Rock Shrimp Risotto Recipe
fennel, orange, espresso breadcrumbs
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Ingredients
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Risotto Base
Rock Shrimp and Fennel
Espresso Breadcrumbs
Method
Prepare the Espresso Breadcrumbs
- 1
Make Espresso Breadcrumbs
In a bowl, combine breadcrumbs, espresso powder, and melted butter. Mix until the breadcrumbs are evenly coated. Spread the mixture on a baking sheet and toast in a preheated oven at 350°F (175°C) for about 10 minutes or until golden brown. Set aside.
Cook the Risotto
- 2
Sauté Shallots
In a large saucepan, heat olive oil and 1 tablespoon of butter over medium heat. Add the diced shallots and sauté until translucent, about 3-4 minutes.
- 3
Toast the Rice
Add the Arborio rice to the pan and stir for about 2 minutes until the rice is slightly translucent around the edges.
- 4
Add Wine
Pour in the dry white wine and stir until it is absorbed by the rice.
- 5
Cook with Broth
Begin adding the warm broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. Continue this process for about 18-20 minutes until the rice is al dente and creamy.
- 6
Finish with Parmesan
Once the risotto has reached the desired consistency, remove from heat and stir in the remaining butter and grated Parmesan cheese. Season with salt and pepper to taste.
Prepare Rock Shrimp and Fennel
- 7
Cook Shrimp and Fennel
In a separate skillet, heat a tablespoon of olive oil over medium-high heat. Add the minced garlic and sliced fennel, cooking for about 5 minutes until the fennel is tender. Add the rock shrimp, orange zest, and orange juice. Cook for another 3-4 minutes or until the shrimp are pink and cooked through. Season with salt and black pepper to taste.
Combine and Serve
- 8
Mix and Plate
Fold the shrimp and fennel mixture into the risotto. Serve immediately, garnished with espresso breadcrumbs on top.