Finally, a recipe I didn't lose time with by photographing ad nauseam.
(we'll pause here while you pick your jaws up off the ground)
This is however, not the first time you've heard the word "risotto" slip from my buttered, carbohydrate-laden mouth.
Bear with me.
You see, we have a program at work where the staff (read: the handful of us who get ourselves all in a tizzy over food and wine pairings) can bring in a recipe to go with our monthly featured wines and I finally got my bum in gear to write down a new one to go with one of our pinot blancs.
Now granted, I never make risotto from a recipe so this is my "best guess" write-up therefore numbers are approximate and there is room for improvement all over the place - so have fun with it!
Coconut Shrimp Risotto
Serves about 4
1 lb. cooked, frozen shrimp
3 tbsp. butter, divided
1/2 c onion, diced
4-6 clove garlic, minced
1 tbsp dried basil
1 1/2 c arborio rice
1 c 2010 Quail Run Pinot Blanc, though any crisp white wine would do (room temperature)
2 c chicken broth, divided
1 c light coconut milk
dash of cayenne pepper
salt & pepper to taste
(plus more of desired liquid if needed)
In a medium skillet, melt 1 tbsp. butter over medium heat. Add frozen shrimp, cover and cook until heated throughout, stirring occasionally. As needed, drain excess liquid from pan. When shrimp is almost "done" season with a bit of salt & pepper. Set shrimp aside and keep warm.
In a large pot melt 2 tbsp. butter over medium-high heat. Sauté onion until translucent. Add garlic, cook about 1 minute. Add rice and "toast" by stirring until rice is slightly translucent.
Add 1c chicken broth and stir constantly. When liquid is almost absorbed, add in 1c wine. Continue stirring until nearly absorbed. Repeat process with remaining cup of broth and coconut milk. Check rice for doneness (should be soft, but not gummy). If rice is not cooked through yet, add another half cup of any of the liquids, depending on your preference.
When rice is done the texture should be soft and creamy. Add in shrimp and dried basil. Stir until well-combined.
Season with salt & pepper to taste.
Serve with sauteed green beans & 2010 Quail Run Pinot Blanc