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'sfirst 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
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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.
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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.
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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.
