Risotto tonight.
Put two of my girls on the plane to head down to VA for the 4 day weekend, my dancer is here with me today, Modern tomorrow, an audition for Summer intensive on Sunday, Ballet on Monday and Character on Tuesday.
So we swung through Wholefoods on the way home, picked up some Maine Shrimp (on sale right now), a crazy wild rice blend and some fresh rosemary.
I was going to do the salmon but lord love a duck $15 a pound for something is a lot of cash... shrimp was less and in season and only a few states away vs a continent (Alaska for the wild stuff and i forget where the pale Atlantic stuff is from).
So we were looking at the rice and i was ready to scoop up some Arborio rice (you know classic risotto stuff)... time to stick the stock in the rice...
Okay so we've got the rice simmering in some shrimp stock right now, dancer is watching some 70s Electric Company.
Dancer and I got home and immediately started peeling shrimp. Shrimp shells, a carrot, celery stick and a rosemary sprig into water and brought to a boil makes a brilliant and very fast stock for making risotto. And that was the first plan of action.
While the stock was working I diced some sweet onion and melted 4 tablespoons of butter in a wide pan -was going to find a link to it but i'm coming up a bit empty.
So 1.5 cups of this rice mix (can't find a link to that stuff either - a bulk item at WF). in with the onions, get it nice and hot - then straing some stock in until it is covered.
Then stirr for a bit and cover the pan, then stirr, and cover.
Added another sprig of rosemary and some Pinot Grigio wine to it.
And just now added some mushrooms (Crimini).
It smells wonderful and yes, dinner is going to be late. This wild rice stuff TAKES FOREVER to cook.
But that's okay - it's worth the wait. Sauce already tastes amazing.
Oh I added on pressed clove of garlic and some salt to the butter and 1/4 of a large sweet onion.
4 large crimini sliced just went in there.
The 3/4 pound of peeled Maine wild shrimp will get plunked in just barely before we're ready to eat. They cook in about 30 seconds. Literally.
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2 comments:
This sounds fantastic; so wish I had some shrimp. I really like how you did the stock -- simple and likely so very delicious!
It turned out actually pretty damn good. I'd never have thought to do Risotto with a wild rice kind of mix but my kid the dancer had some good intuition.
It was really pretty amazing.
The shrimp stock is the best - uncooked shells and water and 3 minutes after it reaches a boil (and you turn it down immediately to simmer) you've got the most amazingly flavored shrimp broth.
I'll try and get to your other "questions" at some point this weekend.
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