| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Seafood, Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 3 | tb | Extra-virgin olive oil |
| 1 | lb | Medium shrimp, peeled, deveined and halved, lengthwise |
| 1 | sm | Yellow onion, peeled and finely chopped |
| 1 | Clove garlic, peeled & minced | |
| 1 | c | Arborio rice |
| 1/2 | c | Dry white wine |
| 1 | Tomato, peeled, seeded & diced | |
| 3 | c | Fish or chicken stock, hot |
| Salt and freshly ground pepper | ||
| 1/4 | c | Freshly grated parmesan-reggiano cheese, (optional) |
INSTRUCTIONS
FROM SAVEUR MAGAZINE Sept/Oct 1996 1. Heat 2 tblspns oil in a medium saucepan over medium-high heat. Add shrimp & cook, stirring, until shrimp are almost done, about 1 minute. Remove shrimp with slotted spoon and set aside. 2. Add remaining oil and reduce heat to medium-low. Add onions and garlic & cook,, stirring occasionally, until onions begin to soften, about 10 minutes. 3. Add rice, stirring to coat with oil. Add wine & tomato and cook, stirring, until rice absorbs all liquid, about 2-3 mins. Add hot stock one cup at a time. Continue cooking, stirring constantly and allowing rice to absorb all liquid before adding additional stock. 4. Add shrimp and cook, stirring, until rice is tender and risotto is creamy, but not wet, about 5 mins more. Season with salt & pepper. If desired, stir in parmesan-reggiano. Posted to EAT-L Digest 27 October 96 Date: Mon, 28 Oct 1996 09:59:24 -0500 From: Twallace <twallace@BIDDEFORD.COM>
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