*  Exported from  MasterCook  *
 
                               SHRIMP RISOTTO
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Italian                          Seafood
                 Rice
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Shrimp (unshelled)
    1                    Bay leaf
                         Celery leaves (A few)
    6                    Peppercorns
                         Salt, to taste
                         Saffron threads (A few)
    3 3/4   c            Water
    6       tb           Butter, divided
    1                    Onion, chopped
    1                    Clove garlic, crushed
    2       c            Italian Arborio rice
    1 1/4   c            Dry white wine
    2                    Zucchini, cut into thin
                         -strips
    6       oz           Oyster mushrooms, cut into
                         -pieces
    2       tb           Chopped fresh parsley
      1/4   c            Grated Parmesan cheese,
                         -divided
 
   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.
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving