Aug 19, 2021
This week I will be sharing a conversation I had with Christine and Paula, the creative team behind Maui Luxe Picnics. They specialize in producing the perfect backdrop for your special occasion or just because. Ultimately, creating unforgettable memories.
Maui Luxe Picnics orchestrated an extraordinary evening for me on Mokapu Beach, which I talk more about in our interview. During our chat, Christine and Paula told me about a delicious risotto recipe one of their go-to chefs creates for them. “When our clients are interested in booking our setup in combination with a private chef service, we love to work with Chef Nicot from Hawaiian Chefs Table,” says Christine. She adds that “One of our favorite dishes catered by him is the Saffron Risotto with Scampi.”
Chef Nicot shared his popular recipe with us and it is perfect! It reminded me of how much I appreciate an easy recipe that will delight guests and please the gourmands in your life. It is one of those dishes that, once mastered, allows for endless variations as all risottos follow the same principle—sauté the rice, add liquid, cook slowly, then coat the rice with parmesan and butter. Here, Nicot uses vegetable stock in place of the traditional chicken or beef stock, and he adds shrimp, the perfect pairing for a Maui picnic and an easy way to elevate this dish for a special occasion.
Cooking shell-on shrimp adds nuanced flavors that heighten this dish. If you are using supermarket shrimp, or prefer shelled shrimp then consider adding shrimp stock.
Fresh greens are a lovely touch visually and help create a more complete one-course meal. For a family dinner, I topped this creamy risotto with garden-fresh arugula and just-picked chives.
Yield: Serves 2
5 cups well-seasoned vegetable stock, simmering
25-30 threads saffron
2 tablespoons butter
1 medium shallot, finely diced
4 cloves of garlic, finely chopped
1/8 teaspoon salt
1 cup arborio rice
1/2 cup dry white wine
1 cup grated Parmigiano Reggiano, freshly grated, more for topping
6 to 8 large shrimp
Extra virgin olive oil, for finishing
1 cup arugula, optional
1-ounce chives, chopped, optional
Pour the vegetable stock into a small stock pot, stir in the saffron threads and bring to a boil. Lower the heat and keep the broth at a simmer.
In a heavy-bottomed, high-sided skillet, warm 1 tablespoon of butter. When the butter stops foaming, add the shallots and cook on medium heat until the shallots are translucent, about 2 minutes. Add the garlic and salt, and sauté for another minute. Lower the heat, if needed, being careful not to burn the butter or brown the garlic.
Add the rice into the skillet and stir until the rice is completely coated with the butter mixture. Sauté the rice gently for a few moments more until it starts to turn translucent, increase the temperature, then pour in the wine and stir until almost evaporated.
Add one ladleful (about ¼ cup) of saffron stock to the rice to keep the rice moist and creamy. Be sure the temperature is not too high; you want to prevent the stock from evaporating too quickly. Stir the rice until the liquid is absorbed, be sure to sweep along the bottom and sides of the pan to prevent rice from sticking or scorching. Repeat until all the stock has been added to the skillet and the rice is creamy and almost al dente, about 20 minutes.
Add the shrimp and let cook for a few more minutes until the shrimp turns pink. Turn off the heat.
Add the remaining tablespoon of butter and the Parmigiano and stir until fully incorporated.
Plate the risotto immediately, bringing the shrimp atop the risotto and around the plate.
Drizzle olive oil over top the plated risotto and add freshly grated Parmigiano.
Garnish with a generous bunch of arugula, another drizzle of olive oil, and chives if you like.
 | If you make this recipe, be sure to snap a picture and share it on Instagram with the #anniefalk so we can all see it! |
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