R is for Rice and Shrimp Risotto...

I don't have any photos of my tasty Shrimp Risotto....

so will these photos of the latest completed

baby quilt do?

Just finished this for our good friend Tom's

first grandson....and he's mighty grand from what

Tom says!

Here's the recipe:

Shrimp Risotto

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.

YUM.