Black Risotto With Red Shrimp
I love to cook. But what I love even more is having a friend come over and make me something delicious!
And in this case, it was black risotto with shrimp. Yup, I’ve got good friends!
If you’ve never tried to cook risotto at home, my friend from Veganster is about to show you how!
Veganster is a great site that provides a lot of useful content about vegan food, restaurants, health tips and events. They’re also about to bring some yummy dates to the market. Check them out and show your support.
Back to the dish! Let’s cheers our glasses of wine and get cooking!
INGREDIENTS:
2 Cups of Black Rice
1 Red Onion
Olive Oil
2 Cubes of Maggi Vegetable Broth
6 Cups of Water
1 Tomato
1Lb of Shrimp (large), cleaned & deveined
Parmesan Cheese
Cumin
Cinnamon
Turmeric
Cayenne Pepper
Ketchup
Mayonnaise
Salt
Garnish with Cilantro
DIRECTIONS:
Risotto
- Bowl 1: Soak the 2 cups of Black Rice in ~3 cups of hot water for 20 mins. Set aside.
- Pot 1: Dice 1/2 of the onion and put in a pot with a bit of olive oil. Cook on medium heat.
- Pot 2: Add 6 cups of water to the 2 Maggi Cubes and put on heat until it boils
- Dice one tomato.
- Pot 1: Once the onion is until golden, add 1 teaspoon each of cumin and cinnamon, as well as the diced tomato. Return to heat.
- *Now is good time to start prepping the shrimp*
- Drain the rice
- Add the reconstituted broth (pot 2) to the Onions (pot 1), then add the black rice and one teaspoon salt (adjust to taste). **Please note we used only ~3/4 of the broth.
- Slowly add and stir in the Parmesan Cheese in batches.
- Return the pot to high heat. Monitor closely and stir regularly. *Patience: Black rice takes time to cook!* After 10 mins on high, reduce to medium heat (keeping the rice & broth mix at a low simmer).
- Stir every 5-10 mins until rice absorbs the broth.
Try Our Easy Salmon Recipe!
Shrimp
- Rinse shrimp and pat dry.
- Add 1-2 tablespoons of olive oil.
- Add: 1 tablespoon turmeric, 1 teaspoon cumin, and 1 teaspoon cinnamon.
- Gentle mix until all shrimp are evenly coated.
- Chop 1/4 red onion
- Add shrimp and onion to a saucepan, and sauté over medium heat until shrimp are cooked.
- Hint: Shrimp cook fairly quickly, so start these on the stove after you’ve got the risotto mixed and back on high heat.
Sauce
- In a small bowl, combine 2 tablespoons Ketchup and 2 tablespoons Mayonnaise
- Add 1 tablespoon Turmeric
- And Cayenne Pepper to your liking, depends how spicy you want it
- Mix well
Plate the risotto and shrimp, drizzle on the red sauce, and garnish with some cilantro.
Bon Appétit!
Wine Recommendations:
Campo Viejo Reserva
Densely packed red wine with excellent structure and balance ripe cherry and vanilla flavors long and very smooth on the finish.
La Crema Chardonnay
A round, light, and balanced Chardonnay from Califorina’s cool Sonoma Coast. Apricot, lemon, Gala apple, subtle oak and spice aromas. Lemon drop, white stonefruit yellow plum and honeydew melon on the palate. Richly textured and concentrated with balanced acidity that drives a lingering finish.
La Marca Prosecco
A delicate Prosecco with a pale, golden straw color and sparkles with lively effervescence. Opening with aromas of fresh-picked citrus and honeysuckle blossoms, the crisp, clean palate brings fruity notes of green apple, juicy peach and ripe lemon, framed by hints of minerality. The finish is light and fruit-forward with a refreshing style.
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