Recipe By : McCall's Cooking School No 12
Serving Size : 6 Preparation Time :0:00
Categories : Italian Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Dried porcini mushrooms
2 c Water -- hot
14 oz Can chicken broth
1 c Water
1 c Dry white wine
2 md Tomatoes
1 bn Broccoli
4 tb Butter
1 md Onion -- chopped
1 cl Garlic -- minced
2 c Arborio rice -- uncooked (OR
-long-grain rice)
1/2 lb Medium shrimp -- peeled
-and deveined
1/2 c Fresh basil leaves -- torn
-(optional)
Soak dried mushrooms in hot water until soft, at least 1/2 hour.
Remove mushrooms with slotted spoon and strain liquid through
cheesecloth into medium saucepan. Add chicken broth, water, and
wine; bring to a boil. Keep hot over low heat, covered.
Rinse mushrooms in water to remove all grit; chop into 1/2" pieces.
Remove stem ends and seeds from tomatoes; chop into 1/2" cubes. Cut
flowerets from broccoli. Peel tough skin from stems with vegetable
peeler; cut stems into 1/4" slices.
Heat oil in 5 qt Dutch oven over medium-high heat. Add broccoli and
saute until tender-crisp. Transfer to bowl; cover, and keep warm.
Add 2 tb butter to Dutch oven; saute onion and garlic for 1 minute.
Add rice; cook over medium heat, stirring, for 2 minutes. Ladle
simmering broth, 1/2 cup at a time, into rice mixture, while
stirring. Allow rice to absorb broth before adding more. After
10 minutes, add mushrooms, and continue to cook, stirring, until
rice is tender but firm, about 10 to 15 minutes longer. Rice should
be creamy. Remove rice from heat; cover and keep warm.
Melt remaining butter in medium skillet over medium heat. Add
shrimp; cook, stirring constantly, until shrimp are just pink,
about 3 minutes. Remove from heat.
Stir tomatoes and broccoli into cooked rice. Add shrimp and pan
liquid to rice and vegetable mixture; mix well. Cook over
medium-high heat until heated through; remove from heat. Stir in
basil, if desired. Serve immediately in warmed shallow soup bowls
or deep plates.
