Sushi Rice with Rosé & Sautéed Shrimp
Flavored with Thai Basil, Shiso, and Yuzu
Chiffonade of Shiso Garnish
Continue reading “Asian Risotto: Sushi Rice, Shrimp, Thai Basil, Shiso, Yuzu”
Asparagus Risotto with Gorgonzola
Recently I was the happy recipient of some beautiful bundles of thick and thin asparagus from my friends at Gourmet Trading Company.
Elegant asparagus’ peak season is Springtime. If you are in the depths of a really cold winter, maybe this post can lift your spirits? Spring is (almost) around the corner. Gourmet Trading Company imports and distributes top-quality fresh asparagus from the areas where it grows naturally in the Americas. This month asparagus is flourishing on their farms in Peru.
Trim thin stalks of asparagus, cut into 2 inch pieces and steam in salted boiling water until tender. Shock in an ice bath to stop the cooking.
When there are presents to wrap and cookies to bake it’s nice to have a meal that takes only a few minutes of active cooking time and the ingredients are already on hand in the pantry and the freezer.
Box. Bag. Can.
Box of Cheese Risotto – just add water, white wine, a tablespoon of butter
Bag of Frozen Shrimp – cleaned, uncooked, tail-on
Can of Corn – drained
Add water, wine, butter, and risotto mix to pot.
Bring to boil, lower heat, stir occasionally.
When the rice is almost cooked, pour in lots of frozen shrimp, right from the bag.
When the shrimp are pink and the risotto is al dente add corn and heat through. Season with salt and pepper. Garnish with scallions.
“The feast of the seven fishes is a tradition that Italians follow every Christmas Eve. La Vigilia or the vigil is kept with the custom of dining on 7 fish dishes as we await the birth of the savior at midnight,” writes Maryann. She and Joe are hosting this fabulous Seven Fishes Feast event. I thought they might enjoy a quick yet very tasty dish to add to their bountiful buffet, so I am sending this shrimp over their way, along with wishes for a dazzling Christmas!
A funny thing happens when one totes the camera around, ready to take a photograph of the next tasty morsel…the eye starts to notice other than food-related photo opportunities, a serendipity of a food blog indeed! I am grateful for the chance to capture some images of my surroundings and to be able to share a glimpse of the beauty of Southern California with you.
Sunset over the Port of Long Beach
at Bluff Park, Ocean Blvd. Long Beach, California
I’m making no apologies for this dish. It comes from a box.
Cooking time approximately 20 minutes.
Active cooking time approximately 60 seconds!
Take raw peeled deveined shrimp from the freezer and run under cold water.
Active time 15 seconds.
Meanwhile add the contents of a box of shiitake mushroom risotto to a pot along with water and cook according to package directions (I substituted one cup of beef broth for a portion of the water), a generous tablespoon of butter, and a splash of tamari.
The beef broth and the tamari enhance the umami flavors.
Active time 30 seconds.
Stir occasionally, 10 seconds (5 seconds X 2).
Add shrimp to the pot about 5 minutes before the risotto is done.
Active time 5 seconds.
If I had some snipped chives, I might have added those…hmmm, and maybe a drizzle of truffle oil, 10 more seconds 🙂
This is Safeway brand risotto. Flavored with onion, garlic, herbs, and spices.
From the box side panel, “With Safeway Select you’ll feel like a culinary genius.”
Your Culinary Genius, signing off…