Monday, January 17, 2011

Rissoto with Garlic Butter Sauteed Shrimp

1/4 fl. oz. Olive Oil
1 oz. Onion, finely minced
4 oz. Arborio Rice
2 oz. White wine
16-20 oz. (or as needed) Hot chicken stock
1 tablespoon Butter
1 tablespoon Parmesan cheese, grated
Salt
Pepper, finely ground
Chives, minced for garnish

Heat oil in a small saute pan. Add the onion and saute until soft. Do not brown. Add rice and saute until well coated with the oil. Add wine and cook, stirring until absorbed. Using a 2 oz. ladle, add one ladle of stock to the rice. Stir the rice over medium heat until the stock is absorbed and the rice is almost dry. Add another ladle of stock and repeat the procedure. Do not add more than one ladle full of stock at a time. Stop adding stick when the rice is tender but still firm. It should be very moist and creamy, but not runny. The cooking should take about 30 minutes. Remove from heat and stir in the butter and Parmesan cheese. Season to taste and serve immediately.

Garlic Butter Sauteed Shrimp
Butter
1 clove Garlic, minced
6 Shrimp, shelled & deveined
Salt
Pepper, finely ground

Melt butter in medium saute pan. Add garlic to butter and saute until aroma. Add shrimp and saute until just done. Do not over cook. Season to taste. Remove from pan and serve with Rissoto.

We made this dish in cooking class. The aroma is amazing and it taste great too.

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