Monday, April 4, 2011

Fiery Volcano Risotto

The temperatures outside need a little bit of help. A fiery hot risotto might do so, especially if it is made with home-made stock from Maine shrimp, hot fresh chilies, and scallops, mussels and shrimp.

  • 1/2 cup Arborio rice, washed and rinsed
  • 1 ts ghee (clarified butter)
  • 1/2 sweet white onion, finely minced
  • 3-4 garlic cloves, finely minced
  • good splash of dry white wine
  • 1 fresh hot chili, finely minced
  • 1 1/2 cup of home-made shrimp stock (see below)
  • 1 TB tomato paste
  • 6 large scallops
  • handful of frozen or fresh shrimp
  • 10 mussels
  • 2 TB fresh grated Parmesan cheese

Heat the clarified butter in a heavy sauce pan on medium-high heat. Add onion and sweat until translucent. Then add the washed rice, the garlic and the chili, stir and toast for 30 seconds on medium heat.Add the white wine, stir gentle and wait until it is evaporated. Turn down the heat to medium-low, and start laddling in 1/4-1/2 cup of heated shrimp stock to the risotto. Cook the risotto gently on low heat until the liquid is evaporated (4-5 min). Once the stock is cooked off, add another 1/2 cup of shrimp stock. Repeat until the rice is soft and cooked (about 20 min). Now, add the seafood and cook another 3-4 minutes until the seafood is just cooked. Add the parmesan cheese and gently stir in. Serve!

(makes 2 servings)

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Shrimp stock:

One advantage of buying fresh shrimp is that peeling them makes for a good amount of shrimp shells and a perfect basis for home-made shrimp stock.

  • shells of 1 pound of (Maine)  shrimp (lobster shells would work well, too)
  • 1/2 onion, peeled and cut into big chunks
  • 1 TB juniper berries
  • 1 TB pepper corns
  • 2-3 peeled garlic cloves
  • 1 fresh bay leaf

Bring to a boil, and cook on ultralow heat (a bare simmer) for 2-3 hours. Discard shells, and sieve the stock. Freeze or keep in the fridge until use. 

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