1 cup Risotto
6 cups chicken broth
1/2 cup dry white wine
1/4 cup half and half or cream
1/2 cup finely grated parmesan
1 cup frozen peas, thawed
1 cup prawns or small shrimp, thawed if previously frozen
1 cup wild mushrooms, roughly chopped (I used oysters.)
1 Tbsp. Butter
1 cup dried seaweed (I used a seafood mix that I found in my local health food store.)
1/2 tsp. Salt
1/4 tsp. Freshly ground black pepper
Chives for garnish
In a large saucepan heat chicken stock to a boil then reduce to simmer. In a separate medium size saucepan melt butter. Add risotto and stir to thoroughly coat the rice. Keep heat on lowest simmer. Add salt/pepper. Add mushrooms and stir to coat them with butter, as well. Add chicken stock to rice one ladle at a time stirring rice constantly until all liquid is absorbed before adding additional stock. About 3 ladles into this process add 1/2 cup white wine. Stir until wine is absorbed. Continue adding stock one ladle at a time for 15 minutes until rice just begins to soften. You may not need all 6 cups of stock. Add prawns, peas and seaweed and continue stirring, adding stock as necessary for another 5-10 minutes until desired risotto consistency is reached. Finish by adding 1/4 cup grated parmesan and 1/4 cup half and half or cream. Continuing stirring for 2 more minutes. Serve garnished with chives. I also added a chive blossom for color.
This is the wine I used in the Risotto. Porcupine Ridge is a bright, citrusy Sauvignon Blanc from South Africa. The cook enjoyed a glass, too!
There is nothing tricky about making Risotto. Just remember to keep stirring and also to keep the chicken stock simmering the whole time.
THAT'S ALL FOR TODAY
FROM THE BLUSTERY IRISH COAST!
OLD FASHIONED BANANA NUT BREAD