The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [146]
9. Remove from heat, and stir in the reserved shrimp and zucchini, remaining 2 tablespoons butter, and the basil. Season with salt and black pepper, and garnish with basil, if desired. Serve immediately.
risotto with peas, marjoram, and asiago
SERVES 4
Perfect risotto is easy to make; the keys are to be sure the stock is fully incorporated after each addition and to avoid overcooking the rice. If you prefer, you may use Parmesan instead of Asiago cheese in this recipe.
6 to 8 cups homemade or low-sodium store-bought chicken stock
3 tablespoons extra-virgin olive oil
2 shallots, minced
1 cup Arborio or Carnaroli rice
½ cup dry white wine
1½ pounds garden peas, shelled (1½ cups)
3 tablespoons unsalted butter
1 cup grated Asiago cheese (about 4 ounces)
1 tablespoon coarsely chopped fresh marjoram leaves, plus several sprigs for garnish
Coarse salt and freshly ground pepper
1. Bring the stock to a boil in a medium saucepan over medium heat; reduce heat, and keep at a low simmer.
2. Meanwhile, heat the oil in a large, heavy-bottomed saucepan over medium heat. Add the shallots, and cook, stirring frequently, until they are softened and translucent, about 4 minutes. Add the rice; cook, stirring frequently, until it is thoroughly coated and slightly fragrant, 3 to 4 minutes. Add the wine, and cook, stirring constantly, until it is completely absorbed.
3. Using a ladle, add ¾ cup hot stock to the rice mixture; stir constantly with a wooden spoon until it is thick enough to leave a clear wake.
4. Continue adding stock, ¾ cup at time, stirring constantly after each addition, until the rice is mostly translucent but still opaque in the center and the liquid is the consistency of heavy cream, a total of 18 to 20 minutes; the mixture will continue to thicken slightly when removed from heat. About 12 minutes into cooking, stir in the peas. Watch carefully, adding smaller amounts of liquid if necessary to make sure it does not overcook. The rice should be al dente but no longer crunchy, and the peas tender and bright green.
5. Remove from heat. Stir in the butter, cheese, and chopped marjoram; season with salt and pepper. Serve garnished with marjoram sprigs.
arugula risotto
SERVES 12
Because this recipe makes a large quantity of risotto, be sure to use a wide, shallow saucepan or skillet to let the rice cook evenly.
3 to 3½ quarts (12 to 14 cups) homemade or low-sodium canned (6 14½-ounce cans) chicken stock
¼ cup extra-virgin olive oil
8 shallots, minced
3 cups Arborio or Carnaroli rice
1½ cups dry white wine
½ cup (1 stick) unsalted butter
1½ cups freshly grated Parmigiano-Reggiano cheese, plus more for serving
¼ cup plus 2 tablespoons Arugula Puree (recipe follows)
Coarse salt and freshly ground pepper
Arugula flowers, for garnish (optional)
1. Bring the chicken stock to a simmer in a large stockpot over medium heat; cover, and keep at a steady simmer until ready to use. At the same time, heat the oil in a large, heavy-bottomed saucepan over medium heat. Add the shallots to the oil; cook, stirring occasionally, until the shallots are softened and translucent, about 10 minutes. Add the rice, and cook, stirring constantly, until the rice is thoroughly coated and makes a clicking noise, 3 to 4 minutes. Add the wine; cook, stirring constantly, until the wine is completely absorbed.
2. Using a ladle, add about 1½ cups hot stock to the rice; cook, stirring constantly with a wooden spoon, until most of the liquid has been absorbed and the mixture is just thick enough to leave a clear trail behind the spoon. Add another ¾ cup hot stock to rice; cook, stirring constantly, until most of liquid is absorbed.
3. Continue adding stock, ¾ cup at a time, stirring constantly after each addition, until the rice is mostly translucent but still opaque in the center, and the liquid is the consistency of heavy cream, 20 to 25 minutes. The rice should be al dente but no