Risotto with Orach and Rock ShrimpVeggies: Orach
Time Required: 45 minutes
Yields: 6 servings.
2 tablespoons extra virgin olive oil
3/4 cup finely chopped red onion
2 cloves garlic, minced
1 1/2 cups arborio rice
1/2 cup chardonnay
2 cups seafood stock
2 cups vegetable stock or water
1 cup packed, finely chopped orach (about 2 ounces)
Salt and freshly ground black pepper
1 pound peeled rock shrimp or peeled medium shrimp
1/2 cup finely slivered orach
1 tablespoon minced fresh dill
2 tablespoons crumbled feta cheese.
1. Heat oil in a heavy 3-quart saucepan. Add onion and garlic. Saute over medium-low heat until translucent. Increase heat to medium, stir in rice and cook, stirring, until rice is opaque. Stir in wine and cook until it evaporates. In a separate pot, combine stocks and bring to a simmer.
2. Fold chopped orach into rice and cook, stirring, until rice turns pink. Season with salt, pepper and sugar. Add hot stock in 3/4-cup portions, stirring each time, adding more as stock is absorbed. Continue until rice is al dente.
3. Fold in shrimp; cook two minutes, until fully cooked. Fold in slivered orach and dill. Season to taste with salt and pepper. Serve with a little feta sprinkled on each portion.
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