Wednesday 15 May
We did almost exactly this, but
without peas, and with only a half pound of shrimp, because we'd used the other
half for something else.
To get the herbaceous flavors of
spring, we started the risotto with sautéed chopped scallion whites. We used some frozen shrimp stock and saffron
vegetable stock as well as making the shrimp stock with the shells. And when the rice was almost tender, we threw
in handfuls of chopped tarragon and parsley from the garden, plus the scallion
greens.
The shrimp went in at the end to
pink up, along with some butter, and some fresh herbs went on top. No grated cheese, please - this is Italian;
don't you know you never put cheese on fish?
(Except for those rare occasions when you do.)
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