*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Italian                          Rice
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Dried mushrooms (porcini)
    2       c            Hot water
    1       cn           Chicken broth (14 oz)
    1       c            Water
    1       c            Dry white wine
    2       md           Tomatoes
    1       md           Bunch broccoli
    4       tb           Butter or margarine
    1       md           Onion, chopped
    1                    Clove garlic, minced
    2       c            Arborio rice, uncooked (OR
                         -long-grain rice)
    1                    1/2 lb medium shrimp, peeled
                         -and deveined
      1/2   c            Fresh basil leaves, torn
   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-inch pieces.  Remove stem ends and seeds from
   tomatoes; chop into 1/2-inch cubes.  Cut flowerets
   from broccoli. Peel tough skin from stems with
   vegetable peeler; cut stems into 1/4-inch slices. Heat
   oil in 5-quart Dutch oven over medium-high heat.  Add
   broccoli and saute until tender-crisp.  Transfer to
   bowl; cover, and keep warm. Add 2 tablespoons butter
   to Dutch oven; saute onion and garlic for 1 minute.
   Add rice; cook over medium heat, stirring, for 2
   minutes. Laddle simmering broth, 1/2 cup at a time,
   into rice mixture, while stirring. Alloe 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.
   Makes 6 main-dish or 10 first-course servings.
   [McCall’s COOKING SCHOOL No 12] Posted by Fred Peters.
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