Ingredients
6 tablespoons butter
3 tablespoons olive oil
1 clove garlic, minced
1 1/2 cups raw long grain rice
3/4 cups raw long grain rice
3/4 cup dry white wine
1 pound cooked, cleaned shrimp
1 1/2 teaspoons salt
1/4 teaspoon white pepper
1/4 teaspoon marjoram
3 tablespoons grated Parmesan cheese
3 1/2 cups boiling chicken broth
Directions
Heat 4 tablespoons butter and the oil in a heavy skillet or casserole.
Stir in the garlic and rice until golden.
Add the wine; cook over medium heat until absorbed.
Add half the broth; cover and cook over low heat 15 minutes.
Add the shrimp, salt, pepper, marjoram and remaining broth.
Stir lightly with a fork.
Recover and cook 10 minutes over low heat or until rice is tender and dry.
Stir in the cheese and remaining butter.
Serves: 4-6.
Notes
The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Image -- Claude Monet: Cap Martin, 1884. | 
