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Рецепт Big Night's Risotto With Shrimp
by Global Cookbook

Big Night's Risotto With Shrimp
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Ингредиенты

  • 1 lb Medium shrimp
  • 1 x Clove garlic, minced
  • 1 med Onion, minced
  • 1 x Minced carrot, (1/3 to 1/2 c.)
  • 1 stalk celery, minced
  • 1 Tbsp. Parsley Salt and pepper, to taste
  • 5 c. Water
  • 2 Tbsp. Extra virgin olive oil
  • 1/4 c. Minced onion
  • 1 x Clove garlic, minced
  • 1 Tbsp. Unsalted butter
  • 2 Tbsp. Extra virgin olive oil
  • 1 c. Arborio rice
  • 1/2 c. Dry white wine
  • 1 sm Tomato, diced
  • 1/4 c. Grated Parmesan cheese

Инструкции

  1. BROTH (30 minutes) Clean the shrimp, devein. Reserve the shells. Place shrimp shells in large saucepan. Add in garlic, onion, carrot, celery, parsley, water and salt to taste. Simmer gently 20-25 min. Strain, throw away shells and vegetables, reserve broth and set aside.
  2. RISOTTO (25 minutes) Heat 2 Tbsp. oil in*large* skillet, saute/fry onion and garlic lightly, add in shrimp, salt and pepper. Saute/fry just till pink. Set aside; shrimp may be cut in half, if you like.
  3. In the same*large* skillet, over medium heat, combine oil and butter (or possibly use all butter or possibly oil), saute/fry onion and garlic till wilted but do not brown. Add in rice. Stir to coat, add in a c. of the reserved shrimp broth, cook, stirring frequently till rice has absorbed liquid. Add in diced tomato and wine. Continue cooking and stirring, adding broth 1 c. at a time, till rice is creamy and tender but al dente (about 3 c.). This should take about 18 min; adding shrimp during the last 5 min of cooking.
  4. Add in more broth if necessary. Stir in cheese just before serving. One Tbsp. of butter can also be mixed in at the end for extra creaminess.
  5. Serve immediately.
  6. The recipe is from Stanley's Mother, who served as adviser on the film, Bundy, Fort Worth Star-Telegram. Printed in Riv Press-Enterprise 3 Oc 96.