Tonight was a mixture due to a few things. One, Josh is still getting used to the braces and needs soft food. Two, Jessica doesn't do risotto so I needed a salad as an addition to suit her. Three, it had to be fish because Jessica really doesn't do veal ( I considered veal ) and Emily doesn't dig it either. Sound annoying? Believe me it is. Trying to be creative nightly is not my favorite job. Speaking for every Mom I know, it is a drag.
Tonight's menu was English pea asparagus risotto with browned scallops, rock shrimp and grilled Sea Trout with a side of arugula, strawberry, roasted pine nut salad.
3 large shallots chopped
3/4 cup white wine
4 cups chicken broth – warmed
1 1/2 cups aborrio rice
1 bunk of asparagus, slice off the tops and then slice one more round down ( about 1/2" each )
1 pound of English peas shelled (you can easily do frozen peas here but they were at the market)
1/2 cup grated Parmesan
1/2 tsp. kosher salt – if needed, cheese can be salty
In a large sauce pan, cover the bottom with olive oil, when hot, add the shallots. Saute until soft. Add the rice, continue to stir. Add the wine, and boil down until there is very little left. Add 2 1/2 cups of chicken broth, turn down to medium and let the broth continue to boil down. Stir every couple of minutes. You really do not need to stand over risotto. Just make sure you pay attention every few minutes and stir. Once this starts to boil down, add the rest of the chicken broth and do the same. When you can see the rice starting to come through but there is still a lot of liquid, toss in the peas and asparagus. Then let the mixture continue to boil down. Right at the very end, add in the cheese. This is when you think the risotto is done but it isn't. Let it cook for about 5 more minutes. Make sure to taste to see that the rice is done to your liking. This takes about 20 minutes or so.
Scallops and rock shrimp:
I took a frying pan and 2 tbsp. butter and some olive oil and let it melt until browned. Then put the scallops in and let them hang out on one side until completely browned, then flip. For the rock shrimp, just quickly fry up.
Fire up the grill, douse the fish with olive oil and kosher salt and put the fish on the grill, skin side down and let it hang out until done.
8 sliced strawberries
4 tbsp. pine nuts ( put them in a frying pan with a little olive oil, heat up and shake for a few seconds )
1 tbsp. dijon vinegar
3 tbsp. white balsamic vinegar
1/2 tsp. soy sauce
9 tbsp. olive oil
That's it. Lots happening but it appears that everyone had their needs filled. They might not have got what they wanted but at least they got what they needed.