Shrimp Risotto (Risotto Di Scampi) Recipe
Ingredients
2 tablespoons (40 g) butter or margarine
1 large onion, chopped
1 clove garlic, crushed
1 cup (200 g) long grain rice
1/2 cup (125 ml) dry white wine
5 cups (12 liters) chicken stock
salt and pepper
1/8 lb (60 g) button mushrooms sliced
1/2 lb (250 g) shrimp, peeled Parmesan cheese
Directions
Melt the butter or margarine in a saucepan and saute the onion and garlic for about five minutes or until the onion is transparent.
Add the rice and continue cooking until the grains are golden.
Stir in the wine and boil until wine is reduced by half.
Stir in one cup of stock, salt and pepper to taste and the mushrooms.
Cook uncovered until the stock has been absorbed.
Continue adding the stock in one cup amounts until it has all been used.
Add the shrimp with the last cup of stock.
Garnish with Parmesan cheese.
Add the rice and continue cooking until the grains are golden.
Stir in the wine and boil until wine is reduced by half.
Stir in one cup of stock, salt and pepper to taste and the mushrooms.
Cook uncovered until the stock has been absorbed.
Continue adding the stock in one cup amounts until it has all been used.
Add the shrimp with the last cup of stock.
Garnish with Parmesan cheese.
Comments
Comments: 1 |
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Anonymous says :
you just add the shrimps with the stock, so you mean to COOK the shrimps?? I don't think that's such a good idea. You should fry the shrimps (scampis!!) in ove oil and garlic, and serve them apart. I also think that you shouldn't use chicken stock bu fresh made stock from the cooked scampi shells.
Posted on: 12 July 2009 - 4:05am
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