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Menu Plan for Winter II: Week 13, Day 1
Seafood Risotto
Cauliflower Dijon
Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
You can use any combination of seafood or fish in the risotto, or all of your favorite. Get some good bread to serve with the Risotto.
Risotto with Shrimp, Scallops and Mushrooms
Total time: 30 minutes
Sometimes risotto uses up leftovers; sometimes it's for special occasions, like this one. The occasion? It's the end of the week. I like to use half scallops and half shrimp, but all of either would be equally good. Risottos are meant to be creamy, not stiff. The risottos that we have eaten in northern Italy have all been served in soup plates (flattish bowls) and eaten with a spoon - not a fork.
Ingredients:
- 2/3 cup ( 4.2oz, 125gr) Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
- 1/3 cup (3oz, 90ml) dry, white wine
- 2 1/4 cups (18oz, 540ml) fish, seafood or chicken stock
- 1/2 onion other half for the condimenti
- 1 tbs butter
- 3/4 cup (3oz, 90gr) Parmesan cheese - freshly grated
- Condimenti
- 4oz (120gr) cleaned shrimp
- 4oz (120gr) scallops
- 4oz (120gr) mushrooms
- 1/2 onion
- 1 clove garlic
- 1 tbs olive oil
- 1/4 cup (2oz, 120ml) Greek yogurt, cream, or creme fraiche
- 1 tbs dried parsley
Instructions:
- Heat stock and keep hot over low heat.
- Finely chop onion.
- In medium saucepan heat butter over medium-high heat.
- Add onion and sauté until transparent, then add rice and sauté stirring, for 2 - 3 minutes until rice has white center.
- Add white wine and stir.
- Start condimenti.
- When wine is almost absorbed add a 1/3 cup of stock, stir. (No need to stir constantly but do stir from time to time.)
- When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.
- Before the last 1/3 cup taste a few kernels of rice. They should be just 'al dente' - slightly resistant to the tooth but fully cooked. If more stock is needed add it, a few tbs at a time, and waiting until almost completely absorbed.
- At this point risotto will be thick but not stiff - there will still be visible liquid and it will not hold it's shape on a plate. Add the Parmesan and the condimenti, stir well, pour into a bowl or risotto platter and serve immediately. It will continue to absorb liquid and the leftovers (if any) will be quite stiff.
- Condimenti
- Chop onion and mince garlic.
- Trim and slice the mushrooms.
- Clean shrimp if necessary.
- While risotto is cooking, heat oil in medium skillet.
- Add onions, garlic and mushrooms, sauté until starting to brown, about 10 minutes.
- Add shrimp and scallops, sauté until cooked, another 5 minutes. Both shrimp and scallops will turn opaque when done.
- Turn off heat, stir in yogurt and parsley, cover and keep warm until needed for risotto.
Cauliflower Dijon
Total time: 30 minutes
A light coating of bread crumbs, herbs and mustard flavors this cauliflower. For a sharper flavor use hot mustard.
Ingredients:
- 1/3 head cauliflower- enough for 2 persons
- 1 tbs olive oil
- 1 clove garlic
- 1 tsp dried basil
- 1 tbs whole grain mustard or Dijon-style mustard
- 1 tbs bread crumbs
Instructions:
- Cut cauliflower into pieces, put into a steamer and steam over water for 15 - 20 minutes until fork-tender.
- Remove and drain water from pan.
- In same pan heat oil.
- Mince garlic.
- Add garlic and basil, sauté lightly.
- Add mustard and heat through.
- Add breadcrumbs and stir well.
- Add cauliflower and stir well to distribute crumb mixture. Serve.
Cooking Schedule: 35 minutes |
Add stock to risotto, stir |
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