Friday, May 11, 2012
Taking on Risotto
Hence when i decided to cook this I did with some sort of fear of screwing it up and excitement that maybe I'd get it right.
I did tons of research on it, read almost 10 cookbooks and recipes and then delved into making my own dish.
I visited the Italian grocer by my house got my ingredients and produced the most delicious risotto i've ever had, granted I've only had risotto at two other restaurants but this one was delisHHH!
Shrimp and Prosciutto Risotto with Salmon cooked 'al cartoccio'
Al cartoccio, means to cook in a bag, so its almost like steaming with all the spices enclosed, so you have a fish that's deliciously spicy and moist.
Ingredients for Risotto (serves 2)
1 cup of Arborio rice
4 cups reduced salt chicken stock
1 small onions chopped
3/4 cup of white wine
3 tbsp of butter
2 garlic cloves
1/3 cup of frozen peas, thawed
8 small shrimp, peeled and de-veined
1/2 oz of prosciutto
1/2 cup of freshly grated Parmesan cheese
Chilli / ground black pepper
Heat 2 tbsp butter in pan over medium heat and saute garlic and onions until translucent, add in rice and stir to coat the butter, add wine, and cook down until alcohol burns out and its almost evaporated, add half a cup of Chicken stock and stir until almost completely absorbed, keep cooking rice by adding broth half a cup at a time, until rice is tender but still firm to the touch and the mixture is creamy.
Meanwhile, in another pan heat 1 tbsp of butter over medium heat and saute shrimp and prosciutto shrimp is cooked, spice with salt and black pepper/ chilli
When The rice is tender, add in the sauteed shrimp, prosciutto and peas and cook together for about 3 minutes, Stir in the Parmesan cheese and serve hot.