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 the 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.


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


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 the 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.



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.