Radicchio Risotto with Grilled Mantis Shrimp Recipe

radicchio risotto cheese recipe grilled mantis shrimp

Radicchio Risotto with Grilled Mantis Shrimp Recipe

Radicchio or Italian chicory (Cichorium intybus) and is a perennial plant and it’s grown as a leaf vegetable which usually has white-veined red leaves. It has a slighly bitter and spicy taste, which mellows when it is grilled or roasted.In Italian cuisine, it is usually eaten grilled in olive oil, or mixed into dishes such as risotto. Beside Radicchio risotto, i like to served radicchio raw as a salad, usually with Grilled Angus Ribeye Beef Steak with Jerussalem Artichoke, Tofu and Tarragon Vinnaigrette

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Radicchio

radicchio risotto chopped red endives

Diced Radicchio for Making Radicchio Risotto

radicchio risotto recipe best italian red endive recipe grilled mantis shrimp

Radicchio Risotto with Grilled Mantis Shrimp (Canocchie)

The bitter edge of radicchio is cooked off a bit in this risotto, but the primary flavor does involve the sophisticated slightly bitter flavor one expects in chicories, endives, and radicchio. The like to add some Danish blue cheese to  the because the creamy and cheesey taste milder the bitter flavour. AYou can use any of theese for this recipe, and don’t forget to double the amount to get the same effect as the blue cheese. For making the quick and easy radicchio risotto, you should use arborio rice or any short grain rice because it cooked faster than medium or long grain rice. This is needed because you don’t wanna overcooked the radicchio.

grilled mantis shrimp canocchie risotto

Radicchio Risotto Recipe with Blue Cheese and Grilled Canocchie (Mantis Prawn)

For the protein, i’m using mantis shrimp or mantis prawn or Canocchie in Italian. I’ve ever made Deep Fried Mantis Shrimp with Salt and Pepper Crispy Butter Cereal or Oatmeal and Stir Fry Mantis Shrimp with Black Pepper Sauce Recipe, i’m better be using another ccoking technique for it with is simple grilling. The grilled mantis shrimp is marinated with salt and peper then drenched with some lime juice and olive oil. Instead of throwing away, the rest of the mantis shrimp shell and  head i use for cooking the risotto, it’s made the risotto taste even better. Usually the mantis shrimp head and the head is add  to the broth that using for making the risotto, but i’m not that kind of patient to reduce the broth for infused the mantis shrimp flavour.

mantis shrimp canocchie udang ronggeng lipan

Mantis Shrimp Meat (Peeled/ Deshelled)

grilled mantis shrimp recipe canocchie risotto radicchio recipe

Grilled Mantis Shrimp with Canocchie and Radicchio Risotto Recipe

Radicchio Rosotto Recipe:

  • 1 medium size head radicchio, diced
  • 1 small onion, finely chopped
  • 3 cups chicken or vegetable broth
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 cups aborio rice (any short grain rice)
  • 1/2 cup dry white wine
  • 50 gr blue cheese (about 4 tbsp), or any kind of cheee
  • salt and pepper to taste

Instruction:

  1. In a medium saucepan bring the broth to a boil. Reduce heat to maintain a gentle simmer.
  2. In another medium saucepan, heat up the butter and olive oil.
  3. Add the chopped onion and stirring occasionally, until tender, for about 3 minutes.
  4. Add the radicchio and and stirring occasionally, until wilted and tender, about 5 minutes.
  5. (Add the mantis shrimp shell to enhance the flavour if you like )
  6. Add the aborio rice and stir to combine thoroughly and to ensure that each grain of rice is coated with butter.
  7. Add the red wine and cook, stirring, until the liquid is absorbed.
  8. Add 1 cup of the broth and cook, stirring, until liquid is absorbed.
  9. Repeat with a second cup of broth. After that batch is absorbed repeat with 1/2 cup amounts until the rice is tender, about 25 minutes total.
  10. Stir in the blue cheese and dont’s forget to discard the mantis shrimp shell
  11. Serve the risotto immediately with grilled mantis shrimp

Grilled Mantis Shrimp Recipe:

  • 2 medium size mantis shrimp, cleaned, deshelled (Use the shell and the head for cooking the risotto)
  • 1 tbsp lime juice
  • 1 tbsp olive oil
  • salt and peper to taste

Instruction:

  • Mix all the mantis shrimp with all the ingredients, let it marinade for about 5 minutes in the fridge
  • Discard the liquid and pat dry, springkle with more olive oil and peppercorn if you like
  • Grilled the mantis shrimp with medium heat until done.
grilled mantis shrimp recipe canocchie mantis prawn

Grilled Mantis Shrimp (Udang Ronggeng Bakar)

  • Serve it over the risotto

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Easy Pumpkin Risotto with Almond Mushrooms & Black Olives Recipe

pumpkin risotto recipe making squash risotto

Easy Pumpkin Risotto with Almond Mushrooms Recipe

 

Pumpkin risotto is one of the famous veggies- based risotto variety. Pumpkin is suits  for making risotto becauce it had a sweet, creamy and buttery taste. You can use any kinds of pumkin or squash to make risotto, but i recomend to use Australian Butternut or Japanese kabocha pumpkin because the dish color would be velvety orange. I like to use pumpkin chuncks and pumpkin puree to make a real pumpkin risotto. For making a pumpkin puree, you can either boilling, steaming or even roasting it with  foil and let it cooled before processing into smooth puree. Pay attention for the pumpkin chunck size because too small chunck will turn into a soggy overcooked pumpkin chunck and too big will lead into overcooked risotto rice. This pumpkin risotto is a great vegan version of risotto, the other meat-based risotto that i’ve posted is Milanese Risotto with Saffron Yoghurt Roasted Ribs, and Arròs Negre. I add some Brazillian Mushroom or Almond Mushrooms and chinese sausage or lap cheung because i can’t find any bacon in the supermarket.

butternut pumpkin risotto squash recipe

Butternut Pumpkin Risotto with Almond Mushrooms and Kalamata Olives

Risotto is an Italian rice dishes that cooked into a creamy consistency. The broth may be based on  meat, fish, or veggies. Many types of risotto contain butter, wine and onion. It is one of the most common ways of cooking rice in Italy. There are many different risotto recipes with different ingredients, but they are all based on rice of an appropriate variety cooked in a standard procedure. Short grain rice will suits for making risotto because it’s cook faster than the long grain. Soaking the rice  for about 30 minutes prior to cooking will make it cook easier. Sauteeing the rice with oil or butter will make the starch losen up while cooking the risotto and make it it cooked faster even more.

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Quick and Easy Pumpkin Risotto

The rice is first cooked briefly in a soffritto of onion and butter or olive oil to coat each grain in a film of fat, called tostatura; white wine is added and has to be absorbed by the grains. When it has evaporated, the heat is raised to medium high and very hot stock is gradually added in small amounts while stirring gently, almost constantly: stirring loosens the starch molecules from the outside of the rice grains into the surrounding liquid, creating a smooth creamy-textured liquid. At that point it is taken off the heat for the mantecatura when diced cold butter is vigorously stirred in to make the texture as creamy and smooth as possible. It may be removed from the heat a few minutes earlier, and left to cook with its residual heat.

pumpkin risotto butternut squash rice

Butternut Pumpkin/Squash Risotto

Perfectly cooked risotto is rich and creamy but still al dente, or got a bite-resistance in the middle, but i prefer it throughly cooked. The traditional texture is fairly fluid, or all’onda (“wavy, or flowing in waves”). It is served on flat dishes and it should easily spread out but not have excess watery liquid around the perimeter. It must be eaten at once as it continues to cook in its own heat and can become too dry with the grains too soft.

butternut pumpkin labu butternut squash

Butternut Pumpkin or Squash, Labu Butternut

almond mushrooms brazillian Mushrooms

Almond Mushrooms or Brazillian Mushrooms

pumpkin risotto ingredients

Pumpkin Risotto Recipe

Ingredients:

  • 1 1/2 cup short grain rice, soaked 15 minutes, drained
  • 100 gr butternut pumpkin chunck
  • 100 gr butternut pumpkin puree
  • 50 gr bacon* i substitude with chinese sausage (Lap Cheung)
  • 10 gr dried almond mushrooms or brazillian mushrooms or any mushrooms that u’ve got
  • 1/2 cup black olives, cut into 1 cm thick ring
  • 3 cups chicken stock
  • 1/2 cup white wine, or you can substitude wuth rice wine
  • a pinch of saffron threads
  • 2 tbs olive oil
  • 2 tbsp butter
  • 1 bay leave
  • 3 cm cinnamon
  • 3 cardamon pod
  • 1/2  onion, finely chopped
  • 4 garlic cloves, crushed, finelly chopped
  • 1 cup (250ml) dry white wine or rice wine
  • 1/2 cup (40g) finely grated cheese, Parmiggiano-Regianno would be the best
  • deep fried shalllots for garnish

Instructions:

  • Heat up the stock in a heavy bottom sauce pan until small boil and add the saffron to the stock, stirring to infuse, turn off the heat and set aside.
  • Heat the olive oil and butter over medium heat, add the onion and garlic cook until softened and translucent but not browned
  • Add the cinnamon, bay leaves and cardamon pod
  • Once the onions are translucent, add the pumpkin chunck, choppped mushrooms, and olives until fragrant
  • Add the rice and stir with a wooden spoon until the rice toasted and opaque, 3 to 4 minutes.
  • Add the wine to the toasting rice, and then add 1 cup of the saffron-infused stock and cook, stirring, until it is absorbed.
  • Continue adding the stock one cup at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente or your preference doness, about 15 minutes.
  • Stir in the 1 tbsp butter and cheese until well mixed. let it rest for 2 minutes
  • Portion risotto into 2 warmed serving plates, serve with deep fried shallots

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