Saturday, December 31, 2016

CHAMPAGNE RISOTTO WITH SHRIMP FOR NEW YEAR'S EVE ENJOY DAN:

      CHAMPAGNE RISOTTO WITH SHRIMP FOR NEW YEAR’S EVE by CHEF DAN:
Serves 2

INGREDIENTS:
3 cups vegetable broth
12 asparagus spears, cut on the bias into 1-inch lengths
2 bell peppers
3 tablespoon butter, divided
2 garlic cloves, smashed
1 shallot, finely chopped
3/4-cup Superfineo Arborio Rice
3/4-cup Champagne
1/4-cup finely grated Parmesan
1/2-tablespoon saffron
1/2-pound shrimp, peeled and deveined
1/4-teaspoon kosher salt
1/2-teaspoon Seasoned Pepper Medley

DIRECTIONS:
1.   Blacken bell peppers on a gas grill and heat until charred.
2.   Place in a paper bag until cool, when cool remove skin and slice into stripes.
3.   In a saucepan, bring the broth to a boil.
4.   Reduce heat to a simmer.
5.   Blanch the asparagus in the broth for 2 minutes.
6.   Remove asparagus with a slotted spoon.
7.   Set asparagus aside and keep broth to a low simmer.
8.   In another saucepan, melt 1 tablespoon butter when sizzling.
9.   Add garlic and shallots and sauté for 3 minutes.
10.                Add the Champagne and simmer until the liquid has almost evaporated, about 3 minutes.
11.                Add 1/2-cup of the simmering broth and stir until almost completely absorbed, about 2 minutes.
12.                Continue cooking the rice, adding broth 1/2-cup at a time, stirring constantly and allowing each additions of broth to absorb before adding the next, until rice is tender but still firm to the bit and mixture is creamy, about 25-30 minutes.
13.                Take of heat add 1 tablespoon butter, asparagus, bell pepper, cheese, and saffron, stir to incorporate.
14.                Season shrimp with salt and pepper to taste.
15.                In a skillet over add remaining butter over medium-high heat when sizzling.
16.                Add shrimp and sauté until just firm and bright pink, about 3-4 minutes.
17.                Serve over risotto mixture.

ENJOY DAN:                                             FRUGAL CHEF DAN!!

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