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
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|Serving Size: 1 Serving (1759g)|
|Recipe Makes: 1|
|Calories from Fat: 1592 (55%)|
|Amt Per Serving||% DV|
|Total Fat 176.9g||236 %|
|Saturated Fat 26.5g||133 %|
|Monounsaturated Fat 81g|
|Polyunsanturated Fat 57.9g|
|Cholesterol 688mg||212 %|
|Sodium 1766.8mg||61 %|
|Potassium 2437.2mg||64 %|
|Total Carbohydrate 194.7g||57 %|
|Dietary Fiber 9.1g||36 %|
|Sugars, other 185.6g|
|Protein 123.5g||176 %|
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Calories per serving: 2907
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