“In France, cooking is a serious art form and a national sport.” ~ Julia Child
Good morning, dear friends. It has been a while since I have sent you a recipe. Therefore, I am taking care of that today. Last week I made Risotto with Peas and Shrimp, for dinner. And, hungry Mike snapped this photo before his plate was placed on the table. He thought it looked so delicious, he was going to post it on Facebook. So, please forgive the kitchen towel, he was interested in what was on the plate, not what the plate was on.
All this being said,when his photo went on Facebook, several readers asked for the recipe. Many folks shy away from making Risotto. It can be time-consuming, with recipes calling for ladle after ladle of hot broth being added and stirred into the risotto. But this recipe is different, it is made in the oven.
The risotto recipe is Ina Garten’s, and I have made it for several years. It is no-fail and delicious. The recipe for the shrimp is my creation and is a nice addition to the risotto.
Ina Garten’s Oven Risotto
- 1½ cups Arborio rice (no substitution)
- 5 cups simmering chicken broth ~ a 48 oz. box of chicken broth or homemade
- 1 cup freshly grated (no substitutions) Parmesan cheese
- 1/2 cup dry white wine
- 3 tablespoons unsalted butter, diced
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup frozen peas (yes, frozen)
Preheat the oven to 350 degrees.
Place the rice and 4 cups of the simmering chicken stock in a Dutch oven. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, (this is where it helps to have another person handy to stir) add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the frozen peas and stir until heated through. Serve hot. Should the rice become too thick and not creamy enough, add a little more broth. Also, should you have leftovers, reserve any remaining chicken broth to add to the risotto when re-heating.
“We may live without poetry, music and art; We may live without conscience, and live without heart; We may live without friends; we may live without books; But civilized man cannot live without cooks.” ~ Edward Bulwer-Lytton
Sandra’s Sauteed Lemon and Garlic Shrimp
1 pound of peeled and deveined large shrimp with tails on.
Juice of 2 lemons and zest of 1, plus 1 lemon for garnish
2-3 tsp. of garlic paste
1/4 cup fresh parsley chopped, reserve a bit for garnish
3 Tbls. olive oil
2 Tbls. butter
salt and pepper
Note: The lemon and parsley for garnish are optional, but add to the dish.
Directions: Once, your Risotto is in the oven, juice, and zest the lemons. Chop the parsley. About 15 minutes before the risotto is finished baking, start the shrimp. In a skillet, large enough to hold the shrimp so they can be easily turned, place olive oil and butter. Let this heat until it sizzles. Add, lemon juice, lemon zest and garlic paste. Stir well, then add shrimp, sprinkle lightly with salt and pepper. Cook for about 1-2 minutes on each side until shrimp is a pretty pink. Add parsley and stir.
Serve the risotto in your choice of bowl and top with the shrimp. Garnish with lemon wedges and parsley. If you choose you can add a bit of the lemon broth from the skillet to your dish. (Hubby likes this) This is perfect with a garden salad and a white or rosé wine.
FYI ~ Sams Club (in our area) is now carrying Whispering Angel rosé, a lovely wine.
“The secret of good cooking is, first, having a love of it.” ~ James Beard
So, if you are interested in making a special meal without a huge amount of work, I hope you will try these recipes. They are guaranteed to bring you rave reviews. Bon Appétit!
Image: M.S. Lambiotte