Chef Curtis Stone says making risotto with shrimp, arugula and lemon cream is really simple yet “absolutely stunning.”
The recipe, from his new cookbook Good Food, Good Life, also includes parsley, which Stone say “gives that delicious intense grassiness that I really like in a risotto.”
READ MORE: Chef Curtis Stone dishes on one-ingredient tasting menu, new cookbook
“Make sure you are using dry parsley leaves and cut through it with a sharp knife,” says Stone.
“You don’t want to chop it up too fine because the green, the chlorofyll in the parsley, will end up leaching out and give you a green risotto which isn’t what you want.”
While two cups of arugula might look like a lot when you add it, it wilts.
Stone finishes the dish with Parmesan.
“There’s a huge divide whether you should use cheese in a seafood-based risotto or not,” says Stone.
“Some people think absolutely not. The smell of cheese is not the smell you want when you’re thinking of fresh seafood. I bend that rule a little bit. I’m not going to lie. So an aged pecorino or a little Parmesan, I think, is absolutely fine. Don’t put too much. A little bit gives it a little nice saltiness.”
Take the dish straight to the table when it’s ready. “You don’t want it to sit around because shrimp will continue to cook and become a little dry.”
RISOTTO WITH SHRIMP, ARUGULA AND LEMON CREAM
If you’d like a veggie risotto, switch out the shrimp for a handful of spring peas and a bunch of chopped asparagus and replace the chicken broth with vegetable broth.
Prep Time: 10 minutes
Cook Time: 25 minutes (approx)
- 750 ml (3 cups) low-sodium chicken broth
- 750 ml (3 cups) water
- 30 ml (2 tbsp) olive oil
- 3 garlic cloves, finely chopped
- 1/2 medium onion, finely chopped (about 125 ml/1/2 cup)
- 425 ml (1 3/4 cups) arborio rice
- 125 ml (1/2 cup) dry white wine
- 500 g (1 lb) peeled and deveined large shrimp (16 to 20 per pound), cut into 1-cm (1/2-inch) pieces
- 30 ml (2 tbsp) unsalted butter (1/4 stick)
- 15 ml (1 tbsp) finely chopped fresh flat-leaf parsley
- 50 ml (1/4 cup) freshly grated Parmesan cheese
- 500 ml (2 cups) loosely packed arugula (preferably wild or baby)
- 30 ml (2 tbsp) fresh lemon juice
- Kosher salt
- 125 ml (1/2 cup) heavy cream
- 15 ml (1 tbsp) grated lemon zest
- Freshly ground black pepper
In a small heavy saucepan, bring chicken stock and water to a simmer over high heat. Turn off heat and cover to keep warm.
Meanwhile, heat a large deep heavy non-stick skillet over medium heat.
Add oil, then add garlic and cook for about 1 minute or until golden brown. Add onion and cook for about 2 minutes or until softened. Add rice and stir for about 1 minute or until it is well coated. Add wine and stir for about 1 minute or until most of the wine has evaporated.
Add 250 ml (1 cup) of the hot stock mixture to rice and cook, stirring almost constantly and keeping mixture at a steady simmer, until it is absorbed. Continue to add hot stock mixture, 250 ml (1 cup) at a time, stirring until each addition is almost completely absorbed before adding more, and cook for a total of about 18 minutes, or until rice is creamy but still al dente (you may not need all of the stock).
Add shrimp and cook, stirring, for about 3 minutes or until shrimp is just opaque throughout. Remove pan from heat and stir in butter, parsley and Parmesan. Stir in arugula and lemon juice and season to taste with salt.
In a medium bowl, whisk heavy cream with lemon zest just until thickened. Divide risotto among four wide serving bowls. Garnish each one with a dollop of cream and some pepper and serve immediately.
Makes 4 servings.
Source: “Good Food, Good Life: 130 Simple Recipes You’ll Love to Make and Eat” by Curtis Stone (Appetite by Random House, 2015).