Shrimp Risotto

Yield:
4 servings

Ingredients:

  1. 1 lb. shrimp, peeled and deveined
  3. 3 cups water
  4. 2 small onions, sliced
  5. 1/2 stalk celery, chopped
  6. 1 clove garlic, minced
  7. 1 cup white wine
  8. 1/2 teaspoon salt
  9. 1/4 teaspoon pepper
  11. 1 small onion, chopped
  12. 1 tablespoon water
  13. 1 tablespoon dry vermouth
  14. 1 1/2 cups medium grain rice
  15. 1 stalk celery, chopped
  16. 1/4 lb. fresh mushrooms, sliced
  17. 1 red or green pepper, sliced
  18. 1 pkg. frozen peas, thawed
  19. 1/4 teaspoon saffron
  21. 1 tablespoon finely chopped parsley
  22. 1/4 cup grated Parmesan cheese
Directions:

Place 3 cups water and stock ingredients in 1 1/2-quart saucepan. Simmer 20 minutes; strain.

Prepare rice mixture by cooking the small onion in a large saucepan in 1 tablespoon water and vermouth until translucent. Add rice and strained stock; cover. Simmer 15 minutes.

Add celery, mushrooms, pepper, peas and saffron; cover. Simmer gently 10 minutes.

Add shrimp; bring to boil. Boil 3 to 5 minutes. Transfer food to hot serving dish; garnish with parsley and cheese.


TDS 3