Irish Risotto

In the kitchen, the leftover, not necessity, is the mother of invention. Last night while casting about for dinner ingredients I came up with: four mushrooms a bit past their prime, one frozen flounder filet, and a half dozen frozen shrimp. For reasons I cannot begin to explain risotto came to mind. What turned out was a thick creamy porridge-like dish reminiscent of a rich chowder, hence the whimsical name. Note that bay scallops would be a great substitute for, or addition to, the shrimp. You could, of course, eschew the bacon if you prefer a meat-free meal.

Accompanied by a green salad this recipe serves two generously.

Ingredients

 

Mushrooms (4 smallish) , sliced

60 grams

2 ounces

Shrimp or bay scallops

170 grams

6 ounces

White fish filet in small pieces

85 grams

3 ounces

Olive oil

As needed

As needed

Bacon, one rasher, chopped

30 grams

1 ounce

Onion, one medium, diced

140 grams

5 ounces

Arborio rice

240 grams

8 ounces (1 cup)

Dry white wine or vermouth

60 milliliters

¼ cup

Shellfish or fish stock

750 milliliters

3 cups

Heavy cream (36%)

30 milliliters

2 Tablespoons

Salt and pepper

To taste

To taste

Method

Bring the stock to a simmer and keep warm.

Film the bottom of a saucepan with olive oil and sauté the mushrooms over medium heat until they become fragrant and release their liquid. Set aside. If needed, add a bit more oil to the pan and sauté the shrimp until just done, about 2 minutes. Set aside with mushrooms. Do the same with the fish.

In the same pan cook the bacon, stirring often, until it is almost crispy. Add the onion and sauté until translucent but not browned. Add the rice and fry, stirring constantly until chalky, about 2 or 3 minutes. Stir in the wine or vermouth and allow to mostly evaporate.

Begin adding the stock 60 milliliters (2 ounces) at a time stirring after each addition until it is nearly absorbed. Continue until the rice is creamy and just al dente. Stir in the cream then fold in the mushrooms and seafood. Season to taste with salt and pepper. Serve immediately.

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One response to “Irish Risotto

  1. SharonGoldstein February 17, 2013 at 12:12

    Leftovers are the mother of invention. I love it. And if this isn’t the perfect cold-weather recipe (I’m from Los Angeles, so I don’t recognize winter) I don’t know what is.

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