When I buy seafood, I tend to do so at Price Chopper. There product is equal in quality to Wegmans, but significantly cheaper and always in stock. Of course, what I gain in fish, I sacrifice in other things. After 15 minutes of looking, I could not find arborio rice. Now, I could have gone to the Wegmans across the street from the store I was in, but laziness won out. I bought a pound of orzo and decided we would have an orzotto.
WHAT DIDN’T: The orzo. It was fine, but I think the rice would have made for a better ingredient here.
WHAT DID THE WIFE SAY: “This is really good. Ooooh. And there’s enough leftover for a side next week. Or for me to take as lunch.”
WILL IT MAKE ANOTHER APPEARANCE: For certain.
Creamy shrimp orzotto
Adapted from Food & Wine
- 1 qt. fish stock
- 1 cup water
- 2 tbsp. extra-virgin olive oil
- 1 small onion, finely chopped
- Salt and freshly ground pepper
- 1 1/2 cups (10 oz.) arborio rice or orzo
- 1/2 cup dry white wine
- 1 tbsp. unsalted butter
- 1 shallot, minced
- 1 lb. cooked shrimp, cut into thirds
- 1/2 cup mascarpone cheese
- Pancetta, cooked until browned and crispy (optional)
In a medium saucepan, combine the fish stock and water and bring to a simmer. Keep warm.
In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper and cook over moderate heat, stirring, until softened, about 5 minutes. Add the rice and cook for 1 minute, stirring to thoroughly coat. Add the wine to the rice. Cook, stirring until the wine is absorbed. Add 1 cup of the warm fish stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the juice 1/2 cup at a time, and stirring constantly until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season with salt and pepper.
Melt the butter in a large skillet. Add the shallot and cook over moderate heat until softened, about 2 minutes. Add the shrimp and crab and cook until just heated through. Scrape the shrimp into the risotto and stir in the parsley and mascarpone. Top with pancetta, if desired, and serve immediately.