Tag: red pepper

Ingredients

• RISOTTO:
• 1/2 lb medium shrimp
• 2 tbsp butter
• 4 tbsp extra-virgin olive oil
• 2 cloves garlic, minced
• 4 parsley stems
• 2 tbsp parsley leaves, minced fine
• 6 cups of water
• juice of 1/2 of a lemon, plus 1 tsp lemon zest
• Pinch of saffron
• 1 cup canned San Marzano tomatoes, drained and pureed
• Red pepper flakes
• 1 tsp Creole seasoning (Tony Chacere's Creole Seasoning or Emeril's Essence is great)
• 1/2 cup onion, finely chopped
• 1 1/2 cup Italian short-grain rice (Arborio, Carnaroli or Vialone Nano)
• 1/2 cup white wine
• Steamed Mussels (see recipe following)
• MUSSELS:
• 2 tbsp extra-virgin olive oil
• 1 tbsp butter
• 2 cloves of garlic, minced
• ½ cup dry white wine
• 1 cup chicken stock
• lemon juice from 1 lemon
• Pinch of saffron threads
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Pinch of red pepper flakes (optional)
• 2 pounds fresh mussels

Instructions

1. PREPARE THE SHRIMP RISOTTO:
2. Shell and devein the shrimp (reserve the shells). Cut each shrimp into thirds. In a medium saucepan, melt the butter over medium-high heat. Add the shrimp and cook until pink 1 to 2 minutes. Transfer to a small bowl and reserve.
3. In a medium saute pan, heat 1 tablespoon of oil over medium heat. Add half of the garlic and the shrimp shells and saute until the garlic is fragrant and the shells turn pink, about 2 minutes. Add the parsley sprigs and saute until fragrant, about 1 minute. Add 6 cups of water, lemon juice and zest and the saffron; bring to a boil, reduce to heat and simmer 15 minutes.
4. Strain the broth and return it to the pan. Add the pureed tomatoes and season with red pepper flakes, Creole seasoning and bring to a boil. Reduce heat to low and simmer about 15 minutes. Strain and reserve over low heat.
5. In a large casserole or skillet, heat the remaining oil over medium heat. Add the onion and remaining garlic and cook until it begins to get golden, about 3 minutes. Add the rice and cook until it's slightly translucent.
6. Add the wine and cook until absorbed. Add a 4 ounce ladle of the shrimp stock and cook, stirring until the liquid is almost absorbed.
7. Continue adding broth and cooking until the rice is on the firm side of al dente, 25 to 30 minutes.
8. Add the shrimp and cook until heated through, 3 to 5 minutes. Shell the steamed mussels (see recipe following) and add to the risotto. Sprinkle with minced parsley and serve.
9. PREPARE THE MUSSELS:
10. In a large saucepan or pasta pot, heat the oil and butter over medium heat. Add the garlic and saute for about 2-3 minutes.
11. Add the wine, chicken stock and lemon juice, and season with saffron, salt and black pepper. Add the red pepper flakes to taste, depending on desired heat (if using). Add the mussels to the pot and cover with a lid; increase the heat to medium-high. Steam the mussels, until they open, about 10 minutes. Remove from heat and set aside.
12. Garnish with fresh chopped parsley and a squeeze of lemon. Remove mussels from the shell (or add them whole) to the shrimp risotto. You can also serve them in a big bowl in the wine sauce separately as an accompaniment to the risotto.
13. Serve the with some crusty garlic bread and a green salad, along with a glass of crisp white wine (Pinot Grigio or Sauvignon Blanc is great!)

Notes