GMA Recipe: Risotto Con Gamberetti

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Risotto Con Gamberetti (Risotto With Shrimp)
From Stanley and Joan Tucci
1996

Food is the big star of "Big Night", a movie about two Italian brothers who come to 1950s America with the dream of opening a restaurant. But they run into trouble when they try to show there's more to Italian food than spaghetti and meatballs.

Ingredients

1 Lb Shrimp Shells

1 Medium Onion

1/3 Cup Carrots

1 Stalk Celery

1 Tbsp Parsley

5 Cups Water

2 Tbsp Olive Oil

1 Clove Garlic

1 Lb Medium Shrimp

Salt & Pepper To Taste

Directions

Begin by making the shrimp broth first.

In large saucepan put 1 lb shrimp shells (from deveined and cleaned shrimp). Add 1 medium onion chopped, 1/3 cup carrots chopped, 1 stalk celery chopped, 1 tbsp parsley, 5 cups water, and salt to taste. Simmer gently for 20 -25 minutes. Strain broth, discarding shells and vegetables. Set broth aside.

Heat 2 tbsp olive oil in large skillet. Saute 1 clove garlic, chopped until lightly cooked. Add 1 lb medium shrimp and salt & pepper to taste and saute until pink. Set aside.

Risotto
Ingredients
3 Tbsp Olive Oil
1/4 Cup Of Onions
1 Clove Garlic
1 Cup Arborio Rice
1 Small Tomato
1/2 Cup Dry White White Wine
1/4 Cup Parmesan Cheese (Optional)

Directions

In large pot add 3 tbsp olive oil, 1/4 cup onion chopped, and 1 clove garlic chopped. Saute until garlic and oil are wilted, but don't brown!!!! Then add 1 cup arborio rice. Stir to coat, and add one cup of reserved strained shrimp broth in measuring cup. Cook and stir frequently until rice has absorbed liquid. Add 1 small tomato diced and 1/2 cup dry white wine.

Continue cooking and stirring until rice has absorbed liquid. Then add one cup of broth at a time, each time waiting to add new cup of broth until liquid is absorbed. After you have added 3 cups of broth and it is creamy (apx 18 minutes) add the shrimp that we set aside in the pan. Add more broth if needed and 1/4 cup parmesan cheese, grated is optional.

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