|Positano Lemon Risotto
Amazing with seafood, pork, chicken and vegetable dishes!
1/4 cup butter
1 small white or sweet onion, finely chopped
1/2 pound arborio or carnaroli rice
2-3 oz white wine
3 cups vegetable broth, hot
1.5-2 oz Parmigiano Reggiano, grated
Juice and zest of two large juicy lemons
Lemon olive oil (or olive oil)
In a large shallow pot, melt the butter and add the chopped onion, cooking for a couple minutes. Add the rice and toast for a moment. Add the white wine and cook to evaporate.
Add the simmering broth one ladle at a time, stir, simmer until absorbed and repeat - cooking until rice is tender, about 20 minutes depending on conditions. Rest covered, for several minutes.
Just before serving, add most of the Parmigiano Reggiano, lemon juice and most of the zest and stir to incorporate. Drizzle with lemon infused olive oil and garnish with Parmigiano and lemon zest. - Adapted from Le Tre Sorelle, Positano, Italia
A natural pair with seafood, pork, chicken and vegetable dishes. Pairing recipe suggestions follow.
Prosciutto Wrapped Shrimp Sticks
Bursting with flavor and texture thanks to wild American shrimp and genuine Prosciutto di Parma.
24 Large Wild Gulf Shrimp, peeled and deveined – no tails
Extra Virgin Olive Oil, preferably Picual
pinches of Chef Mick's Tuscan Grill Rub, or your favorite
12 slices of Prosciutto di Parma, sliced paper thin
12 long, slender skewers
Garnish: fresh herbs, lemon wedges
Preheat a medium high grill - brush grates clean.
Peel and devein shrimp, remove tails, rinse and dab dry. Brush with olive oil and season with pinches of Tony's Tuscan Grill Rub, or your favorite seasoning.
Cut one slice of Prosciutto di Parma in half, making two long strips. Wrap one shrimp in a thin strip of prosciutto and pin with a skewer, sliding the shrimp bundle down about three inches. Wrap a second shrimp with the other strip of prosciutto and slide onto the end of the skewer – keeping the two shrimp about 1/2 – 3/4 inch apart. Repeat with remaining shrimp and prosciutto to make 12 skewers of two shrimp bundles.
Brush with olive oil and keep refrigerated until ready to cook. Grill over direct medium high heat on an oiled cooking grate until browned and cooked through - just a couple minutes per side will do it.
Transfer to a serving platter and garnish creatively with herbs and lemon wedges. Great with a drizzle of olive oil and Balsamico di Modena, pesto sauce, roasted red pepper sauce and alongside toasted baguette slices, bruschetta or crostini. – Chef Mick (Michaelangelo) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com
Chef Notes: With only three ingredients, quality shrimp, genuine Prosciutto di Parma and a flavorful olive oil will make a huge difference! Picual is a good choice since it tastes great and handles higher temperatures than other olive oils. Use American shrimp from the Gulf of Mexico, the taste and texture is better and they’re earth friendly!
Prosciutto Wrapped Shrimp and Scallops
1 lb. shrimp, peeled and deveined
10 large sea scallops
Paper-thin slices of Italian Prosciutto, allow about one slice for every two pieces of shellfish
Juice of 2 lemons
2 TBS fresh sage, chopped (or your choice of fresh herbs)
Sea salt & fresh ground pepper
1-15" cedar plank, soaked
Cut prosciutto into halves or thirds lengthwise, creating long strips for wrapping shrimp / scallops.
Wrap shrimp and scallops with prosciutto and secure with toothpicks; place in shallow baking dish. In a separate bowl combine lemon juice, sage, olive oil, salt and pepper; drizzle over seafood and allow to sit for 15 minutes.
Prepare grill to 350 degrees. Place soaked plank over direct heat, close lid, and allow to heat for 3 minutes. Open lid, turn plank with grilling tongs, and continue to heat. When plank creates a light smoke and begins to crackle, place shrimp and scallops on hot plank. Close lid and cook for about 10 minutes or until done. Amazing with a drizzle of fine balsamic vinegar. Serves 4-5