Louisiana Brown Jasmine Rice And Shrimp Risotto Recipes

Steps:

• Heat 2 tablespoons of the oil in a heavy large saucepan over medium heat. Add the shrimp and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until the shrimp are just opaque in the center, about 3 minutes. Remove the pan from the heat. Transfer the shrimp and juices to a bowl to cool.
• Add the remaining 3 tablespoons oil to the pan. Add the fennel and onions. Cook until tender, about 4 minutes. Add the garlic and cook until aromatic, 30 seconds. Add the rice. Stir until well coated and translucent in spots, about 2 minutes. Add the wine. Cook until the wine is absorbed, stirring often, about 2 minutes. Add the broth, lemon juice, zest, and the remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Increase the heat and bring to a boil, stirring often. Reduce the heat to medium-low. Simmer until the rice is just tender but still has some bite and the risotto is creamy, stirring often, 13 to 14 minutes.
• Mix in the arugula. Stir until the arugula wilts, about 30 seconds. Add the shrimp. Mix in additional broth if needed, 1/4 cup at a time, until the risotto is creamy.
• Spoon the risotto into 4 shallow soup bowls.

Steps:

• Heat a medium saucepan over medium heat. Melt 2 tablespoons butter. Sauté the rice and black pepper until rice is well coated and nutty smelling, about 3 minutes. Add 2½ cups stock and bring to a boil. Reduce heat to low, cover tightly and simmer for 20 minutes. Stir and quickly re-cover. Continue simmering for another 20 minutes. Stir again. Turn off the heat and replace the lid. Set aside to continue steaming off the heat while preparing the rest of the dish.
• Heat a large sauté pan (at least 5 quarts) over medium heat. Melt 4 tablespoons butter. Sauté the onions, garlic, jalapeño and squash until soft, 10 to 15 minutes. Add the shrimp and cook until pink, about 5 minutes. Add 1 cup stock and the cooked rice and stir well to combine. Bring to a simmer and heat thoroughly while stirring, about 5 minutes. Stir in the scallions and parsley. Season to taste with salt and freshly ground black pepper. Serve immediately.

Steps:

• Bring a medium pot of water to a boil. Cut a small X in the bottom of each tomato. Boil for 1 minute, then transfer to an ice-water bath to cool. Peel, seed and dice the tomatoes, setting aside 1 cup.
• In a heavy saucepan fitted with a lid, warm the oil over medium-high heat. Season the chicken with salt and pepper. Add the chicken and brown on all sides, 4 to 6 minutes per side. Remove from the pan. Add the sausage, onion and garlic and sauté until softened, about 4 minutes. Stir in the red pepper, tomatoes, thyme and bay leaves. Deglaze the pan with the wine and reduce until the pan is nearly dry. Add the chicken broth or water and bring to a boil. Tuck the chicken into the liquid and simmer, covered, until the chicken is tender and pulls easily from the bone, about 40 minutes.
• Set the chicken aside to cool and discard the bay leaves. When the chicken is cool enough to handle, shred the meat from the bone and return it to the pot. Reduce the broth until slightly thickened. Whisk in the butter and adjust the seasoning with salt and pepper.
• Prepare the risotto: in a small pot, heat the chicken broth or water until warmed through. In a heavy-bottomed saucepan, heat 2 tablespoons butter over medium-high heat. When it starts to foam, add the leeks and stir until softened, about 3 minutes. Add the rice and stir for a couple of minutes to toast the grains. Stir in the wine and cook until absorbed. Begin adding the warmed broth, about a half-cup at a time, and cook at a faint simmer, adding more broth as it is absorbed, stirring all the while. Cook until the rice grits are softened through and creamy. Stir in the Parmesan and remaining 2 tablespoons butter. Adjust the seasoning with salt.