My favorite way of blogging is to cook something, eat it, blog about it right afterwards, and then read your comments. That’s what I did today. From the kitchen to the blog in a couple of hours. Risottos always take a bit of time, but this one was straightforward enough to make on a weekday after work. From the ingredient shot to the plate in 40 minutes.
Usually when I make a shrimp risotto, I make a shrimp stock from the heads and shells of the shrimp and thus give the risotto a huge flavor of shrimp bisque. This version, another recipe from Biba Caggiano, is lighter with a ‘cream’ of shrimp that is made of shrimp, cream, and tomato. An interesting point about this risotto, which Biba got from Cannavota in Rome, is that a bit of parmigiano is added. Usually, cheese is not added to primi piatti with seafood, as the cheese would overpower the delicate flavor of the seafood. In this case it seems to work.
Compared to Biba’s recipe I made a few changes. I increased the amount of shrimp and served sautéed shrimp on top of the risotto. I also added just a touch of cayenne pepper to increase the flavor. It should be so little that you hardly notice it, but it does enhance it. And finally I used fish stock instead of chicken stock. I think it is more appropriate in a seafood risotto.
200 grams (7 oz) shrimp, shelled and deveined
130 grams (2/3 cup) risotto rice, such as carnaroli
600 ml (2 1/2 cups) fish stock
1/4 onion, minced
80 ml (1/3 cup) dry white wine
80 ml (1/3 cup) tomato puree (passata di pomodoro)
2 Tbsp heavy cream
salt and cayenne pepper, to taste
2 1/2 Tbsp butter
1 Tbsp basil chiffonade
freshly grated parmigiano
2 Tbsp olive oil
Kung Pao Chicken is a favorite Chinese restaurant dish that is relatively easy to make at home.