Recipe
January 22, 2014
Rock Shrimp & Fava Bean Risotto Recipe
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Step 1: Bring the stock to a boil in a large saucepan. Transfer the hot stock to a heat-proof container and set aside.
Step 2: In the same saucepan over medium heat, combine the olive oil and shallots. Cook the shallots for 2-3 minutes or until just soft. Add the rice and cook for another 2-3 minutes or until the rice is well coated and heated in the oil. Add the garlic and half the lemon zest. Cook for another 1-2 minutes or until the garlic is just fragrant, but not coloured. Add 2 cups of stock, stir, and turn the heat to medium-low. Cook, stirring frequently to prevent sticking, for 10-15 minutes or until the stock is mostly absorbed, before adding more stock in 1/2 cup increments.
Step 3: After about 20 minutes, you’ll notice the rice has increased in volume and gained a thick, creamy consistency. It’s almost done. Lower the heat to slow the cooking and taste the rice. It should be smooth and creamy, with a lovely body of texture, but no actual crunch. If it’s done, turn off the heat and stir in the remaining half of the lemon zest, 1 tbsp of the lemon juice and the Parmigiano. Taste for salt, lemon flavour and acidity, adding a pinch or two of kosher salt or a little more lemon juice, as you like.
Step 4: In a large sauté pan, melt 1 tbsp of the butter over high heat. Add the fava beans and cook for 2-3 minutes or until they’re hot and have lost their raw edge. Give them a pinch of flaky or coarse salt, transfer to a plate, and set aside. Lower the heat to medium, and melt the remaining 2 tbsp of butter. Add the shrimp, Sherry and chili flakes and cook for 3-5 minutes, stirring frequently, until the shrimp are just cooked. (If you’re not using rock shrimp, you’ll need to cook the shrimp longer.) Sprinkle with the leftover lemon juice, a little flaky or coarse salt and good grind of black pepper.
Step 5: In shallow bowls or on dinner plates, portion out the risotto with the shrimp and beans. Finish with a scattering of basil and freshly grated Parmigiano.
Reprinted with permission from Cree LeFavour’s Fish (2013 Raincoast Books).
Directions
Yield:
Step 1: Bring the stock to a boil in a large saucepan. Transfer the hot stock to a heat-proof container and set aside.
Step 2: In the same saucepan over medium heat, combine the olive oil and shallots. Cook the shallots for 2-3 minutes or until just soft. Add the rice and cook for another 2-3 minutes or until the rice is well coated and heated in the oil. Add the garlic and half the lemon zest. Cook for another 1-2 minutes or until the garlic is just fragrant, but not coloured. Add 2 cups of stock, stir, and turn the heat to medium-low. Cook, stirring frequently to prevent sticking, for 10-15 minutes or until the stock is mostly absorbed, before adding more stock in 1/2 cup increments.
Step 3: After about 20 minutes, you’ll notice the rice has increased in volume and gained a thick, creamy consistency. It’s almost done. Lower the heat to slow the cooking and taste the rice. It should be smooth and creamy, with a lovely body of texture, but no actual crunch. If it’s done, turn off the heat and stir in the remaining half of the lemon zest, 1 tbsp of the lemon juice and the Parmigiano. Taste for salt, lemon flavour and acidity, adding a pinch or two of kosher salt or a little more lemon juice, as you like.
Step 4: In a large sauté pan, melt 1 tbsp of the butter over high heat. Add the fava beans and cook for 2-3 minutes or until they’re hot and have lost their raw edge. Give them a pinch of flaky or coarse salt, transfer to a plate, and set aside. Lower the heat to medium, and melt the remaining 2 tbsp of butter. Add the shrimp, Sherry and chili flakes and cook for 3-5 minutes, stirring frequently, until the shrimp are just cooked. (If you’re not using rock shrimp, you’ll need to cook the shrimp longer.) Sprinkle with the leftover lemon juice, a little flaky or coarse salt and good grind of black pepper.
Step 5: In shallow bowls or on dinner plates, portion out the risotto with the shrimp and beans. Finish with a scattering of basil and freshly grated Parmigiano.
Reprinted with permission from Cree LeFavour’s Fish (2013 Raincoast Books).
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