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Try this Risotto Ai Gamberri - (Shrimp Risotto) recipe, or contribute your own. "Onion" and "Olive oil" are two of the tags cooks chose for Risotto Ai Gamberri - (Shrimp Risotto).
"Lovely. I thought that the tomato might be overpowering but the final result had a good balance of flavours. Couldn't find parsley today but basil made a fine substitute."- AmeliaP
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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 - email@example.com" Recipe by: Lidia Bastianich
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AmeliaP 7 years agoLovely. I thought that the tomato might be overpowering but the final result had a good balance of flavours. Couldn't find parsley today but basil made a fine substitute.