Risotto Con Gamberetti (Risotto W Shrimp
Source of Recipe
Stanley and Joan Tucci
List of Ingredients
1 Lb Shrimp Shells
1 Medium Onion
1/3 Cup Carrots
1 Stalk Celery
1 Tbsp Parsley
5 Cups Water
2 Tbsp Olive Oil
1 Clove Garlic
1 Lb Medium Shrimp
Salt & Pepper To Taste Recipe
Begin by making the shrimp broth first.
In large saucepan put 1 lb shrimp shells (from deveined and cleaned shrimp). Add 1 medium onion chopped, 1/3 cup carrots chopped, 1 stalk celery chopped, 1 tbsp parsley, 5 cups water, and salt to taste. Simmer gently for 20 -25 minutes. Strain broth, discarding shells and vegetables. Set broth aside.
Heat 2 tbsp olive oil in large skillet. Saute 1 clove garlic, chopped until lightly cooked. Add 1 lb medium shrimp and salt & pepper to taste and saute until pink. Set aside.
Risotto
Ingredients
3 Tbsp Olive Oil
1/4 Cup Of Onions
1 Clove Garlic
1 Cup Arborio Rice
1 Small Tomato
1/2 Cup Dry White White Wine
1/4 Cup Parmesan Cheese (Optional)
Directions
In large pot add 3 tbsp olive oil, 1/4 cup onion chopped, and 1 clove garlic chopped. Saute until garlic and oil are wilted, but don't brown!!!! Then add 1 cup arborio rice. Stir to coat, and add one cup of reserved strained shrimp broth in measuring cup. Cook and stir frequently until rice has absorbed liquid. Add 1 small tomato diced and 1/2 cup dry white wine.
Continue cooking and stirring until rice has absorbed liquid. Then add one cup of broth at a time, each time waiting to add new cup of broth until liquid is absorbed. After you have added 3 cups of broth and it is creamy (apx 18 minutes) add the shrimp that we set aside in the pan. Add more broth if needed and 1/4 cup parmesan cheese, grated is optional.
|
|
member logon
