21.2.08

baked shrimp and sage risotto.

















As I've said before, this is really just a genius recipe, I can't think of anything more comforting I've eaten recently. We have Mara to thank for this. Well, and a name you don't hear much anymore: Martha Stewart.

I know it breaks some rules: seafood and cheese for one, Parmesan and olive oil for another, hell even sage and shrimp is pushing it. But trust in the Mooperbird.

ETA: As usual, better pictures of the same dish here.

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baked shrimp and sage risotto.

3 tbsp olive oil
3 shallots, or one small red onion, finely chopped
1 cup Arborio rice
pinch crumbled saffron threads
1/2 cup dry white wine
2 cups chicken or vegetable stock
4 fresh sage leaves, coarsely chopped, or 1 tbsp or so dried sage, maybe a little more
up to 1 tsp salt, depending on saltiness of your broth

16-20 medium shrimp, deveined and halved lengthwise
1-2 cloves garlic, minced or pressed
1 tsp freshly ground black pepper

up to 1 cup grated parmigiano-reggiano (can also use pecorino romano sometimes)
chopped Italian parsley, for garnish

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Heat oven to 190°C.

Put shrimp in a small bowl to marinate with the garlic, 1 tbsp of olive oil, and black pepper.

In a medium ovenproof saucepan, heat the rest of the olive oil over medium heat. Add shallots and cook, stirring until translucent, 2 to 3 minutes. Add rice, and stir until grains are shiny and well coated with oil, about 2 minutes more. Add saffron and wine, and continue cooking and stirring until liquid is absorbed, 3 to 5 minutes.

Add stock, sage, salt, and pepper. Cover saucepan; transfer to oven. Bake until almost all of the stock is absorbed, about 20 minutes. Remove pan from oven and stir shrimp into rice, replace back in oven for 6-8 minutes to cook shrimp. Your goal is to leave the shrimp in long enough to mellow the garlic but not overcook the shrimp. Also check the salt level here: if you're not pushing the too-salty boundary, it's possible to stir some of the grated cheese into the rice at this point, that's what Mara does.

After 6-8 minutes, remove from oven, check salt level again and adjust if necessary. Serve immediately, topped with grated cheese and parsley.

Serves 4, or sometimes less.

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2 comments:

Klary Koopmans said...

It looks great but 30-40 grinds of pepper does sound like a LOT?

MEM said...

Yeah, I have an arthritic wrist, so maybe my grinds are wimpy. I'll switch to a more exact quantity.