Broccolini Risotto w/ Seared Gulf Shrimp | Recipeish | Gustus Vitae
Risotto is usually something we order at restaurants, not make a home, but using a pressure cooker makes creating this delicious Italian classic a breeze. No constant stirring, no minute additions of broth, no worrying about over-cooking and making glue: 8 minutes of sealed cook time is all you need for perfect risotto, every time. We plated with some some seared broccolini to get our greens in and some scorched jumbo shrimp - yep, we'll be making this one again.
- Yield: Serves 4
- Time: About 1 hour
- Storage Notes: Will keep for 2 days in the fridge
- Difficulty: Easy
Ingredients
- 2LB large shrimp, wild caught if you can get them
- 1 Yellow onion
- 10 cloves garlic
- 2 Tbs All Season Truffle Rub
- 2 Tbs Extra Fancy Veggie Seasoning
- 3 Tbs Herbed Truffle Seasoning
- 2 Tbs Crushed Red Pepper Flakes
- 2 sticks unsalted butter
- 4 Tbs extra virgin olive oil
- 1 medium bunch broccolini (about a Cup and a half)
- 1 Cup thinly sliced Parmesan cheese
- 1 1/2 Cups arborio rice
- 3/4ths Cup low sodium chicken stock or broth
- 1 1/2 Cups dry white wine
Directions
- Remove shells from shrimp, devein, rinse, and pat dry. In a bowl, combine with All Season Truffle Rub, Extra Fancy Veggie Seasoning, and 2 Tbs extra virgin olive oil. Mix well to thoroughly coat, then cover and marinate in the fridge while you start bringing everything else together.
- Finely mince garlic and onion, combine in a bowl, and reserve.
- Rinse broccolini and remove bottom half of stems, and reserve.
- Preheat oven to it's lowest setting, no higher than 150F.
- Prepare a large bowl with half ice, half water, and bring a medium pot of water to a rolling boil.
- Blanche broccolini for 2 minutes in boiling water, then use a slotted spoon to transfer directly to the ice bath to arrest cooking.
- Bring a large cast iron pan to high heat, melt a stick of butter and a drizzle of olive oil, then add shrimp, working in batches. Cook for 2 minutes per side, the remove to a bowl and proceed with the next batch. When done, cover bowl with tin foil and pop in the oven to keep warm.
- Deglaze cast iron with 1/2 cup of white wine, stir off the fond, and allow to cook off - around 2 minutes. Use the slotted spoon to add broccolini, and cook, mixing to pick up all the leftover bits, 2-3 minutes. Remove to a bowl, cover with tinfoil, and pop in the oven.
- Bring the pot of a pressure cooker up to medium high heat, and melt 1 stick of butter and a drizzle of olive oil. Add garlic, onions, Herbed Truffle Seasoning, and Crushed Red Pepper Flakes, and cook until onions are translucent - around 6-7 minutes.
- Add in rice, and cook for a further 3 minutes, stirring regularly, until rice is glossy.
- Pour in chicken stock and remaining cup of wine, stir, and seal. Cook at 1Bar for 8 minutes.
- Depressurize and check for doneness, cooking for an additional further minute or two if needs be.
- Remove shrimp and broccolini from oven.
- Combine Parmesan cheese and half of the broccolini with the risotto, folding (not stirring), to incorporate.
- Plate risotto, reserved broccolini, and shrimp.
- Drizzle everything with a bit of olive oil, sprinkle on some more Crushed Red Pepper Flakes, serve, and devour.