Tag Archives: arborio rice

Pantry/Freezer Clearout – Shrimp Pesto Risotto

I bought a box of Arborio rice several years ago, to make risotto, and it ended up in the back top shelf of my pantry until this weekend. There was slightly under half a cup of rice left, just enough for two servings. I decided on a pesto risotto and referred to several recipes on line for ingredient amounts, proportions and technique for assembly. This is what I came up with.

Shrimp Pesto Risotto

Shrimp Pesto Risotto – serves 2

Sauteed Shrimp

12 large shrimp, peeled except for the tail
a pinch or two of salt
a few grinds of black pepper
1/2 tbsp butter, unsalted
1/2 tbsp olive oil

Sprinkle the salt and pepper over the shrimp and set aside in a small bowl.

Add the butter and olive oil to a medium sized saute pan. Place over medium heat and when the butter melts and starts to bubble a bit, add the shrimp. Saute until the shrimp just start to get pink, turn over to the other side until it changes colour as well. Remove the shrimp to a clean small bowl, cover and reserve.

Continue with the recipe for the pesto risotto, using the same saute pan.

Pesto Risotto

1/2 tbsp olive oil
2 tbsp white part of green onion, thinly sliced
1/2 cup Arborio rice
2-3 cups warm chicken broth
1 tbsp Parmesan cheese
1 tbsp lemon juice
1/8 teaspoon pepper
1/4 cup basil pesto, room temperature **

** I used shiso/mint pesto

Add the oil to a medium skillet. Add the onion and saute over medium heat for a few minutes, until it gets soft and just begins to pick up some colour.

Add the rice and toast until lightly golden brown, another couple of minutes.

Pour in the warm chicken broth, half a cup at a time, stirring occasionally, until the current batch of stock is absorbed, every 5-6 minutes or so. (Keep the chicken stock warm in a covered saucepan on the stove.) Cook for 20-30 minutes or until the rice is just barely tender.

Take the rice off the heat and add the Parmesan cheese, lemon juice, pepper, and pesto. Stir to combine and serve immediately.

Serve each portion of the risotto on a large flat plate and place half of the shrimp on top.

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Korean Inari Sushi (Yubu Chobap) and a more traditional version

Inari sushi or pockets of fried tofu are filled traditionally with sushi rice, as I’ve done here and here and somen noodles or non-traditionally with grains such as quinoa. You could even use couscous if you wished, I think.

It’s been ages since I made any however, and I keep running across a can of the pockets in my pantry. I did some net surfing and ran across a very tasty sounding Korean adaptation of the classic Japanese recipe.

You can use sushi rice for this recipe but the recipe I based this on used a medium grain Arborio rice which is used in Italy for risotto or even a Spanish paella. And, the rice is flavoured with a combination of sauteed and seasoned vegetables that make it suitable to serve as a side dish or even a single dish meal.

And here are some more traditional inari sushi I made last week with plain sushi rice and topped with spicy shredded fake crab legs, masago (capelin roe) and egg salad.

Korean Inari Sushi (Yubu Chobap)

1 can (16 pockets) or 1 package (20) seasoned frozen bean curd pockets

Rice – enough rice to fill 16 to 20 tofu pockets or as a side dish to serve 4-6 people

1 cup Arborio rice
1 tsp salt
2 1/2 cups water
2 tbsp rice vinegar

In a large bowl, rinse the rice several times in cold water, using your hand to stir the grains. Drain.

Bring the water to a boil in a medium sized saucepan. Stir in the salt and the drained rice. Stir, cover and reduce heat to a low simmer.

Cook for 20 minutes, stirring several times.

Remove from the heat and sprinkle the rice vinegar over the top, folding the vinegar gently through the rice with a spatula. Allow to cool, uncovered.

Seasoning Sauce for rice

2 tbsp soy sauce
2 tsp sugar
2 tsp toasted sesame oil
1 tsp roasted sesame seeds

Vegetable Mixture – fills ~20 bean curd pockets

1 tbsp of vegetable oil
1 medium (1/2 cup) carrot, minced
1 medium (1/2 cup) onion, minced
1 clove garlic, finely minced
6-8 dried shiitakes; rehydrated, drained, and minced or 4 oz cremini mushrooms, minced
1 tbsp Shaoxing wine or mirin

Furikake for garnish or stir 2 tbsp into the rice and vegetable mixture at the end

NOTE: Instead of the mushrooms, you can use 1 green pepper or 4-6 green onions. For a meat version, use 1/4-1/2 pound ground beef.

Heat oil in large saute pan on medium high heat. Cook the carrots first for about 1-2 minutes, push aside and add the onions. Saute until the vegetable are tender. Make a well in the center, add the shiitakes and garlic and cook for another minute or two.

Add the sauce mixture to shiitakes and the Shaoxing wine. Mix all the vegetables together in the pan.

Add salt and pepper to taste.  Turn off the heat and let the mixture cool.

Mix together the rice, vegetables and furikake, if desired.

Fill the bean curd pockets with as much filling as you want!

Serve hot or at room temperature.