Thursday, October 25, 2012

Ruby Risotto with Shrimp & Sun-Dried Tomatoes

This risotto is perfect for winter, when you might not have ready access to fresh herbs or good tomatoes. The deep ruby or burgundy color comes from red wine, which is more likely to be used in winter risottos than in summer risottos that typically call for white wine. Make sure to use a good-quality Parmigiano (parmesan) cheese, and not the stuff that comes from the green can.

Unlike traditional risotto recipes that demand nearly constant stirring and the slow addition of liquid, I used the short-cut of adding all the liquid at once. As a result, it took me well under an hour to make my Ruby Risotto with Shrimp & Sun-Dried Tomatoes, proving once again that it's possible to make great-tasting, wholesome, home-made dinners from scratch without slaving in the kitchen for hours.

2 cups water
1 cup chicken stock or fish/seafood stock
1 cup red wine (preferably Italian)
1 cup Carnaroli rice (or other risotto rice)
1/4 cup sun-dried tomato strips (not oil-packed)
1/2 tsp Kosher salt
1/4 tsp cracked black pepper
1/2 lb raw medium shrimp, peeled, deveined & tail removed
Frontier Tarragon Leaf Cut & Sifted CERTIFIED ORGANIC 0.42 oz. Bottle
1 Tbs olive oil OR bacon fat
1/4 cup finely chopped red onion
1 1/2 tsp minced garlic
1 1/2 tsp dried marjoram
1/4 tsp dried tarragon
1 cup shredded parmesan cheese

Bring the water, stock and wine to a boil in a deep, lidded saucepan. Add rice, sun-dried tomato, salt & pepper, stir, reduce heat to low and cover. Let simmer for 15 minutes to 20 minutes. 

While the rice is simmering, heat the oil or fat in a frying pan over medium-high heat and saute onion & garlic until translucent and softened. Reduce heat to medium, add shrimp, marjoram & tarragon and cook, stirring occasionally, until shrimp turns pink and is done. Remove from heat and set aside.

Uncover rice and check for doneness: If there's still liquid, bring back up to a simmer and cook until liquid is absorbed and rice is tender (I like it a little al dente), about 5 minutes, stirring regularly to prevent sticking. When rice is done, stir in the shrimp mixture and cheese. Taste for balance and season with additional salt & pepper if desired. Serve hot.  Makes 4 to 6 servings.

Zestfully yours,
Carolina Sauce Company

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