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Risotto With Shrimp & Vegetables

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      Title: RISOTTO WITH SHRIMP & VEGETABLES
 Categories: Italian, Rice
      Yield: 6 Servings
 
    1/2 c  Dried mushrooms (porcini)
      2 c  Hot water
      1 cn Chicken broth (14 oz)
      1 c  Water
      1 c  Dry white wine
      2 md Tomatoes
      1 md Bunch broccoli
      4 tb Butter or margarine
      1 md Onion, chopped
      1    Clove garlic, minced
      2 c  Arborio rice, uncooked (OR
           -long-grain rice)
      1    1/2 lb medium shrimp, peeled
           -and deveined
    1/2 c  Fresh basil leaves, torn
           -(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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