| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
Italian |
Italian, Seafood, Rice |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Shrimp (unshelled) |
| 1 |
|
Bay leaf |
|
|
Celery leaves (A few) |
| 6 |
|
Peppercorns |
|
|
Salt, to taste |
|
|
Saffron threads (A few) |
| 3 3/4 |
c |
Water |
| 6 |
tb |
Butter, divided |
| 1 |
|
Onion, chopped |
| 1 |
|
Clove garlic, crushed |
| 2 |
c |
Italian Arborio rice |
| 1 1/4 |
c |
Dry white wine |
| 2 |
|
Zucchini, cut into thin strips |
| 6 |
oz |
Oyster mushrooms, cut into pieces |
| 2 |
tb |
Chopped fresh parsley |
| 1/4 |
c |
Grated Parmesan cheese, divided |
INSTRUCTIONS
Rinse and peel the shrimp; set aside. Rinse the shrimp shells, then put
them in a saucepan along with the bay leaf, celery leaves, peppercorns,
salt, saffron, and water. Bring to a boil, then simmer for 20 minutes.
Strain and reserve the stock.
In a heavy large saucepan or skillet, melt 3 tablespoons of the butter; add
the onion and garlic. Cook for about 5 minutes or until softened but not
colored. Add the rice and stir to coat all the grains with butter. Add 1/3
of the reserved stock and bring to a boil, then simmer, uncovered, until
the stock is absorbed. Stirring, gradually add more stock and the wine
until it has all been absorbed and the rice is cooked; this will take about
20 minutes.
In a separate pan, melt the remaining butter, add the shrimp, zucchini, and
mushrooms; cook for 3 or 4 minutes. Fold the mixture into the rice along
with the rice and half of the cheese. Taste and add salt, if needed.
Serve piping hot, sprinkled with the remaining cheese.
Makes 4 servings.
Nutrient Values per Serving: 719 Calories, 22 g Fat, 12 g Saturated Fat, 34
g Protein, 83 g Carbohydrate, 224 mg Cholesterol, 511 mg Sodium.
[THE WASHINGTON POST; November 28, 1990; Mary Cadogan]
Posted by Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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