Friday, September 25, 2015

144.8...Risotto with Saffron, Quattro Formaggi and Grilled Pesto Shrimp

I had the most amazing risotto in cooking class last week. I knew I had to make it immediately! The recipe from cooking class included pesto shrimp but since my husband doesn’t eat seafood, I served it with pesto chicken. Below is the recipe with the pesto shrimp.

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Risotto with Saffron, Quattro Formaggi and Grilled Pesto Shrimp (Serves 4 to 6)

Recipe from Phillis Carey

Ingredients:

Shrimp:

1/2 cup prepared pesto sauce, divided use

2 Tbsp. fresh lemon juice

1 clove garlic, minced

12 to 18 extra-large shrimp, cleaned with tails left on

Risotto:

2 Tbsp. olive oil

1/2 cup chopped onion

1 1/2 cups Arborio rice

1/2 cup dry white wine

5 cups chicken broth, simmering

Few threads of saffron

1/4 cup freshly grated Romano cheese

1/4 cup crumbled gorgonzola cheese

1/3 cup diced fontina cheese

1/3 cup diced provolone cheese

1/4 cup unsalted butter

2 Tbsp. chopped Italian parsley

Directions:

1. For the shrimp, combine 1/4 cup pesto with lemon juice and garlic. Toss in shrimp, cover and refrigerate for 1 hour. Remove shrimp and thread on bamboo skewers which have been soaked in cold water for 20 minutes. While risotto is cooking, grill shrimp, 3 to 4 minutes per side or until just cooked through. Remove from skewers and toss with remaining 1/4 cup pesto.

2. For risotto, heat olive oil in a Dutch oven over medium heat. Add the onions and cook, stirring often until tender, 5 minutes. Add the rice and gently cook, stirring constantly until it is opaque, 2 minutes. Add the white wine and stir until the wine is absorbed, lowering the heat as necessary.

3. Remove 1/2 cup hot broth and add the saffron; set aside to steep. Add 1 cup broth to the rice and stir constantly until most has been absorbed before adding the saffron broth. Stir until it is almost absorbed. Continue adding more broth, 1/2 cup at a time until rice is just cooked and creamy, about 20 minutes longer.

4. Remove risotto from heat and stir in the cheeses and butter. Season to taste with salt and pepper. Spoon into shallow bowls and top with shrimp and a sprinkle of parsley; serve immediately.

Printable Recipe

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I found another use for the Roasted Red Pepper Feta Dip. Last night I put the last of it on a salmon fillet and baked it at 350 degrees for 25 minutes. Insanely good.

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My favorite breakfast is still holding strong:

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I took the kids to school and had some time to kill before Zumba so I stopped at Starbucks. I decided to try the new Toasted Graham Latte.

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Delicious. It tastes like the holidays in a cup. I will say that it is a bit sweet for me so next time I’ll get it with an extra shot of espresso. 

Lunch was with some friends at Big Bang Sushi. Our standard Friday lunch. Miso soup:

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Chile Garlic Edamame:

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We shared tuna, yellowtail and salmon sushi:

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Plus the Marine Boy roll & Hot Night roll:

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 Now my Friday is complete.

My son has basketball practice tonight then we will grab some dinner and my weekend will begin! Happy Friday!

Have you ever made risotto? It’s quite an arm workout! Lol.

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