This is it folks, we’ve made it to the final round of the Marx Foods Integrale Gauntlet!
I’m honored to have been selected for the final round and to be competing amongst such talented bloggers.
My first two dishes, I went big and bold in flavors and presentation. For this round, our requirement is to take a picture so mouth watering you can taste the flavors right off of your computer screen. I wanted to go with something that was fresh, simple and seasonal. A flavor profile that was easy to create in your mind by just looking at a photo.
Truth be told, I love lemon in all types of dishes, savory and sweet. The zest brings so much brightness to a dish and the juice just the right amount of acid to round it out.
Then I received these beautiful fava beans in my CSA this week, it was like they were meant to go into my risotto. The work involved to shell the favas is payoff enough for the nutty flavored beans that compliment the Integrale rice so nicely.
Fava beans have an outer and inner shell. It takes a bit of work to get to the actual bean, but the taste of fresh fava beans can't be beat. The process is rather simple, just snap the end of the bean and remove the string on the seam. A fresh pod, should contain about 5-6 good size beans. Then blanch the beans and remove the waxy inner shell. You should be able to pinch the shell to remove the bean, but having a small paring knife nearby is helpful for any difficult ones.
Remove the fava beans from their pod and blanch in a pot of salted boiling water for 30 seconds.
Immediately plunge into a bowl of ice water and then remove their outer shell. Set aside.
In a medium bowl, mix together the shrimp, 1 tablespoon lemon zest, minced garlic and 1/2 tablespoon olive oil. Set aside to marinate.
In a medium stock pot, bring the chicken stock to a low boil and then reduce the heat to low, keeping the stock warm while making the risotto.
In a large heavy bottomed pot, such as a Dutch oven, heated on medium drizzle about a tablespoon of olive oil and add the onions. Cook until soft and translucent. Add the garlic, and cook until fragrant, about 30 seconds.
Add the rice and toast, stirring, for 1-2 minutes.
Pour in the wine, cooking until mostly absorbed by the rice.
In 1/2 cup increments, ladle the chicken stock into the rice, stirring occasionally. You may or may not use all 4 cups of stock. Cook until the rice is toothsome and creamy.
Meanwhile, while the risotto is cooking, preheat your oven to 350 degrees F.
Lay the shrimp on a parchment lined baking sheet and season with salt and pepper. Bake for 8-10 minute or until pink and completely cook through. Remove and set aside.
To finish the risotto, mix in the parmigiana cheese, lemon zest, juice and fava beans. Season with salt and pepper.
Serve with shrimp on top and additional lemon slices.
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