RECIPE # 5021 - RISOTTO W/LEMON GARLIC SHRIMP - Thurs. June 13, - NewsChannel5.com | Nashville News, Weather & Sports

RECIPE # 5021 - RISOTTO W/LEMON GARLIC SHRIMP - Thurs. June 13,2013

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BILL HARRIS / www.southernboydishes.com


Summer Risotto with Lemon Garlic Shrimp

Prep Time: 45 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 15 minutes

Yield: 4 servings

INGREDIENTS

For the shrimp:

·         2 tablespoons fresh lemon juice

·         2 cloves garlic, minced

·         1/2 teaspoon salt

·         1/4 teaspoon pepper

·         4 tablespoons extra virgin olive oil

·         16 jumbo shrimp, peeled and deveined

 

For the risotto:

·         1 1/2 cups asparagus spears (sliced diagonally into 1 inch pieces)

·         1/2 cup snow peas (sliced diagonally into 1/2 inch pieces)

·         1/2 cup fresh or frozen green peas

·         4 cups chicken stock

·         2 tablespoons unsalted butter

·         1 tablespoon extra virgin olive oil

·         1 cup chopped leek, white and light green part only

·         2 large cloves garlic, minced

·         2 cups arborio rice

·         1/2 cup high quality white wine

·         1/2 teaspoon salt

·         1 tablespoon mascarpone or cream cheese

·         3/4 cup grated Parmesan cheese

·         1/4 cup basil chiffonade

·         1/4 cup chopped flat leaf parsley

·         1 teaspoon lemon zest, packed

·         1 tablespoon fresh lemon juice

 

INSTRUCTIONS

For the shrimp:

1. Mix lemon juice, garlic, salt, pepper, and olive oil. Place shrimp in a small bowl. Pour marinade over shrimp and mix well. Cover and refrigerate for 30 to 45 minutes.

2. When risotto is almost done, heat grill pan and grill shrimp for 2-3 minutes on each side or until pink and opaque. Set aside.

 

For the risotto:

1. Prepare an ice bath with ice and water in a medium bowl. Bring a medium pot of water to a boil. Add asparagus, snow peas, and green peas (if fresh) and blanch for 1 minute. If you prefer softer vegetables, leave them in for 2 minutes. Remove from boiling water and immediately place vegetables in the ice bath to stop cooking. If you are using frozen peas, just thaw and set aside. Remove vegetables from ice bath, drain, and set aside.

2. Pour chicken stock into a small pot and heat until simmering. Reduce heat.

3. Melt butter with olive oil in a medium large pot over medium heat. Add leeks and garlic and saute for 4 to 5 minutes, stirring regularly.

4. Add rice and mix well, coating rice with oil and butter. Cook for 2 to 3 minutes, stirring regularly.

5. Add wine and continue stirring until evaporated.

6. Add 1 ladle of chicken stock to the rice and stir until evaporated. Continue the process of adding 1 ladle of stock at a time and stirring until absorbed. This process will take about 15 minutes. When done, the rice will be tender but firm.

7. When you add the last ladle of stock, add vegetables and salt. When vegetables are heated through, remove from heat. Add mascarpone (or cream cheese), Parmesan cheese, basil, parsley, lemon zest, lemon juice. Mix well.

8. Serve immediately, topping each plate with 4 grilled shrimp, additional Parmesan cheese, and a basil leaf.

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