Risotto w/Camembert & Rock Shrimp
Risotto/Rock Shrimp / Camembert Recipe
Compliments of Jason from Jackson's Bar & Oven - Santa Rosa, CA
1-Tablespoon Olive Oil
2 yellow Onions, finely chopped
3 cloves Garlic, minced
1 lb. Wild mushrooms (I used chanterelles)
1.5 cups Kokomo Grenache Rose
6 cups Mushroom stock (veg. stock will do)
2 cups Arborio rice
8 oz. Marin French Camembert .Room temp.
1 lb. Rock Shrimp
1 Bunch Chives
2 Tablespoons Butter
Start by putting the stock in a separate pot and heat up.
Heat olive oil in large saucepan over medium heat. Sauté the onions and garlic until tender. Add mushrooms and cook until soft and start to caramelize. Take the rice and toast it in the pot stirring often (with a wooden spoon) to keep the onions and garlic from over browning.
Next add one cup of the Kokomo Rose to glaze the pot and cook out the alcohol. Now stir the rice constantly adding the hot stock about 8 oz. at a time, (adding more when it thickens) season with salt and pepper as you go, until all the stock is gone and rice is tender. Remove outer rim of rind from cheese and discard leaving top and bottom intact. Cut cheese into half-inch squares and add to rice and mix until incorporated.
In a sauté pan add the butter and remaining half cup of wine. Bring to a simmer and add shrimp. Poach shrimp until tender, season, and plate with some of the butter wine liquid on top of the risotto. Garnish with finely chopped chives.