Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Tuesday, October 11, 2011

Shrimp, Mahi Mahi and Leeks Risotto

My parents were in town for the last 2 weeks and when my mom arrived she had a list of meals she wanted me to cook, and quite a few of them involved risotto rice, i guess something to do with the Italian blood running thru us.
It's fall and the weather is just perfect for a one pot meal like risotto.

Ingredients:
makes enough for 6-8 people

2 tablespoons olive oil 
1 small onion, chopped
2 cups of carnaroli or arborio rice
1 cup dry vermouth or dry white wine
6-8 cups of vegetable or seafood stock
2 lbs 26-30 shrimp, peeled, deveined and tails off
1 large Mahi Mahi fillet, sprinkled with salt and pepper + 1 tablespoon olive oil
1 cup thin sliced leeks, white and light green parts only + 1 tablespoon olive oil
1 lemon
1 cup cherry or grape tomatoes
1/4 cup basil, chopped
1/4 cup parsley, chopped
2 tablespoons butter
salt and pepper to taste

In a frying pan heat 1 tablespoon of olive oil. Add leeks and cook on low stirring often for about 15 minutes or until soft. Set aside.
In a large heavy bottomed pan heat oil and onions. Cook until onions are translucent, about 5 minutes. Add rice and cook for about 3-5 minutes. Add wine or vermouth and turn heat to low. cook until wine evaporates. For the next 40 minutes, stirring frequently, add the stock a ladle full at a time, waiting till it dries off until adding the next. When rice is cooked, but with a little bite to it, add the shrimp and juice of 1 lemon and stir in the hot rice. Remove from heat and cover the pan for about 5 minutes to cook shrimp.
While shrimp is cooking heat 1 tablespoon olive oil in a frying pan and fry the mahi mahi until completely cooked, about 3-5 minutes. Shred into small pieces.

Add fish, leeks, tomatoes and butter to risotto, stir it well. Add herbs and season to taste. Serve it hot.









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