Risotto Ai Gamberri – (shrimp Risotto)

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) ---------------------------------------------- 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