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Brown Shrimp and Samphire Risotto for Foodie Thursday

An original mix of entertainment featuring live music and in-depth interviews.

1 hour, 55 minutes

Last on

Thu 12 Jun 2014 17:05
91热爆 Radio 2

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Music Played

  • The Beatles

    Don't Let Me Down (feat. Billy Preston)

    • 1967-1970.
    • Apple.
    • 10.

  • Eddie Cochran

    Summertime Blues

    • The Best Summer Ever (Various Artist.
    • Virgin.
    • 1.

  • Steve Earle & The Pogues

    Johnny Come Lately

  • Sophie Ellis鈥怋extor

    Love Is A Camera

    • (CD Single).
    • Douglas Valentine.
    • 001.

  • Michael Jackson

    Love Never Felt So Good (feat. Justin Timberlake) (feat. Justin Timberlake)

    • Xscape.
    • Sony Music.

  • The Mavericks

    Dance the Night Away

    • Ultimate Country (Various Artists).
    • Telstar.

  • Paolo Nutini

    Let Me Down Easy

    • Caustic Love.
    • Atlantic.
    • 001.

  • Luciano Pavarotti

    Nessun Dorma

    • (CD Single).
    • Decca.
    • 2.

  • Ph.D.

    I Won't Let You Down

    • One Shot '80 (Various Artists).
    • Universal Music.
    • 13.

  • The Pierces

    Kings

    • (CD Single).
    • Polydor.
    • 001.

  • Bruce Springsteen

    Glory Days

    • Bruce Springsteen - Born In The USA.
    • CBS.

  • A Tribe Called Quest

    Can I Kick It?

    • (CD Single).
    • Jive.

  • Wreckless Eric

    Whole Wide World

    • 1977 - The Spirit Of Punk (Various Artists).
    • Virgin.

Brown Shrimp and Samphire Risotto

Brown Shrimp & Samphire Risotto

by Veasey & Sons Fishmongers, Forest Row, East Sussex 听 听

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Serves 4

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Prep time 10 mins

Cooking time 30-35 mins

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Ingredients

250g peeled brown shrimps

150g samphire, washed

25g unsalted butter

1.2L fish stock

2 shallots, finely chopped

1 garlic clove, finely chopped

350g risotto rice

120ml dry white wine

25g Parmesan cheese, freshly grated

salt & freshly ground black pepper

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Method

1.听听听 Break off & discard the woody ends (if any) of the samphire & break the rest into 2.5cm pieces.

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2.听听听 Melt the butter in a large saucepan. Add the shallots & garlic & cook gently for a couple of mins.

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3.听听听 Add the rice & turn it over until all the grains are coated in the butter.

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4.听听听 Pour in the wine & simmer, stirring constantly, until it has been absorbed.

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5.听听听 Then add a ladleful of hot stock & stir until it has all been taken up before adding another. Continue like this for about 20 mins, stirring constantly, until all the stock has been used & the rice is tender but still a little al dente.

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6.听听听 Drop two-thirds of the samphire into the rice along with the last ladle of stock.

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7.听听听 Stir the shrimps, Parmesan cheese & some seasoning into the risotto.

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8.听听听 Divide the risotto between 4 warmed bowls & serve, garnished with the rest of the samphire.

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Nigel鈥檚 Top Tips

  • Rinse your samphire well in cold water, before cooking, & if you鈥檝e collected it yourself, make sure you discard the tough whiskery roots, it鈥檚 the delicate stems you need to hang on to.

  • If you want to make your own stock, use prawn, lobster or crab shells & simmer with onion, garlic, & a carrots, for about 15 mins.

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Broadcast

  • Thu 12 Jun 2014 17:05
    91热爆 Radio 2