James' Saffron Risotto with Maine Shrimp and Garlic Cream

By Executive Chef Bryan Calvert
(Serves 2 large portions)

Ingredients:

Risotto

• 1 cup Vialone Nano, Carnaroli or Arborio Rice
• 2 tablespoons extra virgin olive oil
• 1 tablespoon butter
• 2 cloves of garlic
• 1 shallot finely minced
• Pinch of Spanish saffron
• ½ cup white wine
• 1.5 cups hot vegetable stock
• 1 cup hot water
• 2 tablespoon butter (optional)
• Salt
• Freshly ground black pepper
• ½ cup grated Parmigano Reggiano
• 1 tablespoon chopped chives

Shrimp Sauce

• ½ pound cleaned Maine shrimp
• 1 tablespoon of extra virgin olive oil
• 1 clove of minced garlic
• 1 shallot chopped fine
• 1/2cup of chopped tomatoes
• 1 tablespoon chopped chives
• 1 tablespoon chopped basil
• Salt and pepper to taste 

Garlic cream

• ¼ cup of crème fraiche
• 2 tablespoon grated Parmesan
• 1 teaspoon extra virgin olive oil
• 1 teaspoon garlic puree
• Salt and pepper to taste 

Procedure:

Step 1
Toasting the risotto
In a 3-4 quart risotto pan, sautoir or rondue, heat the olive oil until hot, but be careful not to smoke the oil. Add the risotto rice. On medium to low heat, toast the risotto until opaque (completely white).  Do not brown. Add some salt and pepper.

Step 2 
Adding aromatics
Keep cooking the risotto over low to medium heat. Push the risotto to one side of the pan. On the side without the risotto, add the butter and melt, then add the shallots. Cook until translucent. Do not brown. Add the garlic and cook for 10 seconds. Add the saffron. Stir in with the risotto.

Step 3
Cooking the risotto
Add all the wine and continue stirring until the wine is almost completely evaporated. Continue adding the stock and then the water in thirds stirring slowly.  Cook until the risotto is al dente, about 12-15 minutes.

Step 4
Finishing the risotto.
Once the risotto is cooked and the consistency is loose and creamy, mix in the parmesan cheese and add a little more butter if you like. Add the chopped chives and adjust the salt and pepper to your taste. Place in a soup plate and top with shrimp, garlic cream and herbs to garnish.  Serve immediately

For the shrimp
In a sauté pan over medium heat, sauté the garlic, shallots and tomatoes for 2 minutes.  Add the shrimp and cook until done, about 2 minutes, add the lemon zest and herbs. Season and spoon on top of the risotto.

For the garlic cream
Mix ¼ cup of crème fraiche with 2 tablespoons of Parmesan cheese, 1 teaspoon extra virgin olive oil and 1 teaspoon of garlic puree or finely chopped garlic. Mix just until combined. Do not over mix.

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Phone: (718) 942-4255