Thursday, June 4, 2009

Shrimp Risotto

From my food blog

From my food blog

Serves 4


1 Cup Arborio Rice
1 Cup White wine of choice ( I used a Pinot Grigio )
1 Lb Shelled Shrimp
1 Green pepper minced
1 Cup Mushrooms sliced
1 Cup Zuchini squared
1 Bunch asparagus
1 Big white onion minced
1 Tbsp black pepper corns
1+1 Tbsp butter
2 Tbsp olive oil
1 Tsp red chilly flakes
1/4 Cup parmessan cheese
1/4 Cup Heavy cream

For the Shrimp:
Wash shrimp throughly. Start boiling 4-5 cups of water in a sauce pan. Add a little salt to the water. Add the shrimp to the water ( should turn pink ). Keep in the boiling water for 3-4 minutes. Drain the shrimp and store the stock. Wash the shrimp with cold water. Start de-shelling the shrimp by tearing the shell from the underbelly and tear out.

For the Vegetables:
In a pan add 1 tbsp butter and add the zuchini , mushrooms & green peppers. Cook for 6-7 minutes. Remove the vegetables and keep aside. Snap the asparagus at its breaking point. Cut all the asparagus to the same length. In the same pan sautee the asparagus for 2-3 minutes.

For the Rice:
Heat a big skillet ( turn to med-Hi ) add 2 tbsp oil and butter, wait until the butter melets. Add the peppercorns and the onions. Sautee till the onions turn translucent (3-4 minutes). Add the rice and allow to sizzle for 2-3 minutes while stirring occasionally.

Add the wine and allow the liquid to evaporate. Now add 1 cup of shrimp stock ( or until all the rice is covered ). Allow the rice to cook until the stock evaporates and repeat the process ( 3-4 times ). When doing the last round allow a little liquid to remain. Add the vegetables and the shrimp. Add the cream and stir. After getting the rice off the heat, add the parmessan cheese and stir lightly.

Serve by drizzling about a Tsp of olive oil on the risotto and serve the asparagus on the side (as shown).