Kat's Shrimp Risotto
3
cups water
2 cups
chicken broth
1 cup
heavy cream
1/4 cup minced cilantro
1/3 cup butter or
margarine, divided
3/4pound shrimp, peeled, deveined, and chopped
1/2 cup chopped onion
1 clove
garlic, minced
1 cup
uncooked arborio or medium grain rice
2 medium
tomatoes, chopped and seeded
1/3 cup grated Parmesan
cheese
1/2 cup chopped green onions
1/2 teaspoon ground white pepper
1/2 teaspoon salt
Heat water
and broth in 2-quart saucepan over medium heat until it comes to a simmer.
Reduce heat to low and keep warm. Meanwhile,
combine cream and cilantro in small saucepan.
Bring to a boil, reduce heat to low and simmer until mixture is reduced
in half, about 20 to 30 minutes. Melt
2 tablespoons butter in large saucepan over medium-high heat.
Add shrimp; cook until pink, about 2 to 3 minutes.
Do not overcook. Remove from
saucepan; keep warm. Cook onion and
garlic in remaining butter over medium heat until soft.
Add rice and stir 2 to 3 minutes. Increase
heat to medium-high; stir in 1 cup water-broth mixture.
Cook uncovered, stirring frequently, until liquid is absorbed.
Continue stirring adding remaining water-broth mixture, 1 cup at a time,
allowing each cup to be absorbed before adding another.
Cook until rice is tender and mixture has a creamy consistency,
approximately 25 to 30 minutes. Stir
in cilantro cream, shrimp, tomatoes, green onions, pepper and salt.
Stir until mixture is creamy, about 2 to 3 minutes.
Serve immediately.
Spoon feeding in the long run teaches us nothing but the shape of
the spoon.
- E.M. Forster