Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

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