INGREDIENTS
3/4 lb. medium to large shrimp
4 to 6 cups fish or chicken stock
1/4 cup olive oil
1 medium onion, minced
1 1/2 cups arborio or other short grain rice
Salt and pepper, to taste
1/2 cup dry white wine
3 cups chopped fresh greens of your choice
2 fresh plum tomatoes, roughly chopped
3 TBSP. softened butter
DIRECTIONS
Shell the shrimp.
Simmer the shells in the stock for 10 minutes and strain stock.
Cut each shrimp into 2 or 3 pieces.
Heat 2 TBSP. of oil in a large saucepan or 12-inch skillet.
Add onion and cook, stirring occasionally until it softens.
Add the rice and stir until coated with oil.
Add a little salt and pepper, then the wine.
Stir and let it bubble away.
Begin to add the stock, a 1/2 cup at a time, stirring after each addition and every minute, or so.
When the stock is just about evaporated, add more. The mixture should be neither soupy or dry.
In another skillet, heat the remaining oil.
Add the greens and cook, stirring occasionally until wilted.
When rice is done add 1 more ladle of stock, then greens, tomatoes and shrimp.
Continue to cook until shrimp turns pink and the stock is just about evaporated.
Stir in the butter and serve immediately.
Serves 4.
