Ingredients Jump to Instructions ↓

  1. 1 lb Shrimp (unshelled)

  2. 1 Bay leaf

  3. Celery leaves (A few) 6 Peppercorns

  4. Salt, to taste Saffron threads (A few) 3 3/4 c Water

  5. 6 tb Butter, divided

  6. 1 Onion, chopped

  7. 1 Clove garlic, crushed

  8. 2 c Italian Arborio rice

  9. 1 1/4 c Dry white wine

  10. 2 Zucchini, cut into thin

  11. -strips 6 oz Oyster mushrooms, cut into -pieces 2 tb Chopped fresh parsley

  12. 1/4 c Grated Parmesan cheese,

  13. 20 minutes. Strain and reserve the stock. In a heavy large saucepan or skillet, melt

  14. 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

  15. 1/3 of the reserved stock and bring to a boil, then simmer, uncovered,

Instructions Jump to Ingredients ↑

  1. 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.


Send feedback