Okay, listen up, folks. If you like risotto, this one’s a winner. It’s going onto my “favorites” list, if that gives you a clue as to how delicious it is! It’s the lime juice and lemon juice that “make” this, in my opinion.
We had invited friends over for dinner a week or so ago, so I decided to fix this new recipe I’d acquired at a cooking class recently. I took photos of it at the time, intending to share it here, but then accidentally deleted all the photos. Duh! So I just had to make it sooner rather than later, that’s all.
Avocado Tip:
Did you know that if you rinse cut avocado pieces or slices in tap water it will sit, unaided, for several hours without turning brown? True. Very useful in this recipe.
This recipe does take a bit of prep, but once you have everything ready to go, it’s easy enough to start the risotto itself. You can do all that prep a few hours ahead. I made the marinade but didn’t put the shrimp in it until it was near to dinnertime. I’d prepped all the salsa mixture and I cut up the avocado too. One of the quick tricks Phillis Carey shared with us was about rinsing avocado in water. I guess I’d not heard that one before – if you rinse avocado in cold water, it will sit for a few hours without turning brown. Very simple, eh?
The risotto on its own, without the salsa part is fairly bland. But you add in the tomatoes, green onions, avocado pieces AND the lime juice (a must) it transforms this rice dish to spectacular. The Parmigiano doesn’t hurt, either. The raw shrimp slumber in a citrus marinade for about an hour, then are briefly grilled (you could do this on a stovetop grill too – or even do it in a frying pan if that’s easier). The risotto is like lots of other recipes – uses chicken broth, stirred a lot, then at the very end, when the Arborio rice is almost done (al dente is how you want it – with just a little bit of bite) you add in the colorful stuff – the tomatoes, avocado (and I added in some corn cut off the cob because I had some and remembered how good another of Phillis’ recipes was that included corn in a risotto). I added just a little more lime juice because I loved the tartness of it – be careful and don’t use too much.
Once it’s ready, have everything in place to portion out, garnish and serve before it gets cold. You’ll hear raves at the table, I promise. Even my DH commented to me the next morning how delicious this was. Phillis also said the recipe works equally well with salmon, halibut or sea bass instead of shrimp. I loved the shrimp, though.
Our friends brought a very simple baby arugula salad with a sweet lemon juice dressing that was a perfect foil to the risotto. And just because it was so good, I’m also showing you a photo of the dessert I made – it’s already on my blog – a very special dessert since plums are in season these days. This dessert, Purple Plum Torte, is on my favorites list too – an all-time, highly-requested recipe from the New York Times. If you haven’t made this dessert yet after reading my blog about it, you’re missing a great addition to any menu. I served it with almond-flavored whipped cream.
What I liked: the piquant taste in the risotto (from the lemon and lime juices, I’d guess). I love everything in it and about it.
What I didn’t like: gracious . . . nothing at all. So worth making.
MasterCook 5+ import file – right click to save file, run MC, then File|Import
Risotto with Avocado Tomato Salsa and Citrus Grilled Shrimp
Recipe By: Phillis Carey, cooking class, 5/2012
Serving Size: 4-5
SHRIMP:
1 pound large shrimp — cleaned, raw, tails left on (optional: salmon, halibut or sea bass)
1/4 cup olive oil
2 cloves garlic — minced
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1 teaspoon lime zest
1 tablespoon cilantro — minced
AVOCADO SALSA:
1 1/2 whole avocados
1 1/2 tablespoons fresh lime juice — or more to taste
3 small plum tomatoes — seeded, diced
2 whole green onions — finely chopped
RISOTTO:
5 cups chicken broth
2 tablespoons olive oil
1 cup onion — finely chopped
1 1/2 cups Arborio rice
1/2 cup dry white wine — [I use vermouth]
2/3 cup Parmigiano-Reggiano cheese — finely grated
1 whole avocado — sliced, then rinsed in cold water
2 tablespoons cilantro — minced
4 sprigs cilantro — for garnish
1 cup fresh corn — [optional, my addition]
Salt and white pepper to taste
4 tablespoons Parmigiano-Reggiano cheese — grated, for garnish
1. SHRIMP: In a plastic zip-loc bag combine the shrimp and marinade. Cover and refrigerate for 30-60 minutes (no longer or the shrimp will begin to “cook” in the acid from the citrus). Soak bamboo skewers in water for at least 30 minutes. Remove shrimp from marinade and thread onto bamboo skewers (use flat ones if you have them, otherwise use two skewers to thread 4 shrimp each). Once you are cooking the risotto, grill the shrimp at the last minute, at medium heat (350) for a total of about 3-4 minutes per side. Don’t over cook them!
2. SALSA: Toss avocado with lime juice in a small bowl. Add tomatoes and green onions. Season to taste with salt and pepper.
3. RISOTTO: Place broth in a saucepan and bring to a simmer, keeping it hot while the rice cooks. In a large skillet (use wider rather than taller) heat oil over medium heat. Add onion and cook until tender, about 3 minutes. Do not brown. Add the rice and stir to coat rice evenly with the oil and onions. Cook, stirring often, for about 2-3 minutes. Add the white wine and cook, stirring constantly, until absorbed.
4. Continue adding hot broth, one cup at a time, stirring constantly between additions, and only add more broth when rice begins to dry. Continue adding broth and stirring until rice reaches an “al dente” state (still a litle bit of bite to each rice kernel). Gently fold in the Parmigiano-Reggiano cheese, avocado, salsa and cilantro. Add corn (if using) and stir just to warm all the ingredients through. Add more lime juice if you like that flavor – taste it first.
5. SERVE: Spoon generous cups of risotto into bowls and top with a slice or two of avocado, cilantro sprigs, additional cheese. Nestle the shrimp (tails standing up) into each bowl.
Per Serving: 787 Calories; 40g Fat (45.6% calories from fat); 38g Protein; 68g Carbohydrate; 5g Dietary Fiber; 150mg Cholesterol; 1208mg Sodium.
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