Ingredients
- Ingredients
4 cups Homemade Chicken Stock
2 tablespoons extra-virgin olive oil, divided
1 pound large shrimp, peeled and deveined
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1/2 cup chopped shallots
6 garlic cloves, minced
1 cup uncooked Carnaroli or Arborio rice or other medium-grain rice
1/2 cup dry white wine
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
2 tablespoons butter
3 cups baby arugula
1/2 cup thinly sliced fresh basil
Homemade Chicken Stock (I USE BULLION CUBES...NUT INFO HERE BASED ON BULLION CUBES)
Ingredients
8 pounds chicken wings
Cooking spray
5 quarts water, divided
4 celery stalks, cut into 3-inch pieces
2 onions, quartered
2 carrots, cut into 3-inch pieces
15 parsley sprigs
10 thyme sprigs
3 bay leaves
Preparation
1. Preheat oven to 425°.
2. Place chicken wings on 2 jelly-roll pans coated with cooking spray. Bake wings for 1 hour or until browned. Place wings in a stockpot. Pour 1/2 quart water into each jelly-roll pan, scraping to loosen browned bits. Pour water mixture into stockpot.
3. Add remaining 4 quarts water, celery, and remaining ingredients to stockpot. Bring to a boil. Reduce heat to low, and simmer 4 hours, skimming off and discarding foam as needed. Strain stock through a fine sieve into a large bowl; discard solids. Cool stock to room temperature. Cover and refrigerate 8 hours. Skim solidified fat from surface of stock; discard fat.
Nutritional Information
Calories:26
Fat:0.7g (sat 0.2g,mono 0.2g,poly 0.2g)
Protein:4.5g
Carbohydrate:0.2g
Fiber:0.1g
Cholesterol:11mg
Iron:0.2mg
Sodium:18mg
Calcium:4mg
Description
Adapted From Cooking Light 5/2010.
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