Wednesday, June 2, 2004
Bite with Belkys: Shrimp Risotto With Orange Rum
For the last month we've been featuring low carb recipes. Well now, we're whipping up a traditional Italian treat with a South American twist. It may not be low in carbs, but it's very high in taste. Time to grab a bite With Belkys.
THE CHEF: Edgar Leal
THE RESTAURANT: Cacao
THE DISH: Shrimp risotto with orange rum
3 tablespoons of butter
1/2 white onion
2 cups of arborio rice
2 1/2 cups white wine
2 cups of fish stock
3 cups of shrimp bisque or lobster bisque
Five garlic cloves
Salt and pepper to taste
1 tablespoon of regular yellow mustard
1 cup of heavy cream
2 tablespoons of orange rhum santa teresa
2 tablespoons of chives
-Melt 2 tablespoons of butter over high heat, add white onions and the rice. Add 2 cups of white wine and let it reduce, stir constantly. When most of the wine reduces add two cups of the fish stock, keep on moving the risotto every three minutes. Once its' reduced add 2 cups of the shrimp bisque and keep stirring. Add salt and pepper to taste and when it's almost ready add the butter.
**TIP: If the rice is too thick, add more fish stock or water
-In a saute pan add a little bit of butter and carmelize the garlic with the shrimp. After the shrimp are seared on each side, add the mustard. Add half cup of white wine and let it reduce, add the rest of the shrimp bisque and the heavy cream. Add the rest of the butter, and the orange rum.
-To plate the dish, scoop the rice onto the plate, top with the shrimp, and then the sauce. Garnish with chives.
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