INGREDIENTS

INSTRUCTIONS

BROTH
RISOTTO
BROTH (30 min) Clean the shrimp, devein. Reserve the shells. Place shrimp
shells in large saucepan. Add garlic, onion, carrot, celery, parsley, water
and salt to taste. Simmer gently 20-25 minutes. Strain, discard shells and
vegetables, reserve broth and set aside.
RISOTTO (25 min) Heat 2 tablespoons oil in *large* skillet, saute onion and
garlic lightly, add shrimp, salt and pepper. Saute just until pink. Set
aside; shrimp may be cut in half, if desired.
In the same *large* skillet, over medium heat, combine oil and butter (or
use all butter or oil), saute onion and garlic until wilted but don't
brown. Add rice. Stir to coat, add a cup of the reserved shrimp broth,
cook, stirring frequently until rice has absorbed liquid. Add diced tomato
and wine. Continue cooking and stirring, adding broth 1 cup at a time,
until rice is creamy and tender but al dente (about 3 cups). This should
take about 18 minutes; adding shrimp during the last 5 minutes of cooking.
Add more broth if necessary. Stir in cheese just before serving. One
tablespoon of butter can also be mixed in at the end for extra creaminess.
Serve immediately.
The recipe is from Stanley's Mother, who served as adviser on the film,
"Big Night" (1996). Lucci directed, produced and acted in the film. Beverly
Bundy, Fort Worth Star-Telegram. Printed in Riv Press-Enterprise 3 Oc 96.
Pat H. McRecipe. (438 calories, 13 grams fat, 184 milligrams cholesterol,
276    milligrams sodium,
28 percent of calories from fat.)
Recipe By     : Stanley Tucci's Mother
Posted to MC-Recipe Digest V1 #253
Date: Mon, 21 Oct 1996 12:37:25 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>

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