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* BROTH:
1 pound medium shrimp
1 clove garlic -- chopped
1 medium onion -- chopped
1 chopped carrot -- (1/3 to 1/2 cup)
1 stalk celery -- chopped
1 tablespoon parsley
Salt and pepper -- to taste
5 cups water
* RISOTTO:
2 tablespoons olive oil
1/4 cup chopped onion
1 clove garlic -- chopped
1 tablespoon unsalted butter
2 tablespoons olive oil
1 cup arborio rice
1/2 cup dry white wine
1 small tomato -- diced
1/4 cup grated Parmesan cheese
BROTH (30 min)
Clean the shrimp, devein. Reserve the shells. Place shrimp shells in large
sauc
epan. Add garlic, onion, carrot, celery, parsley, water and salt to taste.
Simm
er gently 20-25 minutes. Strain, discard shells and vegetables, reserve
broth a
nd set aside.
RISOTTO (25 min)
Heat 2 tablespoons oil in *large* skillet, saute onion and garlic lightly,
add
shrimp, salt and pepper. Saute just until pink. Set aside; shrimp may be
cut in
half, if desired.
In the same *large* skillet, over medium heat, combine oil and butter (or
use a
ll butter or oil), saute onion and garlic until wilted but don't brown. Add
ric
e. Stir to coat, add a cup of the reserved shrimp broth, cook, stirring
frequen
tly until rice has absorbed liquid. Add diced tomato and wine. Continue
cooking
and stirring, adding broth 1 cup at a time, until rice is creamy and
tender bu
t al dente (about 3 cups). This should take about 18 minutes; adding shrimp
dur
ing the last 5 minutes of cooking. Add more broth if necessary. Stir in
cheese
just before serving. One tablespoon of butter can also be mixed in at the
end f
or extra creaminess. Serve immediately.
The recipe is from Stanley's Mother, who served as adviser on the film,
"Big Ni
ght" (1996). Lucci directed, produced and acted in the film. Beverly
Bundy, For
t Worth Star-Telegram. Printed in Riv Press-Enterprise 3 Oc 96. Pat H.
McRecipe
. (438 calories, 13 grams fat, 184 milligrams cholesterol, 276 milligrams
sodiu
m,
28 percent of calories from fat.)
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