Sierra Catering

Risotto

4 Servings

Risotto comes in many guises. Shrimp and olives make this one especially delicious.

1 cup green onions, thinly sliced

1 large garlic clove, minced

1 tablespoon olive oil

1 cup rice

2 cups chicken broth, hot

1/3 cup dry white wine

6 tablespoons Parmesan cheese, finely grated

3/4 cup pitted black olives, pitted, wedged

3/4 pound cooked shrimp, shelled

1/4 cup fresh parsley, minced

Use Italian arborio or California medium grain rice.

Use a large shallow pan or skillet that has a tight-fitting lid. Gently

saute onion and garlic in olive oil until soft. Add rice. Cook and stir

over medium heat 1 minute. Stir in chicken broth and wine. Cover and cook over low heat about 20 to 25 minutes or until tender but still 'puddly.'

(It should be moister than regular rice.) Remove pan from heat. Stir in

Parmesan, olives, shrimp and parsley. Cover and let stand 5 minutes. Add a touch more wine if you like the dish to be a little more moist.