Rice with Shrimps (Gamberi Con Riso) recipe
ingredients
50 g (2 oz) 4 Tbs Butter
2 Tbs Olive oil
1 Large onion, finely chopped
1 Garlic clove, crushed
1 Medium red pepper, pith and seeds removed and chopped
125 g (4 oz) 1 cup Button mushrooms, chopped
1 tsp Dried basil
Salt and black pepper to taste
350 g (12 oz) 2 cups Italian rice
350 g (12 oz) Frozen shrimps, shelled
900 ml (1 1/2 pints) 3 3/4 cups Boiling fish stock or water
50 g (2 oz) 1/2 cup Parmesan cheese, grated
2 Tbs Olive oil
1 Large onion, finely chopped
1 Garlic clove, crushed
1 Medium red pepper, pith and seeds removed and chopped
125 g (4 oz) 1 cup Button mushrooms, chopped
1 tsp Dried basil
Salt and black pepper to taste
350 g (12 oz) 2 cups Italian rice
350 g (12 oz) Frozen shrimps, shelled
900 ml (1 1/2 pints) 3 3/4 cups Boiling fish stock or water
50 g (2 oz) 1/2 cup Parmesan cheese, grated
method
1. Melt half the butter with the oil in a frying-pan. Add the onion, garlic and pepper and fry until they are soft.
2. Stir in the mushrooms, basil, salt and pepper and cook for 5 minutes.
3. Add the rice, reduce the heat to low and cook, stirring frequently, for 5 minutes.
4. Stir in the shrimps and cook for 1 minute. Add approximately one-third of the stock.
5. Regulate the heat so that the rice is bubbling all the time. Stir the rice occasionally with a fork.
6. When the rice swells and the liquid is absorbed, add another one-third of the stock.
7. Continue cooking the rice in this way until it is tender and moist but still firm.
8. Stir in the remaining butter and the cheese and mix well to blend. Simmer for 1 minute, stirring frequently.
9. Serve at once.
2. Stir in the mushrooms, basil, salt and pepper and cook for 5 minutes.
3. Add the rice, reduce the heat to low and cook, stirring frequently, for 5 minutes.
4. Stir in the shrimps and cook for 1 minute. Add approximately one-third of the stock.
5. Regulate the heat so that the rice is bubbling all the time. Stir the rice occasionally with a fork.
6. When the rice swells and the liquid is absorbed, add another one-third of the stock.
7. Continue cooking the rice in this way until it is tender and moist but still firm.
8. Stir in the remaining butter and the cheese and mix well to blend. Simmer for 1 minute, stirring frequently.
9. Serve at once.
serving amount
3 - 4 servings
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