Shrimp Risotto
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Shrimp Risotto
  Shrimp    Risotto    Italian    Seafood    Rice  
Last updated 6/12/2012 1:22:59 AM. Recipe ID 55873. Report a problem with this recipe.
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      Title: Shrimp risotto
 Categories: Italian, Seafood, Rice
      Yield: 4 Servings
      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
      6 oz Oyster mushrooms, cut into
      2 tb Chopped fresh parsley
    1/4 c  Grated Parmesan cheese,
  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.

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Recipe ID 55873 (Apr 03, 2005)

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