September 20, 2007

Defying Logic


For illogical and unknown reasons, I sometimes let myself slip into a state of mind where I assume something will be hard to do before I even give it a try. I can almost convince myself not to do something because I’ll certainly fail. And if someone comes along who helps to make things easier, I don’t trust them. Why? I don’t know, I told you it didn’t make sense. If someone wants to make my life a little bit easier, that should be a good thing. But instead of embracing it, I fight it. I already had it in my head that things were going to be difficult and couldn’t possibly be made easier and that’s just the way it’s going to be. This problem extends to many areas of my life, the kitchen included. If I can convince myself to get over my uncertainty however, good things usually result. Like risotto. Before I had ever made risotto, I assumed it was hard. It seemed like something I could only ever order in a restaurant. I was mistaken. Risotto is infinitely adaptable and once you know how to make it, you’ll never need a recipe or measurements again. It’s a dish that I like making for other people because it’s not as common as something like pasta but it’s just as versatile. If your guest likes shrimp, then make them a shrimp risotto. If they don’t like shrimp, they’re foolish, but you can still make them happy with a risotto of their choice.


The Baker and the Curry Maker are hosting their first blogging event, which they’re calling the Risotto Relay. They’re Aussies and are generously offering up Tim Tams to the person who comes up with the best risotto, so I hope they like my Prawn and Pea offering… cause I like Tim Tams.


I suppose you want a recipe as well, of course I didn’t use one, but here’s what I did this time around: To start, I combined shrimp with a splash of white wine, some orange zest and a couple cloves of garlic, smashed. How much shrimp you ask? I was making it for two people so as much shrimp as the two of us wanted to eat. How much wine? Enough to coat the shrimp. How much orange zest? How orangey do you like your shrimp? I used the zest of one orange. Let sit for 20-30 minutes. Heat up some butter and oil and when it’s hot, throw in the shrimp and cook until pink 2-3 minutes. How much butter and oil? Meh, enough to coat the bottom of the pan. Remove the shrimp but keep any remaining butter/oil/sauce in the pan. Chop half a red onion, (more if you want) and toss it into the pan, cooking about 3 minutes until it starts to look translucent. Add in your Arborio rice and stir. How much rice? Once again, it depends how many people you’re cooking for, I used about a generous half cup. I think you get the picture, measurements really don’t matter. When the rice is completely coated and is starting to give off a nutty aroma, add white wine. Once that’s absorbed, add chicken stock, stir, stir, stir, add chicken stock, stir, stir, stir, add chicken stock… oh you know the routine. When the rice has absorbed all it’s going to absorb and is still slightly al dente, add in a generous helping of freshly grated parmesan cheese and stir some more. Then add peas and shrimp, some ground pepper if you’re feeling lucky and, wait for it… stir. Hey, guess what? You just made risotto! And it tastes really good so enjoy it.




Technorati Tags:

+

26 comments:

Meeta said...

I do not have Tim Tams for you but would you still share some of that risotto with me? Looks drool-worthy.

K & S said...

mmm, this sounds wonderful!

Peabody said...

Looks fantastic.

emiglia said...

looks awesome. and you're right about risotto... it's one of those secretly easy dishes you can serve to other people and make them think you slaved, while really you just stirred and watched something on tv from the other room.

OriginalJ said...

my favourite risotto is with butternut squash. rast the chunks of squahs in the oven and add at the end. delicious

Gattina said...

Gorgeous! Warm my storm and warm my soul!

jef said...

Interesting, I just made risotto the other night: Italian Sausage and roasted red pepper for me.

I'll have to come up with an interesting variety and enter another contest. I wouldn't mind finding out what Tim Tams taste like.

Lydia said...

Learning how to make risotto is so empowering -- you can instantly know how to make dozens and dozens of variations. I don't know why it's so intinidating -- really, it's pretty easy to make. The right rice, good cheese, butter.... and shrimp and peas is a lovely combination.

Kalyn said...

What a stunning dish!

Annie said...

Great recipe!

I want some :)

Jerry said...

I think you may have just convinced me to give risotto a try. You're directions fit with my cooking methods pretty well!

breadchick said...

Well, if you don't win the Tim Tams, I'll have to go get you some from the local importer shoppe and send them to you because I'm making this fabulous looking dish this weekend and I KNOW it will be good

Deborah said...

This looks delicious!

Lyra said...

I've been making risotto style things with quinoa and brown rice for a while and they are awesome. I need to post about my quinoa-shrimp "risotto", its delicious. Shrimp and risotto just seem to go together don't they? Or maybe its the parmesan cheese...

lynn said...

I like shrimp (no fool me), so I could be persuaded to try this if you promise, promise it's not difficult.

Mercedes said...

I agree- a lot of people are intimidated by risotto when it's so simple!
Risotto is actually my go-to quick meal, whenever I come home late and need something satisfying I stir up a pot and dinner is ready in 1/2 an hour.
I usually just throw in whatever is lurking in the fridge (butternut squash maybe, or leftover spinach) or pantry things like sundried tomatoes.

Mallow said...

I have yet to try risotto - you sure make it sound easy! And worthwhile - it looks delicious.

Mandy said...

Can I have some of the leftover? It looks so yummy.:D

The Baker & The Curry Maker said...

Thank you, looks divine, this is going to be hard!

Kate said...

hey even for me...always ordered in restaurant before until fine day i dared...haha it was so simple..i'm glad u tried it. iT LOOKS GR8

Valli said...

Shrimp risotto sounds like a wonderful entry into the challenge. Good luck! I do not know what Tim Tam's are but maybe I will come up with something anyway!!!

Rachael said...

I would do anything for Tim-Tams. Even make risotto...
:-)

Kelly-Jane said...

I'd love this, never met a homemade rissoto I didn't like! Looks great too.

Quellia said...

Okay so in my house that would be shrimp for me. :-) I like shrimp. And peas. And Risotto.
Can I come over for dinner next time?

Laura said...

I come as a grovelling non-shrimp eater but I could easily be swayed by this risotto.

zlamushka said...

I got here through Risotto relay round-up. Wonderful entry! Shrimps look so tasty....