saute onion and garlic lightly, add 
 shrimp, salt and pepper. Saute just until pink. Set aside; shrimp may be cut in
  half, if desired.
 
 In the same *large* skillet, over medium heat, combine oil and butter (or use a
 ll butter or oil), saute onion and garlic until wilted but don't brown. Add ric
 e. Stir to coat, add a cup of the reserved shrimp broth, cook, stirring frequen
 tly until rice has absorbed liquid. Add diced tomato and wine. Continue cooking
  and stirring, adding broth 1 cup at a time, until rice is creamy and tender bu
 t al dente (about 3 cups). This should take about 18 minutes; adding shrimp dur
 ing the last 5 minutes of cooking. Add more broth if necessary. Stir in cheese 
 just before serving. One tablespoon of butter can also be mixed in at the end f
 or extra creaminess. Serve immediately.
 
 The recipe is from Stanley’s Mother, who served as adviser on the film, “Big Ni
 ght” (1996). Lucci directed, produced and acted in the film. Beverly Bundy, For
 t Worth Star-Telegram. Printed in Riv Press-Enterprise 3 Oc 96. Pat H. McRecipe
 . (438 calories, 13 grams fat, 184 milligrams cholesterol, 276 milligrams sodiu
 m,
 28 percent of calories from fat.)
 
 
 
 
 
 
 
 
 
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