Kitchen Accomplice- Time, patience, and the right kind of rice

   It wasn’t that long ago my wife and I were with friends in Italy.  As it happened, we met up with some Italian friends who introduced us to a delightful small restaurant in a tiny town near Milan.  As we drove, the car was in danger of skidding out of control.  Tiny frogs were crossing the road in rivers of “ribbits.”
   Our arrival at the restaurant was greeted with trays of antipasti – accompanied by demonstrations of wine decanting – candles and the works.  This was not a scene replicated anywhere I have been.  The entire dinner, ending with our Italian friends singing, “Arrivederci Roma,” built a lasting and beautiful memory of food and friends.
   The name of the town was Momo.  It introduced us to the wonders of risotto.  We have thereafter referred to risotto as “Momo rice.”  If you have the time, the patience and the right kind of rice, you can do this in your very kitchen.  Your guests will be as amazed and gratified as we were.  But you must be inclined to follow directions explicitly – unlike the inclinations of many lawyers who found it necessary to appear before me in court.  After all, much of the art and practice of lawyering is forging new paths, not necessarily following what the judge has in mind.  The path to successful risotto has already been forged.  All you need do is follow the plan, even if your lawyer instincts suggest you go a different direction.  “Trust me” as an ill-fated American once said.  This works.

Shrimp Risotto Recipe

   Use the smallest shrimp you can find. Try to find tiny pink shrimp in the supermarket’s freezer section. These “boreal” shrimp or Maine shrimp are uncommonly sweet and come pre-shelled and pre-cooked. Any shrimp you find larger than the last digit on your little finger should be cut in half. Risotto recipes require risotto rice, an Italian rice that has enough starch to help make the risotto's creamy sauce. Arborio rice works for this purpose, but if you can get it, use a Carnaroli rice or even better a rice called Vialone Nano, which is more delicate and creamy than the other risotto rices and is well suited for this seafood risotto.

Ingredients:

—1 cup risotto rice (Arborio or if you can get it, Carnaroli or Vialone Nano)
—3 tablespoons butter
—1 large shallot, finely chopped
—1 cup dry white wine (Sauvignon Blanc)
—8 ounces clam juice or fresh seafood stock
—2 cups of the smallest pink shrimp you can find
—2 tablespoons finely chopped parsley
—1 tablespoon finely grated lemon zest
—Salt

Method:

Add the clam juice to 4 cups of water in a pot, heat until steamy. Do not let it boil.
   In separate pot (thick-bottomed), heat 2 tablespoons butter over medium heat, and sauté the minced shallots for 2-3 minutes, until just translucent.
   Add the rice to the pot. Stir-fry the rice for 2-3 minutes, until all the grains are well coated in butter and are beginning to toast.
   Increase the heat to high and add the white wine. With a wooden spoon, stir the rice vigorously. Once the wine boils, turn the heat down until the wine is just simmering gently. Stir almost constantly. You are doing this to agitate the rice, which releases its starch and creates the creamy sauce you want in a risotto.
   When the wine is almost cooked away – under no circumstances should you let the rice sizzle on the bottom of the pot – pour in two ladles of the hot clam broth-water mixture. Stir well to combine, and add a healthy pinch of salt.
   Stirring almost constantly, let this liquid reduce until it is almost gone, then add another ladle of broth. Continue this until the sauce coats the back of a spoon. Taste the spoon and see if the risotto needs salt. If so, add a small pinch.
   This much risotto rice should need about 4-5 cups of liquid total (including the wine) to come together, so start tasting the rice at the 3rd cup. If it is almost there – firm in the center but translucent on the outside, and fully surrounded with a creamy sauce – add one more cup of broth, stir well, and taste one more time for salt. (If not, you have old rice and you’ll need to go one more cup and let it cook away.)
   Now add in the shrimp, the parsley, and the remaining tablespoon of butter. Stir constantly until this last cup of broth is about half gone: Remember you want this risotto to be loose and creamy.
   Right before you serve, add in the lemon zest and serve at once. Best served with bowls and spoons rather than plates and forks.
   Serves 2 as a main course or 4 as a side dish or appetizer.


Judge Kirkendall is a retired probate judge.  He has taught cooking classes for more than 25 years at various cooking schools in the Ann Arbor area and has himself attended classes at Cordon Bleu and La Varenne in Paris, as well as schools in New York, New Orleans and San Francisco.  He is past president of the National College of Probate Judges and can be reached at  Judgejnk@yahoo.com.