Eat the World Showcase: Italy, with Spring Shrimp Risotto

Eat the World Showcase: Italy, with Spring Shrimp Risotto

IMG_60722

Buongiorno!

I was at the gym today and happened on the treadmill just as the movie Under the Tuscan Sun started. For as being as rom-com crazy as I have a tendency to be, this one never really spoke to me, and I’ve only seen it once, I think. Not sure why (not having recently broken up or anything), but this time I really just found the movie so delightful and it made the hour at the gym fly by, and left me hoping for its presence on Netflix so that I can finish watching it tonight.

In any case, it was sort of fortuitous timing since today’s dish is a flashback to Italy!  I did give Italy its due three week shake over a year ago when I cooked it, but given my lackluster feelings on pasta and Italian food in general (don’t hate), it’s not a country to which my kitchen often returns. Mom feels the same way, and I think both of us were surprised by how drawn we were to the Italian restaurants at Epcot. Likewise, in the gut-busting lunch provided to us for Food Blog Forum, the risotto di mare from The Flying Fish Café at Disney’s Boardwalk was the one dish for which I made room for seconds and is the inspiration for today’s Spring Shrimp Risotto.

IMG_6093

Spring is in the air, after all. Can you feel it? I swear Chicago’s outdoor presence increased tenfold this weekend, with temps scraping 50.   Some people were even wearing shorts! Foolish people, but still, it’s the idea, and it’s clear that we’re all ready to shed some layers and part ways with the big bowls of comfort food on which we’ve all come to rely.  This dish is sort of in-between; hearty enough to keep the chill off, but bright and colorful that it just might persuade us to start eating more salads soon.

Also, one last thought taken from today’s movie and it also sort of fits in with the whole idea behind Disney. I liked it and figured it was a good reminder for us all:

Never lose your childish enthusiasm, and things will come your way.

A few notes:

I opted to keep it lighter and didn’t, but feel free to add a few tablespoons of heavy cream. In fact, I encourage it.

My original intent was to use pancetta, but couldn’t find it at the store, and therefore opted for some prosciutto.  You can follow suit, use pancetta if you can find it, bacon if you prefer that, or remove it totally to keep it veg.

I’d recommend not using chicken stock since I think it might overpower a bit.

IMG_6083

 

Spring Shrimp Risotto
Serves 4
Shrimp Risotto full of sweet peas, salty prosciutto and arugula
Write a review
Print
Ingredients
  1. 3 TB shallots, thinly sliced
  2. 2 cloves garlic, minced
  3. 1 TB unsalted butter
  4. 1 cup Arborio rice
  5. ½ cup medium-dry white wine
  6. 2 ½ seafood or vegetable stock
  7. ½ cup frozen peas
  8. 1 cup arugula
  9. 2 TB chopped parsley
  10. ½ pound medium shrimp, peeled and deveined
  11. 2 ounces prosciutto, sliced into thin ribbons
  12. ½ cup shredded parmesan cheese
  13. Zest of 1 medium lemon
  14. Juice of ½ of that medium lemon
  15. 1 tsp crushed red pepper
  16. ½ tsp black pepper
  17. ½ tsp sea salt (or to taste)
  18. Extra cheese, to garnish
Instructions
  1. In a deep pot, heat the stock over medium low heat.
  2. In a large, somewhat deep skillet, heat the butter over medium-high heat. Add the shallots and garlic to pan and cook to soften 3 to 4 minutes. Stir in the rice.
  3. Cook the rice for 1 to 2 minutes, then add the wine and cook until evaporated. Add in the hot stock, about 1 cup at a time, and stir for a minute with each addition, to develop the starch and the creamy aspect. Total cooking time will be about 18 minutes or so. Keep adding stock each time the pan starts to become dry at the edges.
  4. When rice is cooked to al dente, where it just as a bit of a bite, stir in the lemon juice, the cheese, parsley, arugula, peas and shrimp with just a touch more stock. Cover and let the shrimp cook to pink and arugula wilt, about 4 minutes, max. Season with salt and pepper and fold in the prosciutto. Serve immediately.
Notes
  1. Optional: 2 TB heavy cream. You can also substitute pancetta for the prosciutto.
The Hungary Buddha Eats the World http://thehungarybuddha.com/

IMG_60882

If you like this, you might also like:  

Sweet Pea Risotto

Italian Benedict with Risotto Cakes and Tomato Jam

Fennel Risotto

Pack your culinary bags and keep up with the deliciousness!  Follow me on Bloglovin’,FacebookTwitter and Instagram!


Related Posts

Coconut Cashew Brittle Ice Cream

Coconut Cashew Brittle Ice Cream

Coconut Cashew Brittle Ice Cream :no-churn coconut ice cream with salted cashew brittle I’ve made more ice cream! Ahhhh! I’m sorry. Should I just start calling this Chrissy’s Ice Cream blog?  Gah. I really do try to control myself. It happened accidentally on a whim, […]

Just Because: Ricotta Crepes with Orange Curd and Blueberries

Just Because: Ricotta Crepes with Orange Curd and Blueberries

So I made these crepes. As far as I know, they are not Central American. I’d like to be able to tell you that the citrus was inspired by that area because citrus is a big deal there (which, I guess it is, kind of). […]



6 thoughts on “Eat the World Showcase: Italy, with Spring Shrimp Risotto”

Leave a Reply


Optimization WordPress Plugins & Solutions by W3 EDGE