Recipe - Easy Shrimp Risotto

3 tablespoon Unsalted butter
1 Onion; chopped
1 tablespoon Fresh thyme; chopped
1 cup Arborio rice
3 cup Shrimp Stock Master Recipe
1 pound Garlic Shrimp Master
Recipe; coarsely chopped

THIS IS A LEFTOVER RECIPE FOR USE WITH THE GARLIC SHRIMP MASTER RECIPE.

Melt the butter in a large, heavy skillet over mediumhigh heat. Add onion
and thyme and saute until onion wilts, 35 minutes. Add rice and saute,
stirring, until the grains are coated with the butter.

Add the shrimp stock all at once. Bring to a boil. Partially cover; simmer
until the rice is almost tender and the liquid is absorbed, stirring
frequently. (I know, I know you're supposed to add the liquid a little
at a time, but remember, this is "Easy" risotto.)

Add shrimp, cover and cook until they are just pink and the rice is tender.

NOTES : Serve with Garlic Toast topped with a little Gremolata; follow with
fresh strawberries dipped in sour cream and brown sugar.
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Recipe by: SF Chronicle; Dec. 17, 1997 WEEKEND COOK

Posted to MCRecipe Digest V1 #983 by Judi Moseley judi@moseleygroup.com
on Jan 4, 1998