Here’s a Sunday supper fave of ours that makes great baby leftovers (especially if you freeze individual portions).
The key to great risotto (as you all know) is not just the constant stirring over a medium high heat, so ensuring a fast, steady cooking time and so guaranteeing that the cooking liquid never "drowns" the rice. No, it’s the lashings of butter, parmigiano cheese and white wine/vermouth that guarantees the rich and super-tasty flavours.
Great for adults and adventurous cheese-craving four year olds. Not always so great for the under one crowd.
Some risotto recipes call for a wine/vermouth base to be added at the start of the cooking process. This recipe employs a mix of wine, butter and grated parnigiano at the end, when the rice is already al dente. See where I’m going here?
Yes – you can have your cake and eat it….or your tasty risotto at least without worrying about overdosing your baby’s palette.
We make one batch of this dish sans the good stuff for baby Z and then load up the really tasty version for Mommy, Daddy and Dylan.
This keeps everyone happy, all the food digested, and still leaves baby meals for the week ahead.
Here’s what you need:
One and half cups of arborio rice
One red onion (diced)
One pound of fresh shrimp, shelled and cleaned
half a cup of frozen peas
quarter of a pound of porcini mushrooms
Three cups of chicken stock or hot water
Half a cup of white wine/sweet vermouth
A healthy nob of butter (think that’s enough….add another one)
Quarter of a cup of freshly grated parmigiano reggiano cheese
Salt and pepper to taste
Here’s How You Cook It.
Keep your stock warm in a saucepan
Heat a 14 inch sautee pan with a small amount of olive oil
Add the rice and chopped onion and coat with oil
Add a ladle of stock at a time and cook on a medium-high heat, stirring continuously so the rice cooks evenly and quickly in the liquid. Keep adding stock so the rice never dries out.
After about seven minutes add the chopped porcini mushrooms and the frozen peas. After three more minutes, add the shrimp and cook in the rice until they have turned pink. Keep ladeling the stock and stirring until the risotto is al dente (this should be at the same time that the shrimp is cooked).
Remove from the heat and separate the amount you want for baby (including other meals through the week). Serve today’s portion into a serving bowl and let cool.
Return the main risotto to heat (reduce to medium) and add the wine/vermouth, cheese and butter. Keep stirring until the cheese has melted and the wine has evaporated (about two minutes). Salt and pepper to taste then serve immediately.