All crafts require the proper tools, so each month, Joelen will select a kitchen tool and to participate, you make a recipe that requires that tool and then blog about it.
Not being a fan of corned beef and cabbage, I made a delicious spring-green risotto for St. Patrick’s Day this year. One of the ingredients is Parmesan cheese, so I used my (fairly) new box grater to grate the cheese for the risotto.
I used to have a triangular grater, but it was awkward to use and had little feet on it – I’d lost one of them, so it didn’t balance properly and was a pain to use. So with the kitchen renovation, I bought a new one (along with other new stuff – new kitchen, new stuff 😉 ).
The new grater has a bottom piece to hold the ingredient you’re grating, and measurements on the side, so you can see how much you have. Pretty cool 🙂
And here’s the recipe for the risotto, adapted from Dan’s Ultimate Shrimp Risotto. This is the best risotto recipe I’ve found, and it can be customized for whatever ingredients you would like to include.
Risotto with Spring Vegetables
5 cups chicken broth
3/4 cup dry white wine, divided
6 tablespoons butter
1 to 2 tablespoons minced garlic
1/4 dried crushed red pepper
1 bay leaf
1 teaspoon fresh tarragon
3/4 pound uncooked medium shrimp, peeled & deveined
1/2 cup finely chopped onion
1 1/2 cups Arborio (risotto) rice
1 1/2 cups steamed spring vegetables such as asparagus tips, peas, green beans
3 tablespoons chopped fresh parsley
1/4 cup cream
1/2 cup grated Parmesan cheese
Bring broth and 1/4 cup wine to a simmer and hold over low heat.
Melt 2 tablespoons butter in a skillet over medium heat. Add crushed red pepper and sauté for 30 seconds, then add shrimp. Sauté until shrimp begin to turn pink, about 2 minutes. Add remaining 1/2 cup wine. Simmer until shrimp are just cooked through, about 2 minutes. Do not overcook shrimp or they become tough. Drain shrimp, reserving cooking liquid.
Melt remaining 4 tablespoons butter in heavy large saucepan or skillet over medium heat. Add onion and garlic; sauté until onion is pale golden, about 4 minutes. Add rice and stir to coat, about 2 minutes. Add 1-2 cups broth mixture. Simmer until liquid is absorbed, stirring often. Continue adding broth mixture 1/2 cup at a time, stirring often and simmering until liquid is absorbed before adding more, about 20 minutes total. Don’t “drown” risotto.
Add vegetables and cream to risotto.
Cook until rice is just tender and creamy, about 5 minutes longer. Add a final shot of white wine. Stir in reserved shrimp cooking liquid. Add shrimp. Add Parmesan. Remove from heat.
Stir in 2 tablespoons parsley into risotto. Season with salt and pepper. Transfer to plates. Sprinkle with remaining tablespoon parsley.