Risotto with Herbes de Provence Shrimp

Cook Time: 35 - 45 minutes

Risotto

Ingredients

3 cups reduced-sodium chicken broth
1/2 cup frozen peas
2 tablespoons butter, divided
1 shallot, finely chopped
3/4 cup Arborio rice or medium-grain white rice
3/4 cup Champagne or White wine

1Tsp Fresh Thyme
1/4 cup freshly grated Parmesan
4 spring onions finely cut for garnish

1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Method:

In a saucepan, bring the chicken stock to a boil. Keep simmering, since you want to add it hot to the rice.
In another medium saucepan, melt 1 tablespoon of the butter. Add the shallot and cook until soft, about 3 minutes. Add the Arborio rice and stir to coat in the butter. Toast the rice, stirring constantly, for about 3 minutes more. Add thyme. Add the Champagne/White wine and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly. Allow the broth to be absorbed before adding the broth again. Keep adding broth until the rice is tender but still firm to the bite and the mixture is creamy, about 20 - 25 minutes total. Remove from the heat. Gently stir in the peas, remaining butter, Parmesan, salt, and pepper. Spoon the risotto into serving dishes and garnish with green onion and shrimp over the top of the risotto. Can also add shaved Parmesan. Serve immediately.

Shrimp

Ingredients:

12 Large shrimp, cleaned and deviened

1 Tsp Herbes de Provence

1/4 Tsp. crushed red pepper

1 1/2 Tsp. finely chopped garlic

Salt & Pepper

Olive Oil

2 Tsp Lemon juice

Method:

Marinate shrimp with herbs, red pepper, garlic, salt & pepper, for about 1/2 hour. Heat oil in a frying pan. Add shrimp. Saute till cooked about 5 minutes. Add lemon juice. Serve 3 shrimp on top of the risotto.

White Truffle Oil Infused Custard

I have been wanting to try this dish for quite some time. The other day when I had friends & family over I figured this was the perfect time. I wanted this to be the opener for my French meal. The presentation of this custard in the eggshell made a simple custard seem very elegant.

I got this recipe from Thomas Keller's French Laundry Cookbook.

Chive Chips

Ingredients:

1 large russet potato

2 tsp Clarified Butter

Kosher Salt

About 20 Chive tips

Method:

Preheat oven to 275F.

Peel the potato & use a paring knife to trim it into a band-aid shape, about 4" long & 1" wide. Brush 2 Silpats or parchment paper with clarified butter. Sprinkle with Kosher salt. Place one Silpat on baking sheet. Using a mandolin slice the potatoes into paper thin slices. Stack the potatoes in order so you will be able to match them.

Lay the potato slices on the Silpat & keep it's mate next to it. Place a chive in the center of the potato. Use your fingers to press down & remove any air pockets. Lay the other potato slice on top. Cover with the 2nd Silpat. Bake for 20 - 25 minutes. Remove chip when it is nice & golden brown. Chips can be made 2 days ahead.

Custards

Ingredients:

8 large eggs

2/3 cup milk

2/3 cup heavy cream

11/2 Tbsp White Truffle Oil

Kosher Salt

Freshly ground White Pepper

Method:

Prepare the eggshells:

Using an egg cutter, cut off the wider end of the egg. Remove & discard the lid. Do so for all eggs keeping two for the custard.

Rinse the eggs & remove the inner membrane. Drain the eggshell upside down in an egg carton.

Custard

Method:

Heat the milk & cream in a saucepan. Remove when it reaches a boil. Turn on the blender & pour milk & cream in. Add Truffle oil, eggs, salt & pepper to taste. Strain the mixture. Let it rest for a few minutes & skim off any foam. Turn the eggshells upright in the carton & fill each egg 3/4 of the way.

Use a glass or steel baking pan large enough to hold the egg carton & at least 4" deep. Place the carton in a pan & fill 2/3 of the way with hot water. The water should be inside & outside the egg carton.

Place in the center of oven & bake for 40-45 minutes, or till custard is set. The finished eggs can be kept in warm water for up to 2 hours.

To serve:

Place egg in egg cup. Gently stand chive chip in custard.