Brown Shrimp and Samphire Risotto for Foodie Thursday
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Brown Shrimp and Samphire Risotto
Brown Shrimp & Samphire Risotto
by Veasey & Sons Fishmongers, Forest Row, East Sussex 听 听
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Serves 4
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Prep time 10 mins
Cooking time 30-35 mins
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Ingredients
250g peeled brown shrimps
150g samphire, washed
25g unsalted butter
1.2L fish stock
2 shallots, finely chopped
1 garlic clove, finely chopped
350g risotto rice
120ml dry white wine
25g Parmesan cheese, freshly grated
salt & freshly ground black pepper
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Method
1.听听听 Break off & discard the woody ends (if any) of the samphire & break the rest into 2.5cm pieces.
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2.听听听 Melt the butter in a large saucepan. Add the shallots & garlic & cook gently for a couple of mins.
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3.听听听 Add the rice & turn it over until all the grains are coated in the butter.
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4.听听听 Pour in the wine & simmer, stirring constantly, until it has been absorbed.
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5.听听听 Then add a ladleful of hot stock & stir until it has all been taken up before adding another. Continue like this for about 20 mins, stirring constantly, until all the stock has been used & the rice is tender but still a little al dente.
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6.听听听 Drop two-thirds of the samphire into the rice along with the last ladle of stock.
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7.听听听 Stir the shrimps, Parmesan cheese & some seasoning into the risotto.
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8.听听听 Divide the risotto between 4 warmed bowls & serve, garnished with the rest of the samphire.
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Nigel鈥檚 Top Tips
- Rinse your samphire well in cold water, before cooking, & if you鈥檝e collected it yourself, make sure you discard the tough whiskery roots, it鈥檚 the delicate stems you need to hang on to.
- If you want to make your own stock, use prawn, lobster or crab shells & simmer with onion, garlic, & a carrots, for about 15 mins.
Broadcast
- Thu 12 Jun 2014 17:05成人快手 Radio 2