Dan Rissoto

Name: Dan Rissoto
Ingredients: 5 cups chicken broth (low salt if possible); 3/4 cup dry white wine; 6 tablespoons butter; 1 to 2 tablespoons minced garlic; 1/4 to 1/2 teaspoon dried crushed red pepper; 1 bay leaf; 1 teaspoon tarragon (optional); 3/4 pound uncooked medium shrimp, peeled & deveined; 1/2 cup finely chopped onion; 1 1/2 cups arborio (risotto) rice; 1 cup blanched spring vegetables such as asparagus tips, peas, corn, or broccoli; 3 tablespoons chopped fresh parsley; 1/4 cup cream; 1/2 cup grated Parmesan

14 ingredients

1 steps

Ingredients

5 cups chicken broth (low salt if possible)
3/4 cup dry white wine
6 tablespoons butter
1 to 2 tablespoons minced garlic
1/4 to 1/2 teaspoon dried crushed red pepper
1 bay leaf
1 teaspoon tarragon (optional)
3/4 pound uncooked medium shrimp, peeled & deveined
1/2 cup finely chopped onion
1 1/2 cups arborio (risotto) rice
1 cup blanched spring vegetables such as asparagus tips, peas, corn, or broccoli
3 tablespoons chopped fresh parsley
1/4 cup cream
1/2 cup grated Parmesan

Directions

1

["Melt 2 tablespoons butter in a skillet over medium heat. Add half the garlic and crushed red pepper and saute for 30 seconds, then add shrimp. Saute until shrimp begin to turn pink, about 2 minutes. Add remaining 1/2 cup wine. Simmer until shrimp are just cooked through, about 2 minutes. Do not overcook shrimp or they become tough. Drain shrimp, reserving cooking liquid.", "Melt remaining 4 tablespoons butter in heavy large saucepan or skillet over medium heat. Add onion and remaining garlic; saute until onion is pale golden, about 4 minutes. Add rice and stir to coat, about 2 minutes. Add 1-2 cups broth mixture. Simmer until liquid is absorbed, stirring often. Continue adding broth mixture 1/2 cup at a time, stirring often and simmering until liquid is absorbed before adding more, about 20 minutes total. Don't \"drown\"" risotto.""