Stephen's speciality is risotto and they are always different and always amazing.
If you are wondering how to incorporate edamame into your repertoire, here is your answer. For a primer on edamame, go to http://vegetarian.about.com/od/glossary/g/edamame.htm
Apparently you can get them frozen hulled at Trader Joe's http://www.traderjoes.com/ pr Whole Foods.
Ingredients:
olive oil
onion
mushrooms, biggish pieces
red pepper
edamame (frozen, hulled)
1 cup arborio rice
1-1/2 cups chicken broth, plus extra water if required
dried herbs (basil, rosemary)
package of frozen shrimp or fresh shrimp
1/4 cup wine
4 oz. any meltable mixed cheeses (blue, feta, brie, not mozzarella)
Instructions:
Chop the onion and red pepper.
In a frying pan, sauté in onion, red pepper, mushrooms, and edamame in olive oil. Set aside.
Put some olive oil into a 2 quart sauce pan. Add the rice and bring to a sizzle, while stirring.
Add half the broth to the sauce pan. Bring to a boil. Keep the pot at a simmer, stir almost constantly, and keep adding broth (about 20 minutes).
Add the wine and cook until absorbed. The rice should be almost dry. The main secret is not to let the rice get too dry or too wet.
Add the dried herbs, shrimp, cheese, wine, and sautéed vegetables.
Stir until cheese is melted and shrimps are cooked. Serve.
See also:
BC Spot Prawns
