Shrimp risotto

Yield: 4 Servings

Ingredients:

1 lb Shrimp (unshelled)
1 Bay leaf Celery leaves (A few)
6 Peppercorns Salt to taste Saffron threads (A few)
3 3/4 c Water
6 tb Butter divided
1 Onion chopped
1 Clove garlic crushed
2 c Italian Arborio rice
1 1/4 c Dry white wine
2 Zucchini cut into thin -strips
6 oz Oyster mushrooms cut into -pieces
2 tb Chopped fresh parsley
1/4 c Grated Parmesan cheese

Instructions:

-divided Rinse and peel the shrimp; set aside. Rinse the shrimp shells then put them in a saucepan along with the bay leaf celery leaves peppercorns salt saffron and water. Bring to a boil then simmer for 20 minutes. Strain and reserve the stock. In a heavy large saucepan or skillet melt 3 tablespoons of the butter; add the onion and garlic. Cook for about 5 minutes or until softened but not colored. Add the rice and stir to coat all the grains with butter. Add 1/3 of the reserved stock and bring to a boil then simmer uncovered until the stock is absorbed. Stirring gradually add more stock and the wine until it has all been absorbed and the rice is cooked; this will take about 20 minutes. In a separate pan melt the remaining butter add the shrimp zucchini and mushrooms; cook for 3 or 4 minutes. Fold the mixture into the rice along with the rice and half of the cheese. Taste and add salt if needed. Serve piping hot sprinkled with the remaining cheese. Makes 4 servings. Nutrient Values per Serving: 719 Calories 22 g Fat 12 g Saturated Fat 34 g Protein 83 g Carbohydrate 224 mg Cholesterol 511 mg Sodium. [THE WASHINGTON POST; November 28 1990; Mary Cadogan] Posted by Fred Peters.