so will these photos of the latest completed
baby quilt do?
first grandson....and he's mighty grand from what
2-4 Main Course servings
5 cups (about) low salt chicken broth
3/4 cups dry white wine
1 or 1/2 pound uncooked large shrimp peeled/deveined
6 T butter
3/4 cups chopped onion
2 large cloves garlic minced
1/4 tsp dried red pepper flakes
1 1/2 cups arborio rice
3/4 cup dry white wine
3 T chopped fresh parsley
3/4 freshly grated Parmesan cheese
Bring broth and 1/4 cup of wine to simmer in medium pan
Reduce heat-keep hot
Melt 2 T of butter in medium skillet over medium heat
Add 1/2 the garlic and all the crushed red pepper, then shrimp
Saute til shrimp begins to turn pink-about 2 minutes
Add remaining 1/2 cup wine. Simmer another 2 minutes
Drain shrimp-set aside and reserve cooking liquid.
Melt remaining butter in heavy large saucepan over medium heat
Add onion and remaining garlic, saute til onion is pale golden,
about 4 min.
Add rice and stir to coat about 2 minutes, Add 2 cups broth mixture
Simmer til absorbed stirring often. Continue adding broth mixture
1 cup at a time until liquid is absorbed before adding more-
about 20 minutes.
Stir in reserved shrimp cooking liquid.
Cook until rice is just tender and
mixture is creamy about 5 more minutes.
Remove from heat.
Stir shrimp and chopped parsley into rice-season with salt and pepper.
Spoon into bowls and sprinkle
with Parmesan cheese according to your taste.