Tuesday, July 3, 2012

SAFFRON RISOTTO WITH SHRIMP and Cheese Manacotti (Italy)

This past weekend, I made Green Onion Risotto and my family really liked it and my sister asked if I had a good risotto recipe.  Thought about it and I made this recipe in class and it was pretty good.   So I think it will fit the bill:

Italian Cuisine - Cheese Manacotti and Shrimp Risotto
 — at Stlcc Forest Park.

April 11, 2012

This is the picture of what we made in class, it pairs well with Cheese Manacotti and White Wine.


Yield:  4 servings

Garlic cloves, minced
2 ea.
Onions, minced
4 oz.
Stock, seasoned
2  1/2 pnts
Arborio rice
14 oz.
Bay leaves
2 ea.
Saffron threads, crushed
Parsley, chopped
3 tblsp.
Parmesan cheese, grated
2 oz.
Shrimp, P&D, tail off, sauteed
1 1/2 lb.
to taste
to taste
1.                 Sauté garlic and onion in 3 ounces butter
               2.                 Add rice; stir until grains are coated with butter.
               3.                 Add one-third of the stock, stir until rice absorbs liquid.
               4.                 Add bay leaves, saffron, and one-third of stock, continue to stir.
               5.                 Add remaining stock, continue to stir.
6.                 When all liquid is absorbed, add parsley, Parmesan cheese, remaining butter, and           sautéed shrimp.
7.                 Stir rice only enough to mix ingredients. Season with salt and pepper.

No comments:

Post a Comment