Omelettes, pies and risottos. What do they have in common? Not much you might think. I tend to agree, to a degree. They are however perfect for the ‘It’s time to clean out my fridge’ category. I can’t speak for your fridge but here, there are always leftover vegetables lurking. Take celery for example. Who ever use all the stalks of celery when buying it for a recipe. Most (this one included) call for one, two or three stalks. The rest goes back in the fridge and becomes part of the ‘leftover vegetables’ pile. Even though the base is the same (an omelette is an omelette, pie dough is pie dough, rice is rice), throw in different vegetables or meats and you have a whole new dish every time. Perhaps that’s why I fall back on them quite often. It’s brilliant.
My lobster risotto came about this way and it has become a big favourite. It’s light and the taste of orange makes it summer fresh. Do I even need to mention it goes beautifully with our Golden Russet Cider? Or our pinot noir for that matter. I find the key to a great risotto is to give it a little bit more stock than you think it needs. By the time you bring the dish to the table and everyone sits down to enjoy it, the rice will have soaked up more of the liquid. A dry risotto can make it feel like you are eating sticky porridge. Risotto should not resemble sticky porridge.
1-2 stalks celery
1 tbsp butter
1/4 cup calvados
2 cups arborio rice
5-6 cups chicken stock
zest of 1 orange
juice of half an orange
1/4 cup finely chopped dill
1 1/2 tbsp fish sauce
200g shrimps (save shells)
2 tbsp butter
1 1/2 tsp white balsamic vinegar
Finely dice (brunoise) the carrot, shallot and celery stalks. In a large sauce pan, sauté brunoise in butter on medium-high heat for about a minute than add the calvados. Let cook for another minute then transfer the vegetables and leftover liquid to a separate bowl. Set aside.
Peel the shrimps and set aside. Wrap the shrimp shells in cheese cloth and tie with kitchen string.
In the same large sauce pan, add the rice along with 2 cups chicken broth and the shrimp shells package. Bring to a simmer on medium- low heat. Stir frequently and add more broth when needed. Add the orange zest, juice and dill along with the fish sauce. Let simmer for 20-30 min until rice is cooked through and soft.
Roughly chop the shrimps and lobster meat and add to the risotto. When the shrimps are cooked (turned pink) add the vegetables. Let simmer for another couple of minutes then add the butter and vinegar. Add another splash of chicken broth if you feel it’s too dry. Serve immediately.