On Friday night we had our annual "Repeal of Prohibition" party for our department. We decided this year to cater the event ourselves, so on Friday morning, 10 or so of us cooked for 150 people. If my calculations were correct, we made ~1800 pieces of food. The party was great; everyone seemed to have a good time. Of course, there was lots of wine - how could one celebrate the repeal of Prohibition without it?
After the party, it feels like I slept for 2 days. Finally today I was ready to start cooking again. Antonia and I went to the Nugget and I picked up some leeks and a few shrimp to make some lunch.
Leek and Mushroom Risotto with Shrimp
5 c hot chicken broth
2 leeks, white and pale green parts, sliced and rinsed
8 or so crimini mushrooms, roughly chopped
1 1/2 c arborio rice
3/4 c white wine (I used a bit of Rd. 29 Chardonnay)
3 tbs butter
1 tbs olive oil + 1 tsp olive oil
3 16/20 shrimp
4 tbs grated Parmesan cheese
salt and pepper to taste
Heat up butter and 1 tbs olive oil over medium heat. Once melted, sweat/sauté the leeks and mushrooms until both are soft, about 7 minutes. Add in rice and cook for 2 or 3 minutes, just to coat the rice and let it heat up a little. Add the wine and turn down the heat to medium low. Once the wine is absorbed, start adding in the hot stock, 1/2 c at a time. Keep stirring. Add more stock once it is absorbed. After about 30 minutes, the rice will be tender yet toothsome and creamy. Take off the heat and add the cheese, stir to incorporate. Season with salt and pepper. Because the cheese is salty, it won't take too much salt. In a separate skillet, heat up the 1 tsp oil over medium heat. Season the shrimp and gently cook them. Do not over cook, if possible - they are so nice when they are still juicy and soft and just a bit crunchy.
I enjoyed my risotto with a glass of Rd. 29 Chardonnay. If you can find a bottle of this wine, you must know me :)