Maine Shrimp Risotto for the Holidays

Here is a recipe from an email I received from Deanne Herman at the Maine Dept of Agriculture. The risotto would be an excellent addition to your holiday meal!
Maine shrimp can be enjoyed simply and quickly, for example sautéed gently with olive oil, chopped garlic and a little bit of lemon juice. At http://www.blogger.com/img/gl.link.gifthe holidays, we have a bit more time available to us and can consider taking on more complicated preparations. This dish offers a fresh, Maine take on the classic Italian rice dish risotto. It calls for shrimp stock which you can easily make yourself if you are starting with whole Maine shrimp in their shells. After boiling them, you simply pour off and strain the cooking juices. If you are using shelled Maine shrimp, either fresh or frozen, you may substitute vegetable stock in place of shrimp stock.

This recipe was adapted by the folks at GetRealMaine from Rob Evans, Chef/Owner of Hugo’s Restaurant.

Ingredients
2 tablespoon canola oil
1/2 pound risotto rice
1/2 pound of Maine shrimp meat
1/2 cup fresh peas (or frozen)
8 thin slices of prosciutto
1 cup of grated parmesan
1/2 teaspoon crushed red pepper
1 teaspoon ground coriander
1 teaspoon paprika
1 small white onion, diced small
6 cloves of garlic, minced
1 teaspoon ground cumin
1/2 cup white wine
1 tablespoon mascarpone cheese (optional)
2 tablespoons cold butter
1 tablespoon thyme, chopped
2 1/2 quarts shrimp stock, hot
1/2 teaspoon lemon juice

Procedure:
1. Sweat onions, garlic, crushed red pepper, coriander, cumin and paprika for about 10 minutes in a heavy bottom pan.
2. Add rice and gently stir for 3 minutes to warm rice.
3. Add wine and continue cooking until rice has absorbed all the liquid.
4. Add a third of the stock and make sure the rice is not sticking to the pan.
5. When stock gets below the rice level, ladle more stock into rice.
Continue until the rice is "al dente."
6. Add shrimp, butter, mascarpone, peas, lemon juice, grated cheese, thyme, salt and pepper. Adjust consistency with shrimp stock at end so risotto runs level in bowl.
7. Line shallow bowl with 2 slices of prosciutto side by side.
8. Spoon risotto into bowls and fold over ends of prosciutto.
8. Garnish with whole peeled shrimp if desired.

Serves four

Local Maine for the Holidays

I just received an email reminding me of the benefits we all can enjoy by focusing on local Maine ingredients. Here is an excerpt:
By giving a gift of Maine food and agricultural products, whether to a loved-one or yourself, you’re not only doing something nice for that person, but also for the Maine economy. Maine farmers capture only 4% of the nearly $3 billion Mainers spend on food each year. It has been estimated that if Maine families were to spend even just $10 a week on Maine agricultural products, it would add up to an additional $100 million staying in the Maine economy. That’s one New Year’s resolution that we all can afford to keep.

Thanks for sharing this Maine-grown gift list with your readers, listeners, and viewers.

Deanne Herman
Marketing Manager
Maine Department of Agriculture
28 State House Station
Augusta, ME 04333
207-287-7561