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Saffron Risotto with Grilled Shrimp

Saffron Risotto with Grilled Shrimp
Wonderfully rich and creamy, this classic dish is only enhanced with saffron. Grilling the shrimp instead of boiling it and adding at the end, which is the usual way, adds a new smoky dimension to an already irresistible risotto.
Ingredients:

5 cups chicken stock
3 tablespoons extra virgin olive oil
½ Spanish onion, chopped fine
3 cloves garlic, chopped fine
2 cups white wine
2 cups Arborio rice
1 tablespoon saffron
1 tablespoon honey
2 tablespoons fresh tarragon, chopped coarsely
sea salt & freshly ground black pepper



Directions:


Place the shrimp stock in a saucepan and bring to a simmer.

 
In a large saucepan over medium heat, heat the olive oil. Sauté the onion and garlic until soft but not colored. Increase the temperature to high and add the wine. Reduce the wine until dry.

Reduce the heat, add the rice and saffron, and stir until the rice is coated with oil, for about 2 minutes.

Add 1 cup of the shrimp stock and cook until absorbed. Repeat with a second cup. As the rice becomes dry, add stock ½ cup at a time. Each time you add stock, continue to cook and stir until the stock is absorbed.

Add the honey and tarragon. Season to taste with salt and pepper.
 

 

Green Onion Vinaigrette:


8 scallions
½ large white onion, cut into large chunks
3 garlic cloves
1/3 cup white wine vinegar
1 cup extra virgin olive oil 
1 teaspoon honey
sea salt & freshly ground black pepper

Blanch the scallions for about 30 seconds in a pot of boiling salted water. Drain the onions and dip them immediately in cold water.

Combine the scallions, garlic, vinegar and onion in a blender and process until the mixture is a smooth puree. While the motor is running, add the oil very slowly until it is emulsified.

Add the honey and season to taste with salt and pepper.
 

 

Grilled Shrimp:


12 large shrimp, shelled and deveined
2 tablespoons extra virgin olive oil
sea salt & freshly ground black pepper

Using a large sauté pan over high heat, heat the olive oil. Season the shrimp with salt and pepper, then sauté them about 2 to 3 minutes on each side.

 

Spoon the risotto into a large serving bowl, arranging the shrimp on top. Serve with the vinaigrette.



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