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Trip Savery'sShrimp Rissoto Recipe

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This recipe for Trip Savery'sShrimp Rissoto is from The Burton/Powell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb bacon.. 6 T butter..1 Cup chopped shallots..2 Cups H.T, Traders Arborio rice...6 Cups chicken broth...2 Cups fresh asparagus tips/bite size...2 T olive oil..2 cloves chopped garlic 40 med/large shrimp/tail on...grated Parmesan cheese...1 bunch green onion tops/chopped
Directions:
Directions:
You will use three pans. First, Fry bacon, drain and set aside, reserving grease in fry pan. Prepare and measure all remaining ingredients, ready to be added to the recipe quickly. You will be stirring almost constantly once you start, with no time for prep work. Next, pour broth into a two quart sauce pan and keep warm over low heat throughout preparation. Melt butter in another large sauce pan and sautee shallots on med/high until clear..a few minutes. Add rice to this and stir a few minutes until it is warm. Begin adding warm broth to the rice, a cup at a time, and stir until it is absorbed before adding the next cup, stirring well each time..This can take awhile. About half-way through, add asparagus tips. When all the broth is absorbed, the rissoto will be creamy. Toward the end, heat your reserved bacon grease in its pan, adding a little olive oil, and sautee garlic briefly. Sautee shrimp in this pan, on med high temp until done (pink) about 3 minutes on each side. Remove to warm plate. Serve risotto garnished with parmesan cheese, chopped onion tops, chopped bacon, and 5 shrimp per serving.
Number Of Servings:
Number Of Servings:
8 luncheon
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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