Brown Shrimp and Samphire Risotto for Foodie Thursday
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The Beatles
Don't Let Me Down (feat. Billy Preston)
- 1967-1970.
- Apple.
- 10.
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Eddie Cochran
Summertime Blues
- The Best Summer Ever (Various Artist.
- Virgin.
- 1.
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Steve Earle & The Pogues
Johnny Come Lately
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Sophie Ellisâ€Bextor
Love Is A Camera
- (CD Single).
- Douglas Valentine.
- 001.
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Michael Jackson
Love Never Felt So Good (feat. Justin Timberlake) (feat. Justin Timberlake)
- Xscape.
- Sony Music.
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The Mavericks
Dance the Night Away
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Paolo Nutini
Let Me Down Easy
- Caustic Love.
- Atlantic.
- 001.
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Luciano Pavarotti
Nessun Dorma
- (CD Single).
- Decca.
- 2.
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Ph.D.
I Won't Let You Down
- One Shot '80 (Various Artists).
- Universal Music.
- 13.
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The Pierces
Kings
- (CD Single).
- Polydor.
- 001.
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Bruce Springsteen
Glory Days
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A Tribe Called Quest
Can I Kick It?
- (CD Single).
- Jive.
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Wreckless Eric
Whole Wide World
- 1977 - The Spirit Of Punk (Various Artists).
- Virgin.
Brown Shrimp and Samphire Risotto
Brown Shrimp & Samphire Risotto
by Veasey & Sons Fishmongers, Forest Row, East Sussex Ìý Ìý
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Serves 4
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Prep time 10 mins
Cooking time 30-35 mins
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Ingredients
250g peeled brown shrimps
150g samphire, washed
25g unsalted butter
1.2L fish stock
2 shallots, finely chopped
1 garlic clove, finely chopped
350g risotto rice
120ml dry white wine
25g Parmesan cheese, freshly grated
salt & freshly ground black pepper
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Method
1.ÌýÌýÌý Break off & discard the woody ends (if any) of the samphire & break the rest into 2.5cm pieces.
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2.ÌýÌýÌý Melt the butter in a large saucepan. Add the shallots & garlic & cook gently for a couple of mins.
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3.ÌýÌýÌý Add the rice & turn it over until all the grains are coated in the butter.
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4.ÌýÌýÌý Pour in the wine & simmer, stirring constantly, until it has been absorbed.
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5.ÌýÌýÌý Then add a ladleful of hot stock & stir until it has all been taken up before adding another. Continue like this for about 20 mins, stirring constantly, until all the stock has been used & the rice is tender but still a little al dente.
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6.ÌýÌýÌý Drop two-thirds of the samphire into the rice along with the last ladle of stock.
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7.ÌýÌýÌý Stir the shrimps, Parmesan cheese & some seasoning into the risotto.
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8.ÌýÌýÌý Divide the risotto between 4 warmed bowls & serve, garnished with the rest of the samphire.
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Nigel’s Top Tips
- Rinse your samphire well in cold water, before cooking, & if you’ve collected it yourself, make sure you discard the tough whiskery roots, it’s the delicate stems you need to hang on to.
- If you want to make your own stock, use prawn, lobster or crab shells & simmer with onion, garlic, & a carrots, for about 15 mins.
Broadcast
- Thu 12 Jun 2014 17:05Â鶹ԼÅÄ Radio 2