Creamy Lemon Shrimp & Pea Risotto

Creamy Lemon Shrimp & Pea Risotto
Recipe by Dragon

This risotto is one of my favourite recipes....ever. It is creamy, fresh and so comforting. Risotto takes time, patience and a steady hand. It's an elegant dish that I like to serve as an appetizer to a special meal. I don't make it often and I serve this to only very special people. But for you, very special people, I will share the recipe. Enjoy!

Serves: 4

Ingredients:
2 cups chicken broth
1 1/2 cups shrimp broth *(see note)
4 tablespoons unsalted butter
24 medium shrimp, peeled and cleaned
1 cup finely chopped onion
2 garlic cloves, minced
1 cup arborio rice
1/2 cup dry white wine
1/2 cup frozen peas
Zest of one lemon
1/2 cup Parmesan cheese grated
Salt and freshly ground black pepper
Paremesan cheese grated for garnish

* Note: I used the shrimp shells to make the broth by adding the shells to 2 cups of boiling water, a bay leaf, peppercorns and a pinch of salt. Cook broth for 5 minutes and strain.

Directions:
1. Bring the chicken and shrimp broths to a simmer over medium-high heat. Cover the broth and keep it warm over very low heat.

2. Melt 2 tablespoons of butter in a large saucepan over medium heat. Add the shrimp and saute for 1 1/2 -2 minutes per side until shrimp is pink. Remove the shrimp and keep warm.

3. Add 1 more tablespoon of butter to the pan and then add the onions. Saute about 5 minutes. Stir in the garlic and saute for 30 seconds.  Stir in the rice and cook for about 2 minutes until the rice is toasted.

4. Add the wine and stir until it is absorbed, about 1 minute. Add 1/2 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often. Repeat, adding 1/2 cup of hot broth until all the broth is used up.  Stir the rice until the rice is just tender and the mixture is creamy, about 5 minutes longer.

5 Stir in the peas and lemon zest until the peas are completely warmed through and risotto is fragrant with lemon. Add the 1/2 cup of Parmesan and last tablespoon of butter. Season to taste, with salt and pepper. Stir in reserved shrimp to warm up in the risotto.  Sprinkle additional Parmesan over and serve.

Chicken and Seafood Paella

Chicken and Seafood Paella (Paella a la Valenciana)
Recipe by Chef Jose Arato

This week I was invited to a paella making class by Pimenton Spanish and Mediterranean Fine Foods' owner, Chef Jose Arato. I love paella but have never attempted to make this iconic Spanish dish because I was afraid of not doing it justice. Chef Arato was a wonderful teacher whose ease with his students only equaled his mastery in the kitchen.

"Venezuelan-born Jose Arato started his professional career as an accountant. One bite (or two) of sumptuous pastries lead him to reconsider his career choice. Upon completely switching gears and diving head-first into the culinary world, Jose interned at the Fairmont Royal York, worked as a chef de partie the Park Hyatt Hotel in Toronto and created ethereal pastries at some of the best shops in Toronto including Rahier, All the Best Fine Foods and Dessert Trends. He later staged in a prestigious chocolate program with Chef Sander Koenen in Caracas, Venezuela allowing him to gain a wealth of experience in various pastry styles and techniques. Approximately one year ago, he took over the Pimenton business from friend and mentor Lola Csullog-Fernandez who left Jose with her coveted Spanish recipes that he makes today, proudly in her memory and with a lot of amor." ~M.L. Mejia

We were treated to an educational, entertaining and delicious night. I left Pimenton full and inspired! I can't wait to try making my own paella....all I need is my very own paella pan.

Thank you Chef Arato for a fantastic night and for kindly sharing your recipe with us. Enjoy!

Serves: 6-8

Ingredients:

2 cloves garlic, peeled
3 tablespoons parsley, chopped coarsely
Pinch saffron, infused
4 chicken breasts cut up
2 squid, cleaned, cut into rings
16 small clams, soaked to remove sand
16 shrimp, shelled and deveined
Spanish Oil as needed
1 medium onion, finely chopped
1 red pepper, finely chopped
Sofrito * see recipe below
3 cups Bomba rice
6 1/2 cup Chicken or Fish broth, hot
1 tablespoon salt (or more as needed)
1/2 cup green beans
1/2 cup frozen peas
1/2 lemon
2 sweet roasted red peppers
2 dozen mussels, steamed
Lemon wedges for garnish

Directions:

1. Place 1/2 cup of stock in a small saucepan and bring to the boil. Remove from the heat, and add the saffron and cover with plastic wrap. Set aside. This step is only necessary if your saffron is not dried enough.

2. In a mortar and pestle or small food processor, mash the garlic, parsley and some course salt to a paste. Set aside

3. Heat 6 tablespoons of oil in a paella pan and add the shrimp. Cook briefly and then add the clams and squid. Remove from paella pan. Add more oil if necessary, as dry paella can result if there isn't enough oil. Add the onions, pepper and when these are soft but not brown. It’s time to add the sofrito, and the garlic/parsley & saffron mixtures. Add enough stock to come up the rivets of the paella pan. Bring to a boil. Squeeze the lemon and season the paella at this point. Add the rice in one line and then stir to mix with the stock. Allow to boil hard for 8 minutes.

4. After 8 minutes, add the green beans, peas and nestle the shrimp on top. DO NOT STIR, as this releases the starch in the rice. Continue cooking at a high roll for another 2-3 minutes or until the rice is no longer soupy but enough liquid remains to continue to cook the rice. Now, turn the heat to low. Place the mussels on the top of the rice and arrange strips of roasted red peppers on top of paella. If your paella bottom does not fit properly on the stove burner, continue cooking in a pre-heated 350F oven for another 10 minutes. Remove from the oven when the rice still looks a bit wet. Cover with foil and let the paella rest for 5 minutes. Garnish with lemon wedges and parsley and serve from paella pan.

Sofrito
One of Spain's basic sauces

Ingredients:
1 onion
1 garlic clove
1 28oz can of crushed tomatoes
Olive oil
2 tablespoons sugar
1 teaspoon salt

Directions:
1. In a saucepan, heat the oil; add the chopped onion and garlic. Fry gently until fragrant, about 6 minutes.

2. Add crushed tomatoes, sugar and salt. Cook at medium heat until some of the liquids has evaporated. Blend with a hand blender. Freezes well.

Enjoy some photos from our night.

Cranberry and Lemon Rice Pudding

Cranberry and Lemon Rice Pudding
Recipe by Dragon

This is my favourite version of rice pudding. I love the comforting warmth and creaminess. The cranberries and lemon give it just the right amount of tartness to balance the sweetness. Absolutely perfect. Enjoy!

Serves: 4 to 6

Ingredients:
1 1/2 cups water
2 cups milk
3 strips of lemon rind
1 cinnamon stick
Pinch of salt
1/2 cup short-grain rice
3/4 cup sugar
1/2 cup dried cranberries
1 large egg, beaten
ground cinnamon (optional)
grated lemon zest (optional)

Directions:
1. In a saucepan combine water, milk, lemon, cinnamon stick and salt. Cover and bring it to a boil, over medium heat.

2. Reduce the heat to medium-low and add the rice. Cook the rice, uncovered for about 25-30 minutes or until the rice is almost tender. Stir often.

3. Add the sugar and cranberries. Cook for another 5 to 10 minutes or until most of the liquid is absorbed. Remove the pan from the heat.

4. Stir in the egg quickly until well combined. Return the pan to the heat until the rice is slightly thickened. Stir constantly. Remove the lemon rind and cinnamon stick. Cool the rice to your desired temperature. Spoon into bowls and sprinkle with ground cinnamon and/or lemon zest.

Saffron Risotto with Red Pepper and Crispy Leeks

Saffron Risotto with Red Pepper and Crispy Leeks
Recipe by Dragon

Sometimes, the first time is the charm. Usually it takes a few attempts at a recipe before I think it's just right. With this one, it was perfect with the first try. Not bad, if I do say so myself. :) I love a warm, tender and creamy risotto. There is almost nothing better or more comforting I can think of to eat. I hope you enjoy it.

Serves: 4

Ingredients:
4 cups chicken broth, low sodium
1/4 teaspoon saffron
3 tablespoons unsalted butter
1 cup finely chopped leeks, sliced thinly
2 garlic cloves, minced
1 cup arborio rice
1/2 cup dry White wine
1/2 red pepper, finely diced
1/2 cup grated Parmesan
Salt to taste

Directions:
1. Bring the broth and saffron to a simmer over medium-high heat. Cover the broth and keep it over very low heat.

2. Melt the 2 tablespoons butter in a heavy large saucepan over medium heat. Add the leeks and saute until they have carmelized and are crispy. Remove the leeks reserve in a small bowl.

3. To the pan, stir in the garlic and red pepper. Saute for 30 seconds. Stir in the rice and cook for about 2 minutes until the rice is toasted.

3. Add the wine and stir until it is absorbed.

4. Add 3/4 cup of hot broth and simmer over medium-low heat until the liquid is absorbed. Stir often. Keep adding 3/4 cup of hot broth until all the broth is absorbed but the rice is tender and creamy.

5. Add the 1/2 cup of Parmesan and last tablespoon of butter. Stir until the cheese and butter have melted into the rice.

6. Season with salt to taste. Spoon the risotto into bowls. Sprinkle the top of the risotto with reserved crispy leeks.

Golden Saffron Rice

Golden Saffron Rice
Recipe by Dragon

Serves: 6.

Ingredients:
2 tablespoons butter
1/2 small onion, finely chopped
1/2 red bell pepper, finely chopped
1/2 teaspoon salt
2 cups long grain rice
4 cups chicken broth
Pinch of saffron strands

Directions:

1. Add the saffron to the chicken broth and let it steep for 1 hour.

2. Melt the butter over medium-low heat in a medium sauce pan. Add the onion, red pepper, and salt. Sweat the onions and peppers until aromatic, stirring constantly.

3. Add the rice to the pan and stir to coat. Continue stirring until the rice smells nutty. Add the saffron chicken broth and bring to a boil. Reduce the temperature to a medium low heat, stir the rice and then cover pan with a lid.

4. Cook the rice for 15 minutes. Take the pan off the heat and allow it to rest for 10 minutes without removing the cover. Remove lid from the pan and turn rice out into a serving bowl.

Seafood Risotto

Seafood Risotto

Serves: 8

1 tablespoon olive oil
1 cup chopped onions
Salt
Freshly ground white pepper
Freshly ground black pepper
6 cups seafood stock
1 teaspoon chopped garlic
1 pound (2 cups) Arborio rice
2 pounds assorted Mediterranean shellfish and seafood
1 tablespoon butter
1/4 cup heavy cream
1/2 cup freshly grated Parmigiano-Reggiano cheese
3 tablespoons chopped green onions, green part only
2 tablespoons finely chopped fresh parsley leaves

In a large saute pan, over medium heat, heat the oil. Add the onions. Season with salt and pepper, and cook, stirring. Saute until the onions are slightly soft, about 3 minutes. Add the stock and garlic. Bring the mixture to a boil, reduce the heat to medium, and simmer for about 6 minutes. Add the rice and simmer for 12 minutes, stirring constantly. Clean, trim and dice the shellfish and seafood. Season the seafood with salt and pepper. Continue to cook for 6 minutes. Stir in the butter, cream, cheese, green onions, and . Simmer for 2 minutes, stirring constantly. Remove from the heat. Spoon the risotto in the center of each shallow bowl. Garnish with parsley.

Caribbean Reggae Rice

Caribbean Reggae Rice
Adapted from Michael Smith

Serves: 4

1 cup of basmati or 1 cup of white rice
1 28 oz can of whole tomatoes
1 can of black beans, rinsed
1 tsp of ground allspice
1 cubanella or 1 chili pepper, minced
2 green onions, sliced thinly
1/4 cup of fresh cilantro, minced
1 tsp of salt
pinch of pepper

Put rice, tomatoes, black beans, allspice and salt and pepper into a medium-sized saucepan. Place over medium-high heat and bring to a boil. Turn heat down and let simmer until liquid has absorbed and rice is tender, about 20 minutes. Fluff with a fork and add green onions and cilantro just before serving.