Recipe - Risotto Con Gamberetti (Risotto Wshrimp)

3 tablespoon Extravirgin olive oil
1 pound Medium shrimp, peeled,
deveined and halved,
lengthwise
1 small Yellow onion, peeled and
finely chopped
1 Clove garlic, peeled &
minced
1 cup Arborio rice
One half cup Dry white wine
1 Tomato, peeled, seeded &
minced
3 cup Fish or chicken stock, hot
Salt and freshly ground
pepper
One fourth cup Freshly grated
parmesanreggiano cheese,
(optional)

FROM SAVEUR MAGAZINE Sept/Oct 1996

1. Heat 2 tblspns oil in a medium saucepan over mediumhigh 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 mediumlow. 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 23 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 parmesanreggiano.
Posted to EATL Digest 27 October 96

Date: Mon, 28 Oct 1996 09:59:24 0500

From: Twallace twallace@BIDDEFORD.COM