Shrimp Risotto Recipe
About 1 pound shrimp
3 medium onions
About 3 large stalks celery
1/2 small bunch of parsley
Salt and pepper, to taste
1/2 stick butter
3/4 cup Carolina gold rice (or other starchy risotto-style rice such as Arborio)
1 small bunch chives, finely chopped
Peel the shrimp and reserve the shells in a small stockpot. Add 2 chopped onions, two of the celery stalks roughly chopped into chunks and the parsley and cover with a couple inches of water and set over high heat to bring to a simmer. Reduce the heat to low and simmer for 30 minutes. Strain the stock and season to taste with salt.
In a skillet melt the butter over medium heat until bubbling. Very finely chop the remaining onion and celery stalk and sauté until soft and the onions are translucent. Stir in the uncooked rice to coat with the buttery mixture and heat for a couple minutes. Then add the shrimp stock a couple ladles-full at a time, letting the rice absorb the stock nearly completely between each addition. Continue this process for about 20 minutes until the rice is tender and the risotto is rich and creamy then stir in the shrimp and cook just a few minutes longer until the shrimp is cooked through but tender and snappy. Season to taste with salt and pepper and garnish with freshly chopped chives.
Pecan Parsley Rice Recipe
1 cup Carolina Plantation Rice
2 cups of water
1 tsp. salt
3/4 chopped pecans
1/4 cup chopped fresh parsley
Put rice, water, and salt in sauce pot. Bring to a boil. Cover and reduce heat to low. Simmer without lifting lid for 18 minutes. Fluff with a fork. Add pecans and parsley and stir. Cover and let sit for 10 minutes.
Chocolate Risotto Pudding Recipe
6 cups milk
1 cup sugar
2 vanilla beans split lengthwise
4 tablespoons butter, divided
2 cups Carolina Gold Rice
1/4 pound chopped bittersweet chocolate
2 tablespoons chopped hazelnuts
Small piece white chocolate, to shave for garnish
Bring the milk, sugar and vanilla beans to a simmer over low heat for 10 minutes to infuse vanilla flavor. Remove the bean pods and keep the milk hot. Heat 2 tablespoons of the butter in a large saucepan over moderate heat. Stir in the rice and cook, stirring until the rice is hot, about 2 minutes. Begin adding the hot milk 1 cup at a time, stirring often and adding more milk when the previous addition has been absorbed. Adjust heat to maintain a simmer. It will take about 20 minutes for the rice to become creamy. It is possible you may not need all of the milk. Remove the risotto from the heat and stir in the remaining butter, and chopped chocolate.
Sprinkle with chopped hazelnuts, shave white chocolate over the top and serve.