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Shrimp Risotto

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Shrimp Risotto

Ingredients

  • 1 1/2 tablespoons vegetable oil
  • shells from 3/4 pound medium shrimp (reserve shrimp for risotto recipe, below)
  • 2 small carrots, peeled and diced
  • 2 small onions, peeled and diced
  • 2 stalks celery, diced
  • 2 tablespoons tomato paste
  • 7 cups cold water
  • 1 bay leaf
  • salt and pepper
  • 3/4 pound medium shrimp, deveined and chopped into small pieces
  • 7 tablespoons unsalted butter, divided as specified
  • 1 tablespoon yellow onion, finely chopped
  • 2 teaspoons minced garlic
  • 2 cups high-quality imported arborio rice
  • 1/3 cup dry white wine
  • shrimp stock
  • 4 tablespoons chopped parsley
  • salt and pepper
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Published 2014-09-09 13:30:25 (2 years ago).

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