Emilio Eugeni, Porto S. Giorgio, Fermo
(Yield: 4 servings)
4 teaspoons extra-virgin olive oil
1 onion (diced)
½ pound small shrimp (shelled and deveined)
2 cups rice
6 cups vegetable broth (hot)
1 tablespoon curry
Parmigiano-Reggiano
1. Warm oil in large skillet over medium heat and sauté onions until translucent.
2.Add shrimp and stir well.
3.Add rice and enough broth to cover mixture, stirring continuously.
4.As broth gets absorbed, continue adding more one ladle at a time.
5.When rice is almost al dente (the broth should be all used up) add curry and continue stirring until slightly creamy.
6.Remove from heat. Add handful of cheese (to taste). Mix and serve.
Serve hot.