Estoian-style risotto with pickled canterelle, shrimps and green peas
I post here a simplified and Estonian version of the Italian classic risotto, which I prepared in September 2019. I wasn’t sure whether this combination gives at all an edible meal but after all the taste of this risotto came very delicious. A friend of mine brought me home-made can of pickled chanterelle made by her mom. The slightly sweet acidity of the classic Estonian country food marinade and black pepper gave to the risotto a very pleasant taste. If you have mushrooms pickled for the winter, why not use them to make this kind of food?
As always, I make risotto in the wrong way, but finally, it tastes delicious. First of all, I do not use broth but water. And secondly, I don’t use butter but olive oil to give the food the final touch. The oil leaves food lighter and tastes better. Whoever wants can, of course, use butter.
Preparation time: 30 min
Level: Moderate
Quantity: Serves four
Ingredients:
1. About 250-300g of good quality arborio or risotto rice (arborio or carnaoli). Carnaoli is easier to make, and the result will be more creamy risotto. Arborio gives you a light risotto and it is easier to boil over. In general, the classic is that risotto could be a bit al dente, but it depends on the preferences of the eaters.
2. 1 medium onion finely chopped
3. 3-4 large garlic cloves finely chopped
4. White dry wine, sour champagne or prosecco, 2-3 glasses
5. 100-200g finely grated Parmesan, 50g of finely grated parmesan for serving
6. 100ml good olive oil
7. Hot water for a couple of glasses
8. 200g peeled shrimp
9. 250g frozen or fresh green peas
10. Sea salt and freshly ground black pepper. Be careful with adding salt as different parmesan types having various salinity and the salt can be always added at the end if needed.
Preparation:
1. Heat 2 to 3 tablespoons of oil in a thick saucepan, add onion and garlic and fry lightly (not brown!)
2. Add the rice to the onion and garlic and stir. Stir gently for about 1 min (not browning).
3. Reduce the heat by half, add a glass of wine and stir.
Risotto should be stirred almost all the time, not beaten. When mixed, the starch comes out of the rice and the risotto becomes creamy. The bottom must not form a layer that does not mix well afterward.
4. When the liquid evaporates and the rice dries, add a glass of hot water, stirring constantly. Repeat the process 4-5 times.
5. Lightly season with salt and add a little black pepper to spread the taste of pepper.
6. When the rice is almost ready but still slightly crunchy in the middle of the grain, add 1-2 glasses of wine
7. Drain marinated mushrooms (do not rinse) and add to the risotto
8. Add green peas and shrimps. Add the freshly ground black pepper.
9. Stir until rice begins to dry slightly, then stir in 100-150g of grated parmesan (50g of the parmesan can be left for serving )
10. Once parmesan is incorporated, immediately add about 80 ml of oil, mix well and allow to rest for about 1-2 minutes under the lid.
11. If necessary, season with hot and black pepper and serve immediately.
Ready!!!
