Ingredients:
10 oz. Arborio (Italian rice)
4 Tbsp. butter, soft
4 Scallions, sliced on a bias (reserve some greens for garnish)
3 Cups shrimp or fish stock, hot (stock recipe below)
1 1/2 Cups orange juice, hot
1 Cup heavy cream, hot
2 Cups tomato, finely diced
24 Jumbo shrimp, peeled and deveined
2 Oranges, peeled and sectioned
Zest from 2 oranges
2 Bay leaves
1/8 Tsp. turmeric
1 Dash cayenne pepper
1 Dash white pepper
Salt to taste
White pepper to taste
Preparation:
Over medium heat, melt 2 Tbsp. of the butter in a 4-quart pan. Add the
shrimp and season with salt and white pepper. Cook the shrimp until
just done. Remove the shrimp and keep warm. Add the sliced scallion
and “sweat” them for about 3-4 minutes, not allowing them to brown.
Stir in the Arborio and cook a few minutes so all of the grains are
coated with scallion butter mixture. Add enough stock
to cover the contents of the pan, and slowly stir everything
together. Add the turmeric, bay leaves, cayenne and white pepper. As the liquid cooks away, add in the rest of the stock little by little,
stirring the whole while.
When all of the stock is used up, mix together the orange juice and
tomatoes. Add in the tomato/orange juice mixture a little at a time,
as you did the stock. When the rice has absorbed most of the liquid,
add all of the cream to the mixture and bring back to a slow simmer.
Reduce the liquid in the rice to your desired consistency.
Fold in the remaining soft butter, and about half of the orange
sections. Dish up in a bowl or plate and garnish with shrimp, orange
sections, scallion greens and orange zest.
Ingredients:
1-1.5 lb. Shrimp shells/heads, or 2-3 lb. fish bones, skin,
heads, etc. (or any combination)
1 Carrot, large dice
1 Large onion, large dice
1 Stalk celery, large dice
4 Cloves garlic
1 tsp. peppercorns
1 tsp. thyme
2 Bay leaves
2 Cloves
1 Bunch parsley
Preparation:
Combine all ingredients in a stockpot that will hold them comfortably. Cover ingredients with cold water and bring to a slow simmer. Cook at a low simmer for 2-3 hours. Strain the stock for later use.
