Premier Series Artisan Recipe - June 2012

“Risotto is one of those miraculous foods that serves as a great base for anything that happens to be fresh and in season," says Steven Mirassou. “This is one of my favorite combinations, and you’ll love the richness of the rice and prawns with that nice dose of springtime in the zest and juice of citrus.”Shrimp Risotto 
 
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Risotto with Prawns and Peas

Ingredients:
•  1.5 lb deveined shrimp (whichever size you prefer. Larger prawns, cut to bite size have more flavor than the very small shrimp used for shrimp cocktail.)
•  sea salt and freshly cracked black pepper, to taste
•  1 tangerine or orange (zested, juice squeezed into a cup), divided
•  4 Tbsp butter or olive oil, divided
•  1 large shallot, minced
•  3 garlic cloves, minced
•  2 cups Arborio or Carnaroli rice
•  1 cup W. Wheeler Sauvignon Blanc
•  4 cups stock (chicken or vegetable), divided. Have stock simmering in a pot on the stove.
•  3/4 lb fresh or frozen green peas (thaw frozen peas)
•  1/2 cup grated Parmesan or Romano cheese

Preparation:
Using a non-stick skillet on medium heat, add rinsed shrimp in one-layer. Let cook without moving for about 45 seconds. Flip shrimp over and cook on other side for another 45 seconds. This technique approximates the flavor from a grill. Add a pinch of sea salt, 6-7 grinds of black pepper, half the citrus zest and juice, coat shrimp and remove from heat and set aside.

Add half the oil or butter to a large sauce pan on medium-high heat. When hot, add the shallots and cook until translucent (about 4 minutes). Add garlic and cook, stirring frequently, for another 1-2 minutes.

Toast rice by adding to onion and garlic mixture and stirring for 2-3 minutes. Add
W. Wheeler Sauvignon Blanc and continue stirring. Risotto requires some effort in terms of stirring; letting the rice sit too long without stirring will cause it to stick to the bottom of the pot. When wine is nearly absorbed, add one cup of stock to pot and continue stirring. Keep repeating until the rice is al dente, 20-25 minutes. Remove from heat and stir in remaining butter and stock, shrimp, peas, and cheese.

Adjust salt and pepper to taste. Garnish with remaining citrus zest. Serve with  W. Wheeler Sauvignon Blanc.

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May 2012