Shrimp Risotto Recipe
Ingredients
| Shrimp stock | 1 pound | |
| Onions | 2 Small, sliced | |
| Stalk celery | 1/2 , chopped | |
| Garlic | 1 Clove (5gm), minced | |
| White wine | 1 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Water | 3 Cup (16 tbs) | |
| Onion | 1 Small, chopped | |
| Water | 1 Tablespoon | |
| Dry vermouth | 1 Tablespoon | |
| Rice | 1 1/2 Cup (16 tbs), uncooked | |
| Stalk celery | 1 , chopped | |
| Mushrooms | 1/4 pound, sliced | |
| 1 red or green pepper, sliced | ||
| Frozen peas package | 1 , thawed | |
| Saffron | 1/4 Teaspoon | |
| Parsley | 1 Tablespoon, finely chopped (Garnish) | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated (Garnish) | |
Directions
Peel and devein shrimp.
Put stock ingredients plus shrimp peels and 3 cups water in 1 1/2 quart saucepan.
Simmer 20 minutes; strain.
Cook onion in large saucepan in 1 tablespoon water and vermouth until translucent.
Add rice and strained stock; cover.
Simmer 15 minutes.
Add celery, mushrooms, green 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.
Put stock ingredients plus shrimp peels and 3 cups water in 1 1/2 quart saucepan.
Simmer 20 minutes; strain.
Cook onion in large saucepan in 1 tablespoon water and vermouth until translucent.
Add rice and strained stock; cover.
Simmer 15 minutes.
Add celery, mushrooms, green 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.
Chef
