Recipe: Risotto Salad with Grilled Shrimp, Zucchini and Tomatoes

By Nancy Caivano

Risotto Salad
with Grilled Shrimp, Zucchini and Tomatoes

Serves 6

Ingredients:

Cooking spray
1 lb medium or large shrimp,
   peeled, deveined and tails removed
2 large zucchini (about 1 lb) halved lengthwise
3 beefsteak tomatoes sliced into 3/4" slices
   (or use about 6-7 plum tomatoes, sliced in half lengthwise)
1/2 cup, plus 3 tbsp olive oil,
   divided, plus olive oil for brushing
1 onion, chopped
5 cloves garlic, chopped (or 1 tbsp jar chopped garlic)
2 cups Arborio rice
1/2 cup dry white wine
4 cups simmering chicken stock
3 tbsp butter
1/2 cup grated Pecorino Romano cheese (or Parmesan)
1/4 cup parsley, chopped
2 tbsp basil, julienne
Salt and pepper
1 cup apple cider
1/2 cup apple cider vinegar

Method:

Spray grill racks well with cooking spray and preheat to medium-high heat. Brush shrimp, zucchini, and tomatoes well with olive oil. Grill shrimp and vegetables until browned and softened. Remove to a cutting board and coarsely chop vegetables. Chop shrimp if desired.

In a large saucepan, heat 3 tbsp olive oil over medium-high heat. Add onion, garlic and grilled vegetables. Cook until onion is translucent. Add rice, stirring constantly, and cook 5 minutes more, making sure rice does not brown. Add wine, stirring constantly, and let totally evaporate. When wine is evaporated, begin adding stock 1/2 cup at a time, letting each addition evaporate before adding the next addition.

After fourth addition of stock is added, begin tasting rice. Rice should be al dente when done. You need to keep tasting rice, because, depending on rice, you may or may not have to use all of the stock. Add shrimp after fourth addition of stock is absorbed.

After last addition of stock is absorbed, remove from heat, and stir in butter, Romano, parsley, and basil. Season with salt and pepper. Lay risotto out on a sheet pan lined with parchment paper. Cover with plastic and let completely cool in refrigerator.

Boil apple cider in a small saucepan over medium-high heat until reduced to 1/4 cup. Let cool (can be done the night before). Combine reduced cider, and vinegar in a small bowl. Whisking constantly, add remaining olive oil in a stream until well combined; season with salt and pepper, and set aside.

When rice is completely cold, remove from refrigerator and place in a large bowl. Stir rice to remove clumps. Add dressing to risotto, and toss to coat well. Refrigerate, covered until ready to serve.