Shrimp provencal and risotto recipe from Andiamo

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Content sponsored and provided by Art Van. 
 
This recipe comes courtesy of Chef Jim Oppat from Andiamo. For locations and restaurant information, visit www.andiamoitalia.com
 
GAMBERI PROVENCAL
Serves 4 
 
Ingredients
4 tablespoons unsalted butter
4 teaspoons salt and pepper
1 lb p&d raw shrimp
3 cloves minced garlic
20 ea heirloom grape tomatoes cut in half
12 ea asparagus cut on bias
2 teaspoons oregano, dried spice
4 teaspoons basil dried spice
4 fl ounces Chablis wine
4 fl ounces Tomato Basil - Bulk
4 fl ounces fish stock
4 tablespoons unsalted butter
4 pinches red pepper flake spice
as needed Risotto Base
to taste salt and pepper
4 ounces parmesan cheese
4 tablespoons parmesan shaved cheese
 
Render the butter and garlic in skillet and season the shrimp
Cook over medium low heat to keep shrimp tender
Add the tomatoes, asparagus, herbs and spices
Deglaze with the white wine, reduce by half
Add tomato basil sauce, seafood sauce and butter along with 1 small pinch of crushed red pepper flakes
Plate in large rimless bowl with the risotto underneath and pouring the remaining ingredients and sauce over the top
Garnish with shaved parmesan
 
RISOTTO BASE
Yields 2 lbs. 
 
Ingredients
2 ounces unsalted butter
1 fl oz extra virgin olive oil
1 clove peeled garlic minced
4 ounces Spanish onion
2 ounces celery
2 ounces leek
1 pinch saffron thread spice
12 ounces arborio rice
2 fl ounces Chablis wine
24 fl ounces Vegetable Stock
to taste iodized salt
to taste ground white pepper
 
Method:
Bring the water and vegetable base to the boil in a large sauce pan over high heat, reserve and keep hot
Heat the butter and oil together in large rondeau
Over medium heat, sweat the garlic, onion, celery, leek and saffron together
Cook until the mirepoix is tender, the onions will be clear and translucent
Add the rice and stir well to evenly coat the rice with the fat to lubricate the individual grains of rice
Increase the heat and cook until the rice is lightly toasted and a light fond develops on the bottom of the rondeu
Deglaze with the white wine and reduce by half
Add about half of the HOT vegetable stock and cook at a gentle simmer, stirring constantly
Continue to cook and add small amounts of stock as the rice absorbs it, adding less and less each time
Be sure that you are constantly tasting the rice to ensure that when the rice is just al dente, there is little to no stock left to absorb
The rice will continue to absorb any left over stock and keep cooking, then it generally over cooks
When al dente, remove from the heat and season as needed with salt and white pepper
 
 
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