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A Recipe for
Big Night's Risotto With Shrimp
But when the time comes that a man has had his dinner, then the true man comes to the surface. |
| Mark Twain |
The belly rules the mind. |
| Spanish Proverb |
Food Tip |
This Recipe for Big Night's Risotto With Shrimp is one of thousands in the Recipes-to-go Ethnic Cookbook.
The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
If you enjoy this Big Night's Risotto With Shrimp Recipe - you should enjoy the recipe collections you can find on the websites below:
“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.” |
| Craig Claiborne |
Never eat more than you can lift. |
| Miss Piggy |
This is a recipe for Big Night's Risotto With Shrimp from the recipe cookbook of Recipes-to-go (Ethnic)
Never eat more than you can lift. |
| Miss Piggy |
There are only ten minutes in the life of a pear when it is perfect to eat. |
| Ralph Waldo Emerson |
A bagel is a doughnut with the sin removed. |
| George Rosenbaum |
Food Tip |
The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
Researchers have discovered that chocolate produces some of the same reactions in the brain as marijuana...The researchers also discovered other similarities between the two, but can't remember what they are. |
| Matt Lauer , on NBC's "Today" show, August 22, 1996 |
: * broth:
1 lb medium shrimp
1 clove garlic -- chopped
1 md onion -- chopped
1 chopped carrot -- (1/3 to
1/2 cup)
1 stalk celery -- chopped
1 TB parsley
: Salt and pepper -- to taste
5 c water
: * RISOTTO:
2 TB olive oil
1/4 c chopped onion
1 clove garlic -- chopped
1 TB unsalted butter
2 TB olive oil
1 c arborio rice
1/2 c dry white wine
1 sm tomato -- diced
1/4 c grated Parmesan cheese
BROTH (30 min) Clean the shrimp, devein. Reserve the shells. Place
shrimp shells in large saucepan. Add garlic, onion, carrot, celery,
parsley, water and salt to taste. Simmer gently 20-25 minutes.
Strain, discard shells and vegetables, reserve broth and set aside.
RISOTTO (25 min) Heat 2 tablespoons oil in *large* skillet, saute
onion and garlic lightly, add shrimp, salt and pepper. Saute just
until pink. Set aside; shrimp may be cut in half, if desired.
In the same *large* skillet, over medium heat, combine oil and butter
(or use all butter or oil), saute onion and garlic until wilted but
don't brown. Add rice. Stir to coat, add a cup of the reserved shrimp
broth, cook, stirring frequently until rice has absorbed liquid. Add
diced tomato and wine. Continue cooking and stirring, adding broth 1
cup at a time, until rice is creamy and tender but al dente (about 3
cups). This should take about 18 minutes; adding shrimp during the
last 5 minutes of cooking. Add more broth if necessary.Stir in cheese
just before serving. One tablespoon of butter can also be mixed in at
the end for extra creaminess. Serve immediately.
The recipe is from Stanley's Mother, who served as adviser on the
film, "Big Night" (1996). Lucci directed, produced and acted in the
film. Beverly Bundy, Fort Worth Star-Telegram. Printed in Riv
Press-Enterprise 3 Oc 96. Pat H. McRecipe. (438 calories, 13 grams
fat, 184 milligrams cholesterol, 276 milligrams sodium, 28 percent of
calories from fat.)
Recipe By : Stanley Tucci's Mother
From: Path <phannema@wizard.Ucr.Edu> Date: Mon, 21 Oct 1996 12:34:53
Serves: 4
Big Night's Risotto With Shrimp Recipe brought to you by Recipes To-Go