The Real McCoy – Shrimp Risotto

I was a bit tired and in a rather foul mood when I wrote yesterday’s blog – I’m still in a foul mood (when am I not?), but I’m feeling slightly better about life today.  Having a glass of vino and preparing to make the chicken piccata that I intended to make yesterday…

If you’ve never seen the clip from ‘Beavis and Butthead Do America’ where Beavis goes insane on an airplane and screams “piccata for my bung-hole,” please do both of us a favor and go watch it now.

I felt ugly all day today in my button up shirt and slacks (typical) so I came home and put on the tightest black dress I own and proceeded to pour a glass of wine for some inspiration before I commence on the meal I’m about to make. I don’t feel like myself when I’m at work wearing a shirt buttoned up to my thyroid.

Anyhow, here is the recipe for my shrimp risotto… I recommend making this dish if you really want to blow someone’s taste buds. My boyfriend is from Venice and said it’s the best risotto he’s ever had – better than any restaurant.  That’s like the best compliment someone could give me other than telling me they like my writing or art work.

INGREDIENTS: 

• 1 lb. of raw shrimp (frozen or fresh – as long as they haven’t been cooked yet!)
• 1 box (32 oz.) of seafood stock
• 2 cups of uncooked Arborio rice
• 1 1/2 cup of white wine (any will do as long as it’s not too sweet)
• 5 cloves of garlic, finely minced
• a few sprigs of fresh thyme, finely chopped
• 1 cup finely grated Parmesan cheese
• 1/3 cup half and half (light cream)
• 4 Tbs. butter
• 3 Tbs. olive oil
• 1/2 tsp of ground nutmeg
• 1 tsp of granulated onion or onion powder
• 1 bay leaf (dried or fresh)
• 1 tsp dried basil
• 1 tsp dried oregano
• salt and pepper to taste
• fresh parsley to garnish

DIRECTIONS:

• If the shrimp are frozen, thaw them under warm, running water in a strainer
• Whether or not shrimp are fresh or frozen, peel them and then cut them into halves or thirds depending on size, and set aside in a bowl

• In a large wok or deep saucepan, heat the olive oil over low heat and add in the minced garlic
• Cook garlic over very low heat (being careful not to burn it) for about 1-2 minutes
• Add in the rice (yes – the secret to good risotto is slightly cooking the dry rice in the olive oil for a couple of minutes without liquid… I don’t know why, but it adds a depth of flavor)
• Continue to stir and cook the rice over a low heat until it’s completely covered in the oil and begins to become ever-so-translucent in color
• Raise the heat to medium and add in the white wine (I like to turn up the heat of the burner before adding the wine so that it makes that nice ‘SSSSSsssssss!!!’ sound when it his the hot pan)
• Risotto is a dish that has to be stirred pretty much continuously – you can’t really step away from more than 30 seconds, so START STIRRING BIOTCH… and don’t stop!
• As the liquid is absorbed by the rice, add in roughly 1 cup of seafood stock at a time, and keep gently stirring until it’s been absorbed
• After you’ve added the first cup of seafood and the rice is moist, add in the bay leaf, chopped thyme, and other seasonings (onion powder, basil, oregano, nutmeg, salt and pepper)

• Keep adding cup after cup of stock, until you’ve used up the entire contents of the box of stock… by this point, rice should be pretty tender, but neither dry nor too saturated in liquid
• Add in the half and half (or cream) and continue to stir
• Stir in the grated Parmesan cheese
• Add in the raw shrimp and gently stir
• Continue cooking over low heat, until shrimp turn orange (this means they’re cooked through!)
• Add in the butter and turn off the heat… stir until butter is melted and incorporated thoroughly
• Add more salt/pepper to desired taste (if necessary)
• Remove the bay leaf, and serve on a plate – garnish with fresh parsley and voila!

OK – I’m going to make chicken PICCATA PICCATA! now (hopefully you’ve watched the Beavis clip so you get it).  Chicken piccata will be in my next post …. hopefully it doesn’t take me two weeks to write :p

PS… Tuna comes home next week: