First course, mixed green salad with home made honey mustard dressing.
Second course shrimp sauteed in butter with garlic, onions and parsley. Deep fried new potatoes on the side.
Final course shrimp risotto.
For desert those delicous little pastries so common in Italy.
The wine was a 2007 Vernaccia from a little winery near San Gimignano.
I wasn't that happy about combining two starches nor doing shrimp for both couses, but we were gone all day to a job site in another city and I had to work with what I had. Served as courses, that is one after the other not all on the table at the same time, it worked out.
Tonight we are having some guests for dinner I'm going to cook Swiss Steak which I've found is a good way to serve those tough cuts of beef we find here.
How do you make shrip risotto in around 15 minutes. First of all you need a pressure cooker then:
Half a cup of choped leeks
2 tbls powdered bullion
1 1/2 cups Arborio rice
3/4 cup white wine
Olive oil
2 tbls butter
As many shrimp as you like depending on the size and your taste
1/4 cup Parsley chopped
Sautee the leeks in olive oil in the pressure cooker
add the rice
then add the wine and stir it all up
when the wine is mostly evaporated add 3 cups water
Then add the bullion
let the whole mixture come to a boil and stir it up
Finally add the shrimp and the parsley
Close the pressure cooker and wait for it to start steaming then set a timer for 8 minutes and put it on a very low flame. When the timer goes off let the steam out of the pressure cooker then when it's safe to open it up stir in the butter and if you like a bit more of the fresh parsley. Serve it on plates by itself, along with a nice moderately dry white wine.
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