Wild Mushroom and Shrimp Risotto with Beet and Goat Cheese Salad

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001 006RISOTTO>>

Peel and devein 1 lb large shrimp. Season with s+p.  Set aside for now. Heat 8 cups of chicken stock in large saucepan. In large deep skillet, heat 2 TBS olive oil over medium heat, add 2 garlic cloves and 1 diced onion and saute til soft about 4 minutes. Add 1 pound sliced wild mushrooms. I used half baby bellas and half shitakes. All stems removed.  Cook about 10 minutes, all the moisture from the shrooms should have evaporated. Add 2 cups Arborio rice and season with s+p. Stir about 2 minutes. Add in 1/2 cup Pinot Grigio or other dry white wine. Stir and let the alcohol cook out about  a minute. Now comes the tedious part. Make sure you have your glass of wine nearby! Pour in 1 cup of the heated stock  and stir with a wooden spoon constantly until the rice has soaked up all the broth. Continue this, one cup of stock at a time, until the rice is done and there is a creamy consistency to it. Just be sure that all the broth has absorbed before adding more. Taste test after 5 or 6 cups for doneness of the rice.  Multitasking- in a separate pan, cook the shrimp in a little olive oil. When done, add  a cup of shredded parmesan cheese and 2 TBS of butter and gently stir. Sprinkle with chopped parsley. Serve the shrimp over the risotto.

EXTRA CREDIT:

If you find that you have leftover risotto, it doesn’t reheat well. The best solution to this problem is risotto cakes.  Once the rice has cooled or has been in the fridge for a day or two, scoop some in your hand and form a patty. I stuffed a bit of goat cheese in the middle also. Put some Panko crumbs in a dish and coat the outside of the cakes in it. Sear in a pan with a little butter and olive oil until the cakes are golden brown and crusty on the outside. What you will have is a creamy delicious inside and a crispy crunchy outside. The perfect side dish or lunch.

BEET SALAD>>

Trim the tops of a bunch of beets (about 3 beets) and place them in a pot, cover in water. Boil until the beets are fork tender about 25 minutes. Drain and let cool. The skin will peel right off by hand. Slice into bite size wedges. Add the beets to a mixture of 2 TBS red wine vinegar and 1/3 cup ev olive oil. Season with s+p.  The beets should marinade for atleast a half hour. Get salad bowl. Place a few handfuls of arugula in bowl, add beets and marinade, toss. Sprinkle with a handful of chopped walnuts and about 2 ounces of crumbled goat cheese. Devour.

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