CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Italian | Dujour09 | 4 | Servings |
INGREDIENTS
1 | lb | Shrimp |
1/2 | c | Minced onion |
1/2 | c | Minced shallots |
6 | T | Olive oil |
1 1/2 | c | Carnaroli or Arbario rice |
1/2 | c | Dry white wine |
2 | c | Peeled tomato puree |
5 | c | Boiling water -, to 6 cups |
salted | ||
2 | Garlic cloves, crushed | |
Salt, to taste | ||
Freshly-ground black pepper | ||
to taste | ||
2 | T | Minced Italian parsley |
INSTRUCTIONS
Shell, devein and cut the shrimp into thirds. set aside. In a wide, heavy saucepan, saute the onion and shallots in 3 tablespoons of the olive oil until lightly golden. Add the rice and stir to coat completely with oil. Toast the rice lightly, stirring constantly, 1 to 2 minutes. Add the wine and cook, stirring constantly, until it evaporates. Add the tomato puree and cook, stirring for 3 minutes. Then gradually add 1 cup of the boiling water and simmer, stirring occasionally. Add more boiling water as previous additions are absorbed, always stirring. When the rice is almost done (about 10 minutes), heat 3 tablespoons of the remaining oil in a deep skillet. Add the garlic and saute until lightly browned. Remove and discard the garlic, add the shrimp to the skillet, and saute for 2 minutes. Add the contents of the skillet to the rice. Mix well and cook for 3 to 4 minutes longer, adding boiling water as needed. Turn off the heat, season risotto with salt and pepper, stir in the parsley and serve immediately. This recipe yields 4 servings. Source: "CHEF DU JOUR - (Show # DJ-9253) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-30-1999 by Joe Comiskey - joecomiskey@netzero.net" Recipe by: Lidia Bastianich Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 15760
Calories From Fat: 1425
Total Fat: 163.4g
Cholesterol: 142.9mg
Sodium: 70357.9mg
Potassium: 6395.5mg
Carbohydrates: 3220.1g
Fiber: 115g
Sugar: 4g
Protein: 385.8g