June 11, 2009
MENU
Spring Risotto with Shrimp
RECIPES
Spring Risotto with Shrimp:
(serves 6 for main course)
1 qt. Chicken broth (not from bullion cube)
Up to 1 qt. hot water
1 medium onion, diced
2 cups aborio rice
1 cup dry white wine (i.e. chardonnay)
6 oz baby spinach leaves, washed (approximately 1 bag)
1 ½ cups frozen peas
1 lb shrimp, pealed and deveined (no tails)
½ -3/4 cup parmesan cheese
1 Tbs Olive oil
1 Tbs butter
4-5 grinds fresh pepper
Zest of one medium lemon
Heat broth until just simmering. Heat olive oil and butter in large pot (at least 8 qts). Sauté onions over medium heat until translucent. Add rice and sauté briefly until edges turn translucent (approximately 3-4 minutes.) Add wine and cook until absorbed, stirring constantly. Add hot broth, approximately ½ cup at a time, and cook until absorbed, stirring constantly. The rice should be at a simmer if you stop stirring. Adjust heat accordingly to achieve simmer. After broth is gone, add hot water in the same manner until rice is tender, but not mushy. Once the broth is all incorporated, taste the rice for doneness and salt. (You may need to add salt depending on how salty your broth was. Also remember the cheese will add a “salty” flavor.) Add pepper. Continue tasting the rice with each addition after switching to water. This process should take approximately 30 – 40 minutes. When the rice is firm, but not crunchy (approximately 25-30 minutes in) stir in shrimp and the peas. The cold ingredients will drop the temperature of the rice so be sure to adjust your heat accordingly. When Rice is done and shrimp are opaque, stir in the spinach in handfuls. Remove from heat and stir in cheese and lemon zest.
Serve with additional cheese if desired.
NOTE FROM “CLASS”
To speed up cooking of onions you can put a lid on the pot to “sweat” them.
I heat the broth in a microwaveable 1 qt. measuring cup. This way it is easy to poor and can be given a quick “nuke” to reheat when necessary. I also turn on a full tea kettle to boil, that way you have a more than adequate and convenient to poor supply of hot water.
Either grated or shredded parmesan is acceptable. Whatever is on hand.
In a pinch, you can use bullion cubes. I would start with 2 cubes in 2 cups of water as bullion has a much stronger flavor than broth. You could also make this vegetarian friendly by switching to vegetable stock. Depending on the strength of your vegetable stock, you may want to use all stock and eliminate the water. Add 1 quart to start then taste, just like with chicken stock.
Once upon a time, well actually more times than I can count, several little old Italian ladies have told me that you must always stir risotto and polenta only clockwise lest you upset the pot. I don’t believe this is true and frequently stir in both directions. The most important part is that you get the “corners” of the pot. But, I’ll leave it up to you to be the judge.
MENU
Spring Risotto with Shrimp
RECIPES
Spring Risotto with Shrimp:
(serves 6 for main course)
1 qt. Chicken broth (not from bullion cube)
Up to 1 qt. hot water
1 medium onion, diced
2 cups aborio rice
1 cup dry white wine (i.e. chardonnay)
6 oz baby spinach leaves, washed (approximately 1 bag)
1 ½ cups frozen peas
1 lb shrimp, pealed and deveined (no tails)
½ -3/4 cup parmesan cheese
1 Tbs Olive oil
1 Tbs butter
4-5 grinds fresh pepper
Zest of one medium lemon
Heat broth until just simmering. Heat olive oil and butter in large pot (at least 8 qts). Sauté onions over medium heat until translucent. Add rice and sauté briefly until edges turn translucent (approximately 3-4 minutes.) Add wine and cook until absorbed, stirring constantly. Add hot broth, approximately ½ cup at a time, and cook until absorbed, stirring constantly. The rice should be at a simmer if you stop stirring. Adjust heat accordingly to achieve simmer. After broth is gone, add hot water in the same manner until rice is tender, but not mushy. Once the broth is all incorporated, taste the rice for doneness and salt. (You may need to add salt depending on how salty your broth was. Also remember the cheese will add a “salty” flavor.) Add pepper. Continue tasting the rice with each addition after switching to water. This process should take approximately 30 – 40 minutes. When the rice is firm, but not crunchy (approximately 25-30 minutes in) stir in shrimp and the peas. The cold ingredients will drop the temperature of the rice so be sure to adjust your heat accordingly. When Rice is done and shrimp are opaque, stir in the spinach in handfuls. Remove from heat and stir in cheese and lemon zest.
Serve with additional cheese if desired.
NOTE FROM “CLASS”
To speed up cooking of onions you can put a lid on the pot to “sweat” them.
I heat the broth in a microwaveable 1 qt. measuring cup. This way it is easy to poor and can be given a quick “nuke” to reheat when necessary. I also turn on a full tea kettle to boil, that way you have a more than adequate and convenient to poor supply of hot water.
Either grated or shredded parmesan is acceptable. Whatever is on hand.
In a pinch, you can use bullion cubes. I would start with 2 cubes in 2 cups of water as bullion has a much stronger flavor than broth. You could also make this vegetarian friendly by switching to vegetable stock. Depending on the strength of your vegetable stock, you may want to use all stock and eliminate the water. Add 1 quart to start then taste, just like with chicken stock.
Once upon a time, well actually more times than I can count, several little old Italian ladies have told me that you must always stir risotto and polenta only clockwise lest you upset the pot. I don’t believe this is true and frequently stir in both directions. The most important part is that you get the “corners” of the pot. But, I’ll leave it up to you to be the judge.
