- 6
Ingredients
- 4 cups Homemade Ch icken Stock
- (page 190)
- 2 tablespoons e xt ra ~ vi rg i n olive oil,
- divided
- 1 pound large shrimp, peeled and
- deveined
- '12 teaspoon salt, d ivided
- 1/4 teaspoon freshly ground black
- pepper, divided
- th cup chopped shallots
- 6 garlic cloves, minced
- 1 cup uncooked Carnaroli or Arborio
- rice or other medium-grain rice
- 1/2 cup dry white wine
- 1/2 cup (2 ounces) grated fresh
- Parmigiano-Reggiano cheese
- 2 tablespoons butter
- 3 cups baby arugula
- th cup th inly sliced fresh basil
Preparation
Step 1
1.Bring H omemade Chicken Stock to
a simmer in a small saucepan (do not
boil). Keep warm over low heat.
2. Heat 1 tablespoon oil in a large nonstick
skillet over medium-high heat.
Sprinkle shrimp with '4 teaspoon salt
and \Is teaspoon pepper.Add shrimp to
pan; cook 1 minute. Remove pan from
heat; set aside.
3. Heat remaining 1 tablespoon oil in a
large saucepan over medium heat. Add
shallots and garlic to pan; cook 5 minutes
or until tend er, stirring frequen tly.
Add rice; cook 1 minute, stirring constantly.
Sti r in wine; cook 1 minute or
until the liquid is nearly absorbed, stirring
constantly. Add 1 cup stock; cook
4 minutes or until liquid is nearly
absorbed, stirring constantly. Stir in remaining
stock,%cup at a time, stirring
frequently until each portion of stock is
absorbed before addi ng th e next (about
25 minutes total). Stir in shrimp; cook
1 minute or until done. Stir in cheese,
butter, remaining ~ teaspoon salt, and
remain ing %teaspoon pepper. Remove
from heat; stir in arugula and basil.
Yield: 6 servings (serving size: 1 cup).