Risotto with Shrimp, Arugula salad with Parmesan and Lemon, Limoncello Granita

Our unsolicited and biased opinions: 

For the risotto, start with 2 quarts of water, 1 teaspoon salt and crush the garlic cloves before boiling the shrimp.  We brought the broth to a full boil, added 1 pound of very large (16-20 count) shrimp and cooked for 2 minutes.  After cleaning the shrimp and returning the shells to the liquid, we did not cut up the shrimp, and we did not add them to the risotto while it was cooking as indicated in the recipe.  We were so totally right about doing the shrimp this way.  Next time we would save out 4 whole shrimp for garnish and cut the remaining shrimp in half lengthwise to add once the risotto is cooked.  Prepared this way, we think this dish would adequately serve 6 people if you include a nice salad and have had some antipasti.  It is very rich and satisfying. 

We added our whole shrimp after incorporating the last 2 T of butter, and they heated up nicely in the finished risotto.  Really, it was perfect – creamy, unctuous, comforting, etc., etc., etc. 

The arugula salad was a good balancing act, tart and slightly spicy. 

OMG! OMG!  The Limoncello granita was to die for.  You only need one scoop … we did two, because we didn’t realize how rich it was.   Decadence on a spoon!  OMG!  

The Pinot Noir was a great choice for the risotto.  Total Wine is two for two with recommendations.  The hints of cherry and strawberry in this dry wine were great with this meal.  We think good value is there for under $10 dollars, and we have been pleasantly surprised with their recommendations.

Risotto with Shrimp

Courtesy of “The Italian Cooking Encyclopedia”, Hermes House

Serves: 4 

·         12 oz fresh shrimp in their shells

·         5 c water

·         1 bay leaf

·         1 – 2 springs of parsley

·         1 t whole peppercorns

·         2 cloves garlic, peeled

·         5 T butter

·         2 shallots, finely chopped

·         1 ½ c medium grain risotto rice, such as Arborio

·         1 T tomato paste, softened in ½ c dry white wine

·         salt and freshly ground pepper

Place the shrimp in a large saucepan with the water, herbs, peppercorns and garlic.  Bring to a boil and cook for about 1 minute.  Remove the shrimp, peel, and return the shells to the sauce pan.  Boil the shells for another 10 minutes.  Strain.  Return the broth to a saucepan, and simmer until needed. 

Slice the shrimp in half lengthwise, removing the dark vein along the back.  Set 4 halves aside for garnish, and roughly chop the rest. 

Heat  2/3 of the butter in a saucepan.  Add the shallots and cook until golden.  Stir in the shrimp.  Cook for 1 – 2 minutes. 

Add the rice, mixing well to coat it with butter.  After 1 – 2 minutes, pour in the tomato paste and wine.  Raise the heat slightly, and cook until the wine/tomato paste liquid evaporates or is absorbed.  Add one small ladleful of the hot shrimp stock.  Cook over moderate heat until the stock is absorbed, stirring the rice with a wooden spoon to prevent it from sticking to the pan.  Add a little more stock, and stir until the liquid is absorbed or evaporates again.  Continue stirring and adding the liquid a little at a time.  After about 20 minutes of cooking, taste the rice.   When done al dente, put into a serving dish and garnish with the reserved shrimp and parsley.

*** We did not cut up the shrimp and add to the shallots and rice.  We cooked the rice and at the very end stirred in the whole shrimp and garnished with the parsley.  We did not want to over cook the beautiful shrimp, and it made a better entreé.

Weight Watchers: 14 Points per serving Watchers Points: 10 points per serving

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Arugula Salad with Olive Oil, Lemon and Parmesan Cheese

Recipe courtesy Tyler Florence, Food Network

Serves:  4

Ingredients

• 2 bunches arugula, washed, dried, and torn
• 1/4 cup extra-virgin olive oil
• 1/2 lemon, juiced
• Salt and freshly ground black pepper
• A chunk of Parmigiano-Reggiano

Directions

In a serving bowl, drizzle the arugula with the oil, squeeze in the lemon juice, and sprinkle with salt and pepper. Toss until well mixed and taste for seasoning. Use a vegetable peeler to shave thin pieces of Parmigiano over the top.

Weight Watchers: 5 Points per serving  Watchers Points: 10 points per serving

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Limoncello Granita

Courtesy of “Giada At Home”, Clarkson Potter Publishing

 Serves: 4 

·         Lemon Simple Syrup (recipe follows)

·         1 cup (8 ounces) mascarpone cheese, at room temperature

·         ½ cup Limoncello liqueur

·         Pinch of fine sea salt 

Combine the lemon simple syrup, mascarpone cheese, Limoncello, and salt in a food processor. Process until the mixture is smooth. Pour the mixture into an 8 x 8-inch baking dish. Freeze for at least 4 hours or until mixture is firm.

Using the times of a fork, scrape the mixture into small serving bowls or glasses. Serve immediately.

Lemon Simple Syrup

Makes about 1 ½ cups 

·         1 cup sugar

·         1 cup water

·         Grated zest and juice of 1 lemon

In a small saucepan, combine the sugar, water and the lemon zest and juice over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool, about 20 minutes.

Weight Watchers: 16 Points for 4 servings, 11 points for 6 servings Watc

hers Points: 10 points per serving

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WINE

 Pinot Noir, 2010, Ropiteau,  Pays D'oc, France  / $8.99 at Total Wine