By - BushyEyes
Never heard of potato risotto, but damn that looks good.
I worked for a chef that cooked small dice potatoes like risotto with beer. It was awesome. No rice. the potatoes get a little mashed with a slight bite. Super creamy.
It was different but I was into it.
Thanks! It was really good. The potatoes were probably unnecessary but i actually loved them in the dish!
I used a storebought brinjal caponata, so if you don't have that you can replace with hot Madras curry powder.
If you don't have Aleppo pepper, use paprika and a little crushed red pepper.
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
* Large pot
* Medium pot with lid
* 4 tablespoons butter
* ¾ pound Yukon gold potatoes peeled and small-diced
* 2–3 Thai chili peppers, trimmed and minced
* 1 tablespoon brinjal caponata or 2 teaspoons hot Madras curry powder
* 3 teaspoons Aleppo pepper flakes divided
* 1 cup Baldo rice or use arborio rice or carnaroli rice
* 5–6 cups chicken stock or water
* 2 pounds jumbo shrimp peeled, 12 left whole and the rest peeled and chopped
* 1 lemon halved
* 2 tablespoons butter
* 1 tablespoon fresh parsley minced
* Microgreens optional, for serving
* Salt and pepper to taste
#### Cook the potatoes:
* Melt the butter into a large pot. Add the small-diced potatoes and cook, often stirring, until they just begin to brown—season with salt and pepper.
* Add the Thai chili peppers, brinjal caponata or curry powder, and 1 teaspoon Aleppo pepper flakes and cook for 1 minute until fragrant.
#### Cook the rice:
* Add the rice and toss to coat for 1–2 minutes until it just begins to toast.
* Begin whisking in the water or stock in ladleful increments. Stir after each addition and cook for a few minutes until absorbed by the rice. Continue for 30–40 minutes or until all the liquid is absorbed, the risotto is creamy, and the rice is almost completely tender. Add more liquid as needed—season with salt and pepper.
#### Cook the chopped shrimp:
* Add the chopped shrimp to the pot of rice and cook for 5–7 minutes until opaque and cooked through. Let stand for 5 minutes. Taste and season.
#### Prepare the poached shrimp:
* Bring a medium pot of water to a boil. Once boiling, juice the lemon into the pot and add the halves to the pot. Turn off the heat and add the 12 whole, peeled shrimp. Cover and let stand for 5 minutes until cooked through.
* Meanwhile, melt the 2 tablespoons butter into a bowl and add the remaining 2 teaspoons Aleppo pepper flakes and the minced parsley. Season with salt and stir to combine.
* Using a slotted spoon, transfer the poached shrimp from the pot to the melted butter. Toss to coat with the butter.
#### To serve:
* Divide the warm risotto between bowls and place 3 whole shrimp on top of each dish. Drizzle each dish with any leftover Aleppo pepper butter. Garnish with microgreens if you like. Enjoy!
Talk to me about that caponata...
I don't know where I would find something like that but it sounds cool.
How would that compare to vadouvan? Is that still popular?
Edit: I just learned that brinjal is eggplant.
Not sure how madras is a substitute?
The caponata I used is flavored with curry leaves and turmeric and chili peppers. It’s store bought and what I used reminded me most of madras curry powder so while not exactly the same, I think folks could get pretty close what I have pictured in terms of flavor with madras curry powder if they can’t find the caponata.
I use caponata quite a bit at the restaurant. I like the idea of doing it with curry
It’s really good! It has a little vinegar in it. Sharp, savory and spicy.
Damn that looks good.
I'll try that this week.
Thank you 👌