Storytelling

There have been cringe-worthy (and hysterical in their irony) tales from the last week. Not really centred around gorgeous culinary creations (unless you count cookie crisp cereal and cheese bread at 3:30 am) or even fabulous grown-up cocktails – no, this time the stories are woven together with a mojito or two, tequila shots (which I thought I’d retired after that NYE on Babcock Street) a few (6) beers, oh – and half a bottle of wine for good measure. Living in a city of gold-medal binge drinkers, I would have preferred to pick up a fake British accent like Madonna or an interest in cricket, but alas…when in Rome…

As a result of my ridiculous weekend I thought it best to submit myself to something calming, straight-forward, and consistent (the complete opposite of what I’ve been experiencing) and decided that a lovely risotto would fit the bill. Once you get the knack of making risotto you realise that even when you change what you put in it – it should typically turn out the same as long as you add the right amount of wine/stock. Sometimes it can be a bit of work having to stir it frequently, but it’s an uncomplicated task, and always worth it in the end.

As a side note, I’d like to invest money in a mobile phone with a built in breathalyser. When the owner’s blood alcohol reaches a certain level, the mobile goes into lock-down mode. No calls and texts are allowed, unless it really is a dire emergency. Not sure how this last bit would work, but even if it couldn’t filter the legitimate emergencies – I’d risk it for this guaranteed lock-down.

Ok, so probably not the most typical risotto out there, but even calming and uncomplicated needs a teensy bit of drama, no?

Butternut Squash Risotto with Garlic and Panko crusted Prawns*

Based on the following recipe from epicurious.com: http://www.epicurious.com/recipes/food/views/240105

Ingredients:
- 1 butternut squash (I bought a bag at Waitrose already cut up…I was going for uncomplicated remember?)

- 20 uncooked large prawns (about 1 1/4 pounds), peeled, deveined

- 3 1/2 tablespoons extra-virgin olive oil, divided

- 3 large garlic cloves, peeled, smashed, plus 2 large garlic cloves, chopped (again, I used minced “lazy” garlic already smashed and chopped)

- 1 cup panko crumbs

- 1/2 teaspoon salt

- 1/2 teaspoon freshly ground black pepper

- 5 cups low-salt chicken broth

- 1 1/2 cups chopped onion

- 4 teaspoons finely chopped fresh thyme, divided

- 1 1/2 cups arborio rice or medium-grain white rice

- 1/2 cup dry white wine- Vegetable oil (for frying)

- 1/2 cup freshly grated Parmesan cheese

Preparation:
- Preheat oven to 400°F.

- Roast squash for approximately 45 minutes with a bit of olive oil, cool and mash together with a fork to make a puree (or use a food processor, which I still don’t have)

- Place prawns, 1 1/2 tablespoons olive oil, and some garlic in large resealable plastic bag; turn to coat. Chill for an hour or two

- Stir panko, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Add shrimp; toss. Arrange in single layer on large plate.

- Bring broth to simmer in heavy small saucepan; reduce heat to low and keep hot.

- Heat remaining 2 tablespoons olive oil in heavy large saucepan over medium-high heat.

- Add onion and cook until beginning to brown, stirring often, about 5 minutes.

- Add garlic and 2 teaspoons thyme; stir 1 minute.

- Add rice and stir 1 minute.

- Add wine; stir until almost absorbed, about 2 minutes. Reduce heat to medium.

- Add 1 cup hot broth and cook until almost all liquid is absorbed, stirring often. Continue adding hot broth 1 cup at a time and stirring frequently until rice is almost tender, about 20 minutes.

- Meanwhile, heat vegetable oil in a heavy large skillet

- Sautee prawns until golden brown and cooked through, about 1 1/2 minutes per side.

- Rewarm squash puree in microwave and add to risotto and stir until rice is tender but still firm, about 2 minutes.

- Stir in Parmesan cheese and remaining 2 teaspoons thyme. Season with salt and pepper

*Prawns = Shrimp