RISOTTO WITH LORI'S PESTO WITH SHRIMP ENJOY DAN:

             RISOTTO WITH LORI’S PESTO WITH SHRIMP by CHEF DAN:

Serves 4

 

INGREDIENTS:

1/4-cup Lori’s pesto (recipe to follow)

5 cups chicken broth

1-ounce Shitake dried black mushrooms

3 tablespoon butter

1 onion, chopped

2 garlic cloves, minced

10 crimini mushrooms, finely chopped

1-1/2- Royal Italian Superfine Arborio

2/3-cup white wine (Pinot Grigio)

2/3-cup Parm-Regiano cheese, finely grated

Sea salt and freshly ground black pepper to taste

1/2-pound shrimp. Peeled and deveined

 

DIRECTIONS:

1. Bring broth to a simmer and add Shitake dried black mushrooms.
2. Cover, remove from heat and set aside until mushrooms tender about 12 minutes.
3. Using a slotted spoon, remove mushrooms, cool and chop.
4. Heat  the broth over low heat and simmer until needed.
5. Melt butter in a Dutch oven over medium-heat when sizzling.
6. Add onions and sauté for 5 minutes.
7. Add garlic and sauté 1 minute.
8. Add crimini, and Shitake mushrooms and sauté for about 8 minutes.
9. Stir in the Arborio and coat with mushroom mixture.
10.  Add wine, cook, stirring often, until liquid is absorbed.
11.  Add simmering hot broth to rice 1/2-cup at a time, stirring and allowing rice to absorb stock before each addition of broth.
12. Repeat until all broth is gone and rice al dente, about 20-25 minutes, reserving 1/4-cup.
13. Stir in Parm-Regiano cheese and season with salt and pepper.
14.  Stir in shrimp, cook to heat through about 1 minute.
15. Remove from heat and stir in Lori’s pesto with 1/4-cup reserved broth.
    LORIE’S PESTO:
    1/2-cup pine nuts
    4 cup packed fresh basil
    1/2-teaspoon salt
    2/3-cup olive oil
    8 garlic cloves
    1/2-cup Parmesan cheese
     
    DIRECTIONS:

1. In a blender pulse the first 3 ingredients together.
2. While pulsing ads, oil in a slow steady stream.
3. Remove from blender and stir in Parmesan cheese.
   ENJOY DAN:                                                              BON-APPETITE!!