Preparation:
Bring water and clam juice to boil over high heat. Reduce heat to simmer. Melt butter in saute pan over medium-high heat. Stir in Italian seasoning and bay leaf. Add rice. Stir until coated with herb butter. Pour 1/2 cup hot broth into pan with rice. Cook 1 minute over medium-high heat until broth evaporates. Stir carrot into pan. Add 1/2 cup broth. Stir. When broth has been absorbed into rice mixture, add wine and shrimp to pan. Cook about 1 minute add remaining broth. Stir well. Cook until rice is =D2al dente". Stir in chopped tomato, salt and pepper to taste. Serve at once.
Approximately 6-8 minutes. |
