Ingredients
- 5 c. lobster or possibly shrimp stock
- 3 Tbsp. extra virgin olive oil
- 1/2 med Spanish onion
- 3 x garlic cloves finely minced
- 2 c. white wine
- 2 c. arborio rice
- 1 Tbsp. saffron threads
- 1 Tbsp. honey
- 2 Tbsp. coarsely-minced fresh tarragon
- Salt to taste
- Freshly-grnd black pepper to taste
- 8 x scallions
- 1/2 lrg white onion cut into chunks
- 3 x garlic cloves
- 1/3 c. rice wine vinegar
- 1 c. pure extra virgin olive oil
- 1 tsp honey
- Salt to taste
- Freshly-grnd black pepper to taste
- 12 lrg shrimp shelled, deveined
- 2 Tbsp. extra virgin olive oil
- Salt to taste
- Freshly-grnd black pepper to taste
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Saffron Risotto With Grilled Shrimp, Green Onion Vinaigrette
Servings: 4
Directions
- Risotto: Bring stock to a simmer in a saucepan. Heat the extra virgin olive oil in a large saucepan over medium heat and sweat the onion and garlic till softened but not colored. Raise the heat to high add in the wine, and reduce till dry. Reduce the heat, add in the rice and saffron and stir till the rice is coated with the oil. Cook 2 min.
- Add in 1 c. of the stock and cook, stirring, till absorbed. Repeat with a second c.. As the rice becomes dry, add in stock in 1/2 c. increments, cooking and stirring till it is absorbed. Add in the honey and tarragon and season to taste with salt and pepper.
- Green Onion Vinaigrette: Blanch the scallions for 30 seconds in a large pot of boiling salted water over high heat. Drain and shock in cool water.
- Combine the scallions, onion, garlic, and vinegar in a blender and process till pureed. With the motor running, slowly add in the oil till emulsified. Add in the honey, season to taste with salt and pepper and pour into a squeeze bottle.
- Grilled Shrimp: Heat the oil in a large saute/fry pan over high heat. Season the shrimp with salt and pepper to taste. Saute/fry 2 to 3 min on each side. Spoon risotto into large serving bowl, arrange shrimp on top.
- This recipe yields 4 servings.
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