SHRIMP AND PEA RISOTTO WITH BASIL AND MINT
Adam
The basil and mint give this risotto a light, herbal flavor. Goes well with lamb, or it’s just fine by itself.
ingredients
- 5 C fish or veggie stock + a little extra
- 1 T olive oil
- 3 shallots or 2 med onions, finely chopped
- 2 cloves garlic, minced
- 1/2 head of celery, finelly chopped
- 14 oz Arborio or other risotto rice
- 2 wineglasses dry white vermouth or dry white wine
- salt and pepper
- 6 T butter
- 3 good handfuls of fresh peas, shelled
- 1 lb raw shrimp, uncooked, shelled
- 1 handful fresh basil, chopped
- 1/2 handful fresh mint, chopped
- juice of 1 lemon
- good extra virgin olive oil
directions
- 1
Fry half the peas in 1 T butter with a little stock until tender. Mash. Set aside.
- 2
Heat the stock. In a separate pan, heat olive oil and add shallots/onions, garlic and celery. Fry slowly for 4 minutes. When veggies are soft, add rice and turn up the heat.
- 3
Stir the rice for a minute until it begins to look translucent. Add vermouth/wine and keep stirring. Once the booze has cooked into the rice and the alcohol has evaporated, add a ladle of hot stock and a pinch of salt. Turn heat down to highish simmer so the rice doesn’t cook too quickly on the outside. Keep adding ladlefuls of stock, stirring and almost massaging the creamy starch from 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. Check seasoning.
- 4
Stir in pea mash, peas and shrimp. Simmer for 2 minutes.
- 5
Remove from heat. Add 5 T butter and stir gently.
- 6
Cover and let sit for 2-3 minutes. Stir in basil, mint and lemon juice. Drizzle with really good EVOO. Serve.
Source: Adam
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