Shrimp risotto

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

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.