We all have our trusty go-to recipes for when we're hurried, or busy. Those stalwart, dependable favorites that never let you down. They're easy, unfailing, and infinitely flexible so that you can whip it up with whatever you have on hand.
Risotto is mine. While it has a reputation for being fussy and complicated; really, it's neither. It's simply rice, broth and butter, stirred continuously until creamy and cooked through. You can toss whatever you have on hand into the rice to make a meal: sliced mushrooms, leftover chopped ham, butternut squash, stray herbs from your crisper drawer.
One of my favorite ways to make risotto is with Pacific Spot Prawns, loads of garlic, fresh herbs and a splash of lemon. It's bright and vibrant with the floral notes of thyme and basil and the punch of citrus added just at the end.
Pacific Spot Prawns
I use Pacific Spot Prawns, a gorgeous coral-colored spotted crustacean noted for a sweet, creamy flavor similar to lobster. They pair beautifully with bright, and assertive flavors like lemon, herbs, and hot peppers.
They're native to the clean waters of the Southeastern Alaska, Washington and British Columbia. For some time, almost all spot prawns were shipped to markets in Japan, where they're prized for their flavor, but now they're increasingly available in the states.
They're also a sustainable and ethical choice in an area where few sustainable choices exist. You see, there's a problem with shrimp.
Maria Lasser says
Any less expensive options for clean-water sustainable prawns?
Jenny says
Hi Maria, your best bet is to checkout Seafood Watch: http://www.seafoodwatch.org/seafood-recommendations/groups/shrimp?q=Shrimp&t=Shrimp
Susan says
I am happy to report that at least some people in Southeast Asia area are very aware of the problem of mangrove destruction. I've got a vivid memory of talking to a gentleman from Bali (a crew member on the cruise ship we were on) about that issue. It's good to know where one can get sustainable shrimp, even though I'm not real likely to cook them (my husband only likes them deep fried and I don't do deep frying)..
Jenny says
Hi Susan!
It's pretty awful, isn't it? I think the bigger issue is stopping demand for cheap shrimp, which will eventually disincentivize its production. I'm with you on deep-frying. That's a rare treat for us, mostly because it's so messy.
Jessica Haller says
Well this'll be different. Thank you!
I have a blend of sprouted wild rice and quinoa in my pantry.
Think that'll work as a risotto? Or should i splurge?
Jenny says
Hi Jessica,
I don't think that'll work, but you might give it a try - be mindful of the cooking time and keep an eye on the liquids as your grains will likely need a different volume than what you find in this recipe.
For my part, I think it's worth it to use the right rice for risotto - it makes a world of difference.
Jessica Haller says
I'll take your advice and buy the right kind of rice. ????
Thank you
Frances Young says
Is that a special kind of rice?? I am not familiar with that name. Beautiful looking dish!
Jenny says
Hi Frances,
Carnaroli is a traditional Italian medium-grain rice, and you can substitute Arborio if you like. To make risotto, you need a starchy rice - one that will release its starch slowly, as that's what gives risotto its characteristic creaminess.