Risotto Ai Gamberri - (Shrimp Risotto)

Risotto Ai Gamberri - (Shrimp Risotto) Ingredients

1 lb Shrimp	2 c Peeled tomato puree
1/2 c Minced onion	5 c Boiling water - (to 6 cups);
1/2 c Minced shallots	2 Garlic cloves; crushed
6 tb Olive oil	Salt; to taste
1 1/2 c Carnaroli or Arbario rice	Freshly-ground black pepper;
1/2 c Dry white wine	2 tb Minced Italian parsley

Instructions for Risotto Ai Gamberri - (Shrimp Risotto)

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.

Main Ingredient: ShrimpCuisine: Uncategorized

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