Risotto with shrimp & vegetables
Yield: 6 Servings
Ingredients:
- 1/2 c Dried mushrooms (porcini)
- 2 c Hot water
- 1 cn Chicken broth (14 oz)
- 1 c Water
- 1 c Dry white wine
- 2 md Tomatoes
- 1 md Bunch broccoli
- 4 tb Butter or margarine
- 1 md Onion chopped
- 1 Clove garlic minced
- 2 c Arborio rice uncooked (OR -long-grain rice)
- 1 1/2 lb medium shrimp peeled -and deveined
- 1/2 c Fresh basil leaves
Instructions:
torn -(OPTIONAL) Soak dried mushrooms in hot water until soft at least 1/2 hour. Remove mushrooms with slotted spoon and strain liquid through cheesecloth into medium saucepan. Add chicken broth water and wine; bring to a boil. Keep hot over low heat covered. Rinse mushrooms in water to remove all grit; chop into 1/2-inch pieces. Remove stem ends and seeds from tomatoes; chop into 1/2-inch cubes. Cut flowerets from broccoli. Peel tough skin from stems with vegetable peeler; cut stems into 1/4-inch slices. Heat oil in 5-quart Dutch oven over medium-high heat. Add broccoli and saute until tender-crisp. Transfer to bowl; cover and keep warm. Add 2 tablespoons butter to Dutch oven; saute onion and garlic for 1 minute. Add rice; cook over medium heat stirring for 2 minutes. Laddle simmering broth 1/2 cup at a time into rice mixture while stirring. Alloe rice to absorb broth before adding more. After 10 minutes add mushrooms and continue to cook stirring until rice is tender but firm about 10 to 15 minutes longer. Rice should be creamy. Remove rice from heat; cover and keep warm. Melt remaining butter in medium skillet over medium heat. Add shrimp; cook stirring constantly until shrimp are just pink about 3 minutes. Remove from heat. Stir tomatoes and broccoli into cooked rice. Add shrimp and pan liquid to rice and vegetable mixture; mix well. Cook over medium-high heat until heated through; remove from heat. Stir in basil if desired. Serve immediately in warmed shallow soup bowls or deep plates. Makes 6 main-dish or 10 first-course servings. [McCall's COOKING SCHOOL No 12] Posted by Fred Peters.
