Shrimp And Spring Vegetable Risotto Food

SHRIMP RISOTTO WITH ASPARAGUS

Steps:

• Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, 2 to 3 minutes. Add rice and cook, stirring constantly, until lightly toasted, 1 to 2 minutes. Reduce heat to medium-low. Add wine and cook, stirring, until absorbed, about 1 minute. Add ½ cup broth and cook, stirring frequently and letting all the liquid absorb before adding another ½ cup, until the rice begins to soften, about 15 minutes. Stir in asparagus and snap peas. Repeat with the remaining 1 cup broth, ½ cup at a time, until the rice is tender and the vegetables are tender-crisp, about 15 minutes more. Remove from heat. Stir in Parmesan and ¼ teaspoon each salt and pepper.
• Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add shrimp and cook, flipping once, until pink, about 4 minutes. Add garlic, lemon zest and the remaining ¼ teaspoon each salt and pepper and cook, stirring, until fragrant, about 1 minute. Serve the risotto topped with the shrimp.

LEMONY SHRIMP AND RISOTTO

Steps:

• Heat 2 tablespoons of the oil in a heavy large saucepan over medium heat. Add the shrimp and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until the shrimp are just opaque in the center, about 3 minutes. Remove the pan from the heat. Transfer the shrimp and juices to a bowl to cool.
• Add the remaining 3 tablespoons oil to the pan. Add the fennel and onions. Cook until tender, about 4 minutes. Add the garlic and cook until aromatic, 30 seconds. Add the rice. Stir until well coated and translucent in spots, about 2 minutes. Add the wine. Cook until the wine is absorbed, stirring often, about 2 minutes. Add the broth, lemon juice, zest, and the remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Increase the heat and bring to a boil, stirring often. Reduce the heat to medium-low. Simmer until the rice is just tender but still has some bite and the risotto is creamy, stirring often, 13 to 14 minutes.
• Mix in the arugula. Stir until the arugula wilts, about 30 seconds. Add the shrimp. Mix in additional broth if needed, 1/4 cup at a time, until the risotto is creamy.
• Spoon the risotto into 4 shallow soup bowls.

SPRING GREEN RISOTTO

Steps:

• Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.
• Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone.)
• When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.
• Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.

RISOTTO OF SPRING VEGETABLES

Steps:

• Tip the rice into a pan of boiling, lightly salted water. Boil gently for 6 minutes then drain in a sieve. There should still be a white core in the centre of the grains. Spread the part-cooked rice on a clean tray, cool, then chill until you are ready to finish the risotto. If covered with cling film, the rice can be kept for up to 24 hours. Shave about 25g off the parmesan wedge and set aside for later. Finely grate the rest and save for use in Step 8.
• Blanch the broad beans for 1 minute in boiling water then drain and rinse them in a colander under cold water. Using your fingers, pop each bean from its skin. (Thawed frozen beans can be popped without blanching.)
• Trim the asparagus and cut the spears at an angle into lozenge shapes. Bring 1 litre of water to the boil in a large pan, add 1 tsp of sea salt, then the asparagus, shelled peas and beans. Return to a gentle boil and cook for 3 minutes. Meanwhile, put lots of ice cubes into a large bowl half filled with cold water.
• Drain the vegetables in a colander set over a bowl to catch and save the cooking water, then tip them straight into the bowl of iced water. When cold, drain again and set aside.
• Pour the saved vegetable water into a pan and whisk in the stock powder. When ready to finish the risotto, bring the stock to the boil and keep it on a simmer.
• In another large pan, gently sauté the shallot, spring onions and garlic in the 2 tablespoons of oil and half the butter for 3-5 minutes until softened. Stir in the wine and cook until reduced by half.
• Tip in the rice. Now add a ladle of boiling stock and stir until it is absorbed. Add the remaining stock, a ladle at a time, stirring until absorbed before you add more. This takes about 8 minutes, by which time the mixture should be slightly sloppy, not dry. You may not need all the stock. The rice is cooked when it is just softened and has a nice shiny glaze. Remove the garlic clove.
• Gently stir in the vegetables and remaining chives and return to a gentle simmer, adding a little extra stock if needed. Stir in the last of the butter, the grated parmesan and the mascarpone. Check the seasoning. Divide immediately between four warmed shallow bowls, drizzle over a little oil and scatter the parmesan shavings onto each serving.