LOUISIANA BROWN JASMINE RICE AND SHRIMP RISOTTO

Louisiana Brown Jasmine Rice and Shrimp Risotto image

Donald Link, the chef and owner of the award-winning restaurants Herbsaint and Cochon in New Orleans, and his chef de cuisine, Ryan Prewitt, like to use Cajun Grain brown jasmine in a luxe shrimp risotto. "It's really nutty and comes out a lot creamier," Mr. Link said.

Provided by Christine Muhlke

Time 1h30m

Yield Serves 6

Number Of Ingredients 13

Ingredients

6 tablespoons butter
1 1/2 cups Cajun Grain brown jasmine rice (see note)
1/4 teaspoon freshly ground black pepper
3 1/2 cups chicken stock
2 medium onions, diced
2 cloves garlic, minced
1 jalapeño, minced
1 acorn squash, peeled and cut into ½-inch pieces
2 pounds large shrimp, peeled and deveined
1/4 cup scallions, thinly sliced
1/4 cup parsley, chopped
Salt
freshly ground black pepper to taste

Steps:

Heat a medium saucepan over medium heat. Melt 2 tablespoons butter. Sauté the rice and black pepper until rice is well coated and nutty smelling, about 3 minutes. Add 2½ cups stock and bring to a boil. Reduce heat to low, cover tightly and simmer for 20 minutes. Stir and quickly re-cover. Continue simmering for another 20 minutes. Stir again. Turn off the heat and replace the lid. Set aside to continue steaming off the heat while preparing the rest of the dish.
Heat a large sauté pan (at least 5 quarts) over medium heat. Melt 4 tablespoons butter. Sauté the onions, garlic, jalapeño and squash until soft, 10 to 15 minutes. Add the shrimp and cook until pink, about 5 minutes. Add 1 cup stock and the cooked rice and stir well to combine. Bring to a simmer and heat thoroughly while stirring, about 5 minutes. Stir in the scallions and parsley. Season to taste with salt and freshly ground black pepper. Serve immediately.

Nutrition Facts : @context http, Calories 480, UnsaturatedFat 6 grams, Carbohydrate 56 grams, Fat 15 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 8 grams, Sodium 1097 milligrams, Sugar 4 grams, TransFat 0 grams