Monday, February 04, 2008

Monday Night Pantry Meal: Leek and Shitake Risotto with Tarragon and Tomato Shrimp Sautee with Ferrari Carano Fume Blanc

Okay, it's not completely from the pantry, but I had everything on hand. Keeping frozen shrimp is a great idea. They thaw easily and they're super versatile. Risotto can be doctored up in a million different ways. You just need arborio rice and some chicken stock. I have dehydrated shitake mushrooms and always have tomato and garlic. You just add other ingredients that you might have around that are relatively fresh. In this case, I had tarragon and leeks.

I made this up as I went along.

Leek and Shitake risotto

2 leek bulbs (white parts) chopped
1/2 cup shitake mushrooms, chopped
1 cup arborio rice
32 oz box of chicken stock (Kitchen Basics is good)
1/2 cup white wine (used Sauvignon Blanc that I was drinking)
pinch grey salt
pat butter
1 tbs olive oil

-heat oil, sautee/sweat the leeks. add the rice and stir to coat each grain with the oil and leeks til transluscent. add a quarter cup of stock at a time, continuously stirring until absorbed, then add more. add mushroom, wine, salt, and butter with the last quarter cup of stock. the grains should be fattened and somewhat soft (but not mushy) and the whole thing should be the consistency of somehwat runny oatmeal.

Tarragon and tomato shrimp sautee

1 cup shrimp
1 bulb garlic, minced
1 tbs fresh tarragon, chopped
1 tbs olive oil
pinch grey salt
couple grinds of fresh pepper
1 small tomato, chopped
1/4 cup dry white wine
pat butter

-toss first six ingredients in bowl until shrimp are coated. let sit for a second and attend to the risotto. heat pan on medium, throw in the shrimp, sautee til pinkish. add tomato and wine, then finish with pat of butter.

Served this with my fave, Ferrari Carano Fume Blanc (this is basically Sauv Blanc grapes). Pretty cool, quick Monday night meal!

1 comment:

Food Rockz Man said...

Sounds delicious . . . makes me sooooooo wish I wasn't allergic to shrimp!

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