Farrotto with shrimp, peas, mint and oregano Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For the shrimp:
Extra virgin olive oil
1 onion, coarsely chopped
2 celery ribs, coarsely chopped
2 carrots, coarsely chopped
3 cloves garlic, smashed
1 lemon, cut in half
1 thyme bundle, tied with butcher’s twine
Kosher salt
1 lb of shrimp
For the farro:
Extra virgin olive oil
1 onion, diced
Kosher salt
2 cups semi-pearled farro
2 cups white wine
Shrimp stock, as needed
2 cups shelled English peas
3 sprigs of fresh mint, leaves cut into a chiffonade
3 sprigs of fresh oregano, leaves chopped
2 tbsp unsalted butter
1/3 cup freshly grated Parmigianino
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Directions: |
Directions:For the shrimp:
Coat a large tall pot with olive oil, toss in the onion, celery and carrots. Bring to medium-high heat. Cook until the veggies are soft and aromatic, 8 to 10 minutes. Add the garlic and cook for another 2 to 3 minutes. Fill the pot with water and toss in the lemon halves and the thyme bundle; season lightly with salt. Bring the pot to a boil and add the shrimp. Cover and cook for 12 minutes.
Use tongs to remove the shrimp from the pot and set aside (save the cooking water). When the shrimp are cool enough to handle, remove the meat from the shells and add the shells back to the pot. Simmer for 30 minutes. Strain the shells and veggies from the cooking liquid. If you’re using this right away, keep it hot. If not, freeze it. Cut the shrimp into bite-size pieces and reserve.
For the farrotto:
Coat a large wide pot generously with olive oil, add the onion and season with salt. Bring the pan to medium-high heat and cook the onion until soft and aromatic, 8 to 10 minutes.
Add the farro and cook, stirring frequently for 5 minutes. Add the wine. It should cover the surface of the farro. Continue to cook, stirring frequently, until the wine is totally absorbed, 5 to 7 minutes.
Add enough hot stock to the pan to cover the surface of the farro and stir to combine. Taste for seasoning and adjust if needed. Cook, stirring frequently, until the stock is absorbed. Repeat this process two more times, then add the peas. After the last addition of stock has been absorbed, taste the farro. If it’s firm or dry, add a little more stock and cook a little longer.
When the farro is tender, add the lobster meat, mint, oregano, butter and Parmigianino. Stir vigorously. Taste to make sure it’s delicious and serve. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
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