Big Night's Risotto with Shrimp

* Exported from MasterCook *

Big Night's Risotto with Shrimp

Recipe By : Stanley Tucci's Mother
Serving Size : 4 Preparation Time :1:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
* BROTH:
1 pound medium shrimp
1 clove garlic -- chopped
1 medium onion -- chopped
1 chopped carrot -- (1/3 to 1/2 cup)
1 stalk celery -- chopped
1 tablespoon parsley
Salt and pepper -- to taste
5 cups water
* RISOTTO:
2 tablespoons olive oil
1/4 cup chopped onion
1 clove garlic -- chopped
1 tablespoon unsalted butter
2 tablespoons olive oil
1 cup arborio rice
1/2 cup dry white wine
1 small tomato -- diced
1/4 cup grated Parmesan cheese

BROTH (30 min)
Clean the shrimp, devein. Reserve the shells. Place shrimp shells in large sauc
epan. Add garlic, onion, carrot, celery, parsley, water and salt to taste. Simm
er gently 20-25 minutes. Strain, discard shells and vegetables, reserve broth a
nd set aside.

RISOTTO (25 min)
Heat 2 tablespoons oil in *large* skillet, saute onion and garlic lightly, add
shrimp, salt and pepper. Saute just until pink. Set aside; shrimp may be cut in
half, if desired.

In the same *large* skillet, over medium heat, combine oil and butter (or use a
ll butter or oil), saute onion and garlic until wilted but don't brown. Add ric
e. Stir to coat, add a cup of the reserved shrimp broth, cook, stirring frequen
tly until rice has absorbed liquid. Add diced tomato and wine. Continue cooking
and stirring, adding broth 1 cup at a time, until rice is creamy and tender bu
t al dente (about 3 cups). This should take about 18 minutes; adding shrimp dur
ing the last 5 minutes of cooking. Add more broth if necessary. Stir in cheese
just before serving. One tablespoon of butter can also be mixed in at the end f
or extra creaminess. Serve immediately.

The recipe is from Stanley's Mother, who served as adviser on the film, "Big Ni
ght" (1996). Lucci directed, produced and acted in the film. Beverly Bundy, For
t Worth Star-Telegram. Printed in Riv Press-Enterprise 3 Oc 96. Pat H. McRecipe
. (438 calories, 13 grams fat, 184 milligrams cholesterol, 276 milligrams sodiu
m,
28 percent of calories from fat.)









- - - - - - - - - - - - - - - - - -