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Risotto Ai Gamberri – (shrimp Risotto)

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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


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