Рецепт Christmas Risotto With Shrimp...
I'm fairly certain this dish originated at the North Pole because it is MOST FESTIVE! Red, green, savory, warm, filling and cheesy...why, this dish is just like Santa himself! You and your holiday guests will love it!
This dish is also called Risotto Al Natale, which translates to Christmas Risotto and you can make it without the shrimp if you like or substitute bay scallops, which are also delicious in this dish. The mister lapped it up even though it has red peppers! Speaking of the mister, last night while he was spread out on the bed, remote in hand, watching TV, he lamented that he needed to exercise more, needed a new plan, then he said, "Pick up my arm and lift it up and down for me, will you?" I thought maybe his arm had fallen asleep or something so I picked up his arm by the wrist and lifted it up and put it back down and the mister said, "Good, that's one rep, now do 11 more for me." And that, my friends, was the new exercise plan the mister was hoping to put into effect...
- Christmas Risotto With Shrimp - Adapted From Nancy Caivano, The Global Gourmet
- 20 to 25 medium shrimp, cooked, shelled, devained
- 6 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups arborio rice
- 1/2 cup dry white wine
- 4 cups chicken stock, kept simmering in a pot on the stove
- 1/2 cup pesto sauce (recipe follows)
- 1 red bell pepper, seeded and chopped
- 4 tablespoons butter
- 1 cup grated Pecorino Romano cheese or Parmesan
- For Pesto:
- 4 oz. fresh basil leaves, stems removed
- 1/2 cup pine nuts
- 4 tablespoons olive oil
- salt and pepper to taste
To make pesto: In a food processor (or blender) combine basil leaves, pine nuts and olive oil. Process, about 3 to 4 seconds, until almost smooth. Taste and season with salt and pepper to your liking.
To make risotto: In large skillet heat over medium high heat, heat 4 tablespoons olive oil. Add onion, garlic and red peppers, and
sauté until onion is translucent and peppers are slightly soft. Add rice, turn heat down to medium and sauté 5 minutes more,
making sure rice does not brown. Add wine, stirring constantly until
entirely absorbed. Add stock, 1/2 cup at a time until absorbed, before
adding next addition. After fourth addition of stock, begin tasting
rice—rice should be al dente (firm to the bite) when done. You need to keep tasting rice
because, depending on rice, you may or may not need all of the stock.
After fourth addition of rice is absorbed, add pesto, stirring to combine. Add cooked shrimp, stir to combine and cook until shrimp are heated through. Remove from heat and add butter and cheese. Season with salt and pepper and serve immediately. Serves 6 and I'd give it 4 dangs for sure!
"Eat breakfast like a king, lunch like a prince, and dinner like a pauper." ~ Adelle Davis
One year ago: Ornament Exchange
Two years ago: Christmas Table Runner