Pancetta Wrapped Prawns with Saffron Risotto Timbale
In this stylish presentation, endive leaves envelope creamy risotto topped with a pancetta-sautéed prawn.
- 20 jumbo (U/15) white shrimp, (peeled & deveined, tail on)
- 24 paper thin slices of pancetta (cured but not smoked rolled bacon)
- 1/2 cup olive oil
- 4 cups sliced Shiitake mushrooms
- 1/2 cup chopped shallots
- 1/4 cup balsamic vinegar mixed with 1/2 cup olive oil
- 3/4 cup sweet vermouth
- 2 Tbs butter
- 30 Belgium endive leaves
- 2 4 oz packages daikon sprouts*
- 4 radicchio leaves
- Saffron Risotto3 cups chicken stock
- 1/2 cup white wine
- 1 tsp saffron threads
- 2 Tbs unsalted butter
- 1/2 cup yellow onion (finely chopped)
- 1 cup Arborio rice
- 3/4 cut freshly grated Parmigiano-Reggiano
- 1 cup fresh English peas or frozen peas
- *Shoots of the long white radish, sometimes sold as radish sprouts in 4 oz plastic hinged containers
- Wrap each shrimp with a strip of pancetta. If sliced thin enough you shouldn't need a toothpick to serve.
- In a saucepan over medium heat, combine stock, wine, and saffron, bringing to a boil. Lower heat and keep simmering. In large heavy saucepan, melt butter, add onion, and sauté until translucent (5-7min). Stir in rice and cook stirring often until will coated (2-3 min.). Stir in stock ½ cup at a time, stirring constantly until liquid is absorbed. Keep adding stock stirring until rice is al dente (tender but slightly chewy) for about 20 minutes.
- Reduce heat to low and stir in cheese and peas. Cook for another 3 minutes. Season to taste with salt and pepper. Divide rice into 4 soup cups (sprayed with pan spray). Cover and keep warm.
- In a large sauté pan heat oil and sauté shrimp and pancetta on both sides until pancetta is nicely browned. Add Shiitake mushrooms and shallots and sear for 1 minute. Deglaze pan with sweet vermouth and reduce all to light syrup, add butter and toss.
- PresentationOn six large dinner plates, place radicchio leaves to form a cup. Fan endive leaves from center out. Place a small bundle of daikon sprouts on each leaf. Unmold risotto and lace on center leaf. Place a cooked shrimp on each leaf and spoon sauce over each. Serve.
Recipe courtesy of the National Fisheries Institute
Calories from Fat 417 (50%)
(71%)Total Fat 46g
(70%)Saturated Fat 14g
Polyunsaturated Fat 3g
Monounsaturated Fat 17g
Total Carbohydrate 59g
(20%)Dietary Fiber 5g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.