Lemon Risotto with Red Shrimp and Basil Pesto
Recipe Courtesy Of Dolce
9 oz. Risotto acquerello
3 oz. Evoo
2 qt. Boiling vegetable stock
3 oz. Grana padano
1 oz. Unsalted butter
2 finely chopped medium shallots
3 oz. White wine
4 oz. Shrimp 21/25 cleaned, deveined and hand chopped
Salt and pepper
1oz. Sliced shallots
1/2 oz. Evoo
1 sprig lemon thyme
1/2 bay leaf
Zest from two lemons
Zest from ½ orange
1 pinch saffron
1 tablespoon white vinegar
3 oz. White wine
Juice from 4 lemons
Juice from 1 orange
1/2 lb. Unsalted butter at room temperature (70 f)
12 red shrimp from marzara u20
3 oz. Basil
1/2 oz. Parsley
1/4 of a garlic clove
1/2 tablespoon pinoli nuts
1/2 oz. Unsalted butter
1 oz evoo
1/2 oz. Grana padano
1. In a casserole put the acquerello risotto and on low heat toast the risotto. The risotto is toasted once the grains are hot and start becoming transparent.
2. Add the wine, let the wine evaporate.
3. Add the stock, just to cover the rice.
4. Add a little salt and cook letting the stock reduce half way before adding more stock.
5. Mix occasionally with a wooden spoon.
6. Meanwhile in a small pot sweat the shallot with the butter and 1 oz. Evoo. Make sure to cook the shallot all the way, about 7 minutes.
7. After about 14 minutes of cooking time of the risotto add the shallots and adjust salt, keeping the seasoning on the light side. Risotto will take between 16 and 18 minutes, make sure to keep it slightly al dente.
8. One minute before the risotto is ready, add the chopped shrimp and finish cooking.
9. Remove from the stove and rest for 40 seconds.
10. Add the rest of the evoo, and stir with the wooden spoon.
11. Add 4 oz. of the lemon butter (recipe follows) and the grana padano and keep on stirring.
12. Adjust seasoning.
13. Risotto must be all ‘onda so adjust consistency with some of the remaining stock. (All onda means wave so that is the consistency the risotto will have to have when ready to be served, when tossed has to be like the wave of the sea.)
1. In a small pot (4 qt.) Sweat the shallot with the evoo and the lemon thyme.
2. Add the bay leave the lemon zest and orange zest.
3. Add the vinegar, reduce.
4. Add the wine, reduce.
5. Add the lemon juice, orange juice and saffron and reduce by half.
6. Pass the reduction through a fine chinois and press with the back of the ladle.
7. Let cool down.
8. With a whisk beat the butter in a bowl until white.
9. Add the reduction and whisk for several more minutes. (You can do this with the help of a kitchen aid.)
1. Remove the head from the shrimp; remove the shell and the vein on the back of the shrimp.
2. Butterfly each shrimp.
3. Place 3 shrimp next to each other in between two foils of plastic wrap, make sure the shrimp are not overlapping each other. Try to form 4 circles.
4. With a kitchen hammer pound gently the shrimp in order to form a carpaccio.
5. Reserve in the fridge.
1. Clean the basil and parsley reserving the leaves.
2. In a pot of boiling salted water blanche the herbs for 20 seconds and chill in iced water.
3. Remove the herbs from the water and drain. Squeeze gently to remove excess water.
4. Combine all ingredients in the bar blender and process until smooth, do not overmix.
5. Transfer the pesto in a container and top with a touch of evoo.
6. Cover with plastic wrap and refrigerate. You can do the pesto 1 day in advance.
1. With the help of a brush, paint generously the bottom of 4 cupped plates with the pesto.
2. Pour the risotto on top dividing it among the plates.
3. Place the four shrimp carpaccio on top of the lemon risotto.
4. Let the risotto rest for 1 minute in order to warm the shrimp.