Not Just for Wiseguys Cookbook
(met on a cruise)
Met Dean and his wife Joy on a cruise ship April 2018.
They sat at our dining table (lower left in pic). He writes crime mysteries and published his own cookbook.
2 Tbls. olive oil (not extra virgin)
½ c. chopped onion
½ t. garlic powder
1 c. Arborio rice
½ c. dry white wine (chardonnay)
3 c. chicken broth
1 lb. large shrimp, peeled & deveined
1 garlic clove minced
1 Tbls. olive oil (not extra virgin)
course black pepper, to taste
2/3 c. grated Parmesan cheese, additional for garnish (see note)
course black pepper, to taste
Rinse shrimp and place in a Ziplock bag; add minced garlic and refrigerate all day. Pat dry before sautéing.
Heat broth in a medium sauce pan and keep warm.
Heat olive oil in a 3 qt. saucepan over medium heat. Add chopped onion and sauté until soft.
Add garlic powder and rice; stir until rice is evenly coated. Add wine while continuing to stir. When wine has been absorbed, add a soup ladle of broth, stirring constantly until absorbed. Continue to add broth one ladle at a time until all broth has been added. Allow the rice to completely absorb each addition before adding more.
When two-thirds of the broth has been added, sauté the shrimp in a little oil until cooked through (about 3-5 minutes). Set aside.
When all broth has been added (before rice starts to get dry), stir in cheese, shrimp and black pepper to taste. Serve immediately.
Serves 4