A sustaining dish, Risotto con Gamberetti (ree-saw-toh kohn gahm-bair-eh-tch) makes excellent lunch or supper dish. Serve with crusty bread and Tomato and Greet! Pepper Salad. A well-chilled Italian white wine such as Soave complements this well.4 oz. butter
1 medium-sized onion, thinly sliced
1 garlic clove, crushed
1 lb. Italian rice, such as Avorio
3 fl. oz. dry white wine
2 pints home-made chicken stock, boiling
1 lb. small shrimps, shelled
2 teaspoon crushed saffron threads soaked in
1 tablespoon hot water
2 oz. Parmesan cheese, grated
In a large, heavy saucepan, melt 3 ounces of the butter over moderate heat. When the foam subsides, add the onion and garlic and cook, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown.
Add the rice to the pan, reduce the heat to low and cook, stirring frequently, for 5 minutes. Pour over the wine and approximately one-third of the boiling stock. Regulate the heat so that the rice is bubbling all the time. Stir the rice occa-sionally with a fork. When the rice swells and the liquid is absorbed add another one-third of the stock. Continue cooking the rice in this way until it is tender and moist but still firm.
Stir in the shrimps and cook, stirring, for 2 minutes. Stir in the saffron mixture, the remaining butter and the grated cheese and mix well to blend. Simmer for 1 minute, stirring frequently.
Remove the pan from the heat and transfer the risotto to a warmed serving bowl. Serve at once.