Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Dried mushrooms (porcini) 1 md Onion, chopped
2 c Hot water 1 Clove garlic, minced
1 cn Chicken broth (14 oz) 2 c Arborio rice, uncooked (OR
1 c Water -long-grain rice)
1 c Dry white wine 1 1/2 lb medium shrimp, peeled
2 md Tomatoes -and deveined
1 md Bunch broccoli 1/2 c Fresh basil leaves, torn
4 tb Butter or margarine -(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.

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