Fall says beets and we had a Roasted Beet Salad as a first course. We then made a wonderful Risotto with Shrimp and Red Peppers from TheBalthazar Cookbook by McNally, Nasr & Hanson. This year we have
re-discovered this wonderful short cookbook. It is excellent!
Risotto WITH SHRIMP AND RED PEPPERS
The Balthazar Cookbook
McNally, Nasr & Hanson
6 cups
Chicken Stock
6 roasted
red bell peppers, cut into 1/2-inch dice
30 medium
shrimp, peeled and deveined
1-1/2 teaspoons
salt
Freshly ground white pepper
4 tablespoons
olive oil
2 tablespoons
unsalted butter
½ yellow
onion, minced
1 garlic
clove, minced
2 cups
Arborio rice
½ cup
white wine
3 scallions,
cut into 1/4-inch rings on a bias
2 tablespoons
chopped fresh basil
½ cup
grated Parmesan
Although risotto can share a plate with such diverse
ingredients as shellfish, mushrooms, or butter and Parmesan, the method for
making this creamy dish remains steadfastly the same, regardless of what you
might add to it. Choose either Carnaroli or Arborio rice.
Serves 6
Bring 5 cups of the stock to a low simmer and keep
warm on the stove until needed.
Meanwhile, combine the roasted red peppers with the
remaining 1 cup of stock in a small saucepan and bring to a simmer. Cook for 10
minutes. Transfer to the bowl of a food processor and blend until smooth; some
very small pieces of pepper will remain.
Dry the shrimp with paper towels and season with 1/2
teaspoon of the salt and a few grindings of white pepper. Heat 2 tablespoons of
the olive oil in a large sauté pan over a high flame for 1 minute. Add half the
shrimp and cook for about 1-1/2 minutes per side, until they look like cooked
shrimp. Remove with tongs to a plate and than sauté the remaining shrimp in the
same oil. Set the cooked shrimp aside.
Melt the butter in a large Dutch oven along with the
remaining 2 tablespoons of olive oil over a medium-low flame. Add the onion,
garlic, and 1/2 teaspoon of the salt. Cook, stirring frequently, until the
onion is soft and translucent, about 2 minutes. Add the rice and stir for 2 minutes,
both to coat each grain and to toast gently. Add the wine and stir until it has
been absorbed, about 1 minute.
Begin adding the warm chicken stock, about 1/2 cup
at a time. Stir constantly with a wooden spoon and let each addition be
absorbed before adding the next. When the last 1/2 cup of stock has been
absorbed, add the sliced scallions. Then, in 3 increments, stir in the reserved
red-pepper puree, again letting each addition be absorbed before adding the
next. Taste the rice along the way, cooking it only until it's tender, not to
where it's mushy.
Stir in the reserved shrimp, the basil, Parmesan,
the remaining V2 teaspoon of salt, and white pepper to taste. Serve
immediately.
Partial Cooking Of Risotto
Risotto purists insist on the importance of the full
cooking process just before serving. While that is ideal, it's not practical
for the home cook who wants to spend time with guests, or for many restaurants
where 20 minutes of stirring one dish would bring the pumping rhythm of the
kitchen to a halt. To partially cook risotto, follow the recipe to the point
where the rice is a firm al dente, reserving 1/3 of the Chicken Stock (2 cups).
Spread the risotto on a sheet pan and refrigerate, covered with plastic wrap.
Just before serving, heat the reserved stock in a saucepan. Place the partially
cooked risotto in a pot over medium-low heat and resume adding the stock
according to the recipe completion.
Roasted Bell
Peppers
We roast peppers using two different methods: over a
flame and in the oven. Flame-roasting is convenient when roasting just a few
peppers, because it's as simple as setting the pepper over a burner and
allowing direct contact with the flame. While the whole pepper sits on the
flame, the skin turns black, blisters, and is then easily rubbed off by hand.
The pepper is then cored and sliced. Oven-roasting, however, produces a more
mellow flavor, with a softer, moist flesh, preferable in fresh salads or on
sandwiches. There's also the added benefit of being able to roast a whole pan's
worth at once. Choose whatever method is most appealing according to need and
convenience.
Makes
6 Peppers
Preheat the oven to 400°F. Line a baking sheet with
aluminum foil. Toss the peppers with the olive oil. Lay the peppers, skin side
up, on the lined baking sheet. Sprinkle with the salt. Bake for 30 to 45
minutes, until the skin blisters and blackens. Remove from the oven, put the
peppers in a bowl, and cover tightly with plastic wrap. The accumulation of
heat will cause the skins to bubble and separate from the flesh. When they're
cool enough to handle, the skins can be pulled off easily.
Use immediately or store in the refrigerator,
submerged in olive oil and covered.
Ingredients
6 bell
peppers, any color, cored and stemmed, cut into wide strips
½ Cup Olive Oil
2 teaspoons Salt
No comments:
Post a Comment