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Shrimp Risotto




Source of Recipe


Internet


List of Ingredients




1 pound shrimp (unshelled)
2 cup Italian Arborio rice
1 bay leaf
1 1/4 cup dry white wine
a few celery leaves
2 zucchini, cut into thin strips
6 peppercorns
salt, to taste
6 ounces oyster mushrooms, cut into pieces
a few saffron threads
3 3/4 cup water
2 tablespoon chopped fresh parsley
6 tablespoon butter, divided
1/4 cup grated parmesan cheese,
1 onion, chopped
1 clove garlic, crushed


Recipe



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.