Rock Shrimp and Wild Mushroom Risotto
Demonstrated by: Chef Mariano Lalica.
Meritage Restaurant at Restaurant Row on October 19, 2003.
Ingredients:
Water
Salt
3 cups arborio rice
2 tablespoons extra virgin olive oil
1 tablespoon chopped shallots
1 tablespoon chopped garlic
2 cups rock shrimp, shelled and cleaned
2 cups sliced assorted fresh mushrooms
1 1/2 cups diced asparagus
1 cup white wine
2 cups shrimp or chicken stock
1 cup heavy cream
1 cup shredded Parmesan cheese
2 tablespoons butter
Salt and pepper
Parsley for garnish
Deep-fried garlic chips for garnish, Optional
Directions:
- In a large saucepot, bring water and salt to a boil.
- Add rice and boil for 11 minutes; drain and cool.
- Heat a sauté pan with olive oil, add shallots and garlic; sauté for 30 seconds.
- Add rock shrimp and sauté for 2 minutes.
- Remove rock shrimp from pan, add mushrooms and asparagus; sauté for 1 minute.
- Add white wine and deglaze pan.
- Add shrimp stock, precooked rice, and heavy cream; simmer for about 5 minutes.
- Add Parmesan cheese, rock shrimp, and butter.
- Season with salt and pepper to taste.
- Before serving, garnish with parsley and garlic chips; serve immediately.
Makes 4 servings.
