this is one of my favorite dishes to make. lots of steps, lots of stirring, lots of fun! it looks complex, but once you get the hang of it (and have all your ingredients prepared ahead of time), it is pretty simple.
shrimp and pea risotto
Jamie Oliver (The Naked Chef)
approximately 2 pints chicken stock
1 to 2 cups frozen peas
1 pound shrimp, cooked, deveined and peeled
1 tablespoon olive oil
2 medium onions, finely chopped
2 cloves garlic, finely chopped
1/2 head celery, finely chopped
14 ounces arborio rice
sea salt and freshly ground black pepper
2 wine glasses dry white vermouth or dry white wine
2-1/2 ounces butter
3-1/2 ounces parmesan, freshly grated
1 handful basil, chopped
1/2 handful mint, chopped
1 lemon, juiced
Heat peas and shrimp in 1 cup of boiling stock. (Use this stock as part of the stock for the risotto.) Heat the reamining stock.
In a separate pan heat the olive oil, add the onion, garlic and celery and slowly fry for about 3 minutes. When the vegetables have softened, add the rice, season with salt and pepper and turn up the heat. The rice will now begin to fry, so keep stirring it. After a minute it will look slightly translucent having absorbed all the flavors from the vegetables.
Add the vermouth or wine and keep stirring. (Any harsh alcohol flavors will evaporate and leave the rice with a tasty essence.) Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn down the heat to a highish simmer so the rice doesn't cook too quickly on the outside.
Keep adding ladles of stock, stirring and allowing each ladle of liquid to be absorbed before adding the next. This will take around 15 minutes. Carry on adding stock until the rice is soft but with a slight bite.
Add the shrimp and peas and simmer for 1 minute. Remove from the heat and add the butter and Parmesan, if using. Stir gently. Place lid on pan and allow to sit for 2 to 3 minutes.
Add the fresh herbs and squeeze the lemon juice; stir. Serve immediately, with a drizzle of olive oil over the dish.
Yield: 4 to 6 servings
Posted by mmharlan at November 01, 2001 02:16 AM