I received my new Fine Cooking Magazine the other day in the mail…funny because I was just about to not renew my subscription! And there it was ~ such a great idea, a step by step guide to creating stews (I normally hate), your way! Peter, […]
Tag: chicken broth
I was in charge of making the stuffing for this year’s Thanksgiving. We all love chorizo stuffing with corn bread but, sometimes the corn bread can get a bit dry. So…I looked in my cookbooks, online, and finally came up with a stuffing that was […]
This is a great basic recipe for making risotto from Jamie Oliver. I added the shrimp and made a shrimp stock but, you certainly could use chicken broth!
Heat the shrimp stock. In a separate pan, heat the olive oil and butter, add the onions, garlic and celery, and fry very slowly for about 15 minutes without coloring. When the vegetables have softened, add the rice (from Jamie Oliver’s Book) and turn up the heat.
The rice will now begin to lightly fry, so keep stirring it. After a minute it will look slightly translucent. Add the vermouth or wine and keep stirring — it will smell fantastic. Any harsh alcohol flavors will evaporate and leave the rice with a tasty essence.
Once the vermouth or wine has cooked into the rice; add your first ladle of hot stock and a good pinch of salt. Turn down the heat to a simmer so the rice doesn’t cook too quickly on the outside. Keep adding ladlefuls of stock, stirring and almost massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Taste the rice— is it cooked? Carry on adding stock until the rice is soft but with a slight bite. Don’t forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.
Remove from the heat and add the butter and Parmesan. Stir well. Place a lid on the pan and allow to sit for 2 minutes. This is the most important part of making the perfect risotto, as this is when it becomes outrageously creamy and oozy like it should be (look below at the shrimp, this is when you add this.) Eat it as soon as possible, while the risotto retains its beautiful texture.
• approx 1.1 litres/2 pints stock (chicken, fish or vegetable as appropriate)
• 1 knob of butter
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves of garlic, finely chopped
• ½ a head of celery, finely chopped
• 400g/14oz risotto rice
• 2 wine glasses of dry white vermouth (dry Martini or Noilly Prat) or dry white wine
• sea salt and freshly ground black pepper
• 70g/2½oz butter
• 115g/4oz freshly grated Parmesan cheese
Melt 2 tablespoons butter in a large sauté pan over medium-hi heat. Add 1 teaspoon of minced garlic; 1 teaspoon crushed red pepper and, then the shrimp. Sauté until shrimp begins to turn pink, about 2 minutes. Add 1/2 cup white wine (or whatever alcohol you used for your risotto.) Simmer until shrimp are just cooked through, about 2 minutes. Drain shrimp, reserving cooking liquid.
Stir in reserved shrimp cooking liquid into the rice mixture. Cook until rice is just tender and mixture is creamy, about 5 minutes longer. Remove from heat. Season the risotto to taste with salt and pepper. Transfer to bowls.
Peter’s Wine Pick: A fruity, spicy Sauvignon Blanc