2009/04/08
I'm still on a big traditional kick. I got some gulf shrimp, made a shrimp stock from the shells and heads, and made a simple saffron risotto with Carnaroli rice. I shelled, then blanched and shocked some fresh spring peas. A bit of sherry, some burned shallots, chives, and Jalapeno rounded it out. The shrimp were sauteed. Simple, not too quick, but delicious.
This was the first time I'd used Carnaroli rice for risotto instead of arborio. The difference in the amount of starchy creaminess released was obvious. The grains also stayed more distinct. It may have taken a bit longer to reach the desired al dente texture, but I didn't time it or anything, so I can't be sure. Anyway, it is definitely good stuff.
Posted by Barzelay on 2009/04/08 @ 20:32 | Comments (4) | Comfort Food, Seafood, Veggies, Fruit, Grain, Cheese
Comments
That looks so delicious! I can almost taste it!
Posted by: Cyndy at April 8, 2009 11:22 PM
When I make risotto for 3, I used 3 cups of rice and probably 6 cups of stock. I see three shrimp on that serving in your picture. How much shrimp did you haev to buy to make enough stock? Or do you just keep frozen heads and tails in your freezer, saving them up?
Posted by: sygyzy at April 9, 2009 1:48 PM
I keep all kinds of scraps saved up in my freezer. I always have at least a big bag of poultry scraps, and a bag of shrimp scraps. Right now I also have some corn cobs, and a shit ton of spring pea pods sans peas. I make stock whenever I need it.
In this case, I made shrimp stock out of quite a bit of scraps, and it was extremely strong and shrimpy, and I had plenty of it. Otherwise, I would have used the shrimp stock I had and then used water to finish the risotto.
Posted by: Barzelay at April 9, 2009 1:56 PM
I would like this for dinner. Tonight. It looks awesome.
Posted by: Cara at April 10, 2009 7:39 AM