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Saffron and Ginger, Shrimp Risotto
Pre-prep. Instructions:
Shrimp stock
Equipment needed:
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Ingredients:
←for this recipe
Flambé?
Directions:
1. In a heavy sauce pan, sauté the onion, carrots, celery and shallots in 4 tbsp. of olive oil. Add the rice and cook stirring constantly for 1 to 2 minutes. 2. Add the wine and stir till the wine is absorbed. Add the saffron and 1 cup of stock or water simmer stirring constantly. 3. Gradually add more stock or water stirring constantly. 4. When the rice is almost done, about 12-15 minutes. Heat the remaining olive oil in a pan. Sauté garlic and ginger till lightly browned, add the shrimp and cook till opaque. Flambé with the brandy, add some stock to the pan and deglaze. Add the shrimp to the rice and mix well. Cook till the rice is finished adding more stock as needed. 5. Off of the heat, add the butter and tarragon, season to taste. Serve.
This recipe furnished by the Chef Ben Web Site
written by Benjamin M. Goldberg
www.chefben.com