When making risotto, you usually add a nice dry white wine as your base. But adding some tequila gives the risotto a nice little kick and a delicious flavor.
As I’ve mentioned in previous posts, I’m a big Top Chef fan. I love watching the cheftestants come up with delicious recipes based on one single ingredient. It’s always so inspiring and usually gives me some awesome ideas for the future. Well, a few weeks ago was no different.
For the Quickfire Challenge, the group had to pair tequila (and possibly use) tequila with a dish. Sarah Grueneberg made a fennel risotto with glazed scallops to go with her tequila blanco. Although she ended up on the bottom, the dish still sounded amazing and I was determined to try it. Well, after making it, I discovered why she was on the bottom. According to the recipe, she didn’t use nearly enough liquid to make a risotto. Just as the guest judge said, her risotto was too crunchy. It was also incredibly bland. But I was so in love with the fennel idea, that I followed her recipe and made several adjustments of my own, creating a delicious fennel risotto that’s definitely Top Chef worthy.
Fennel and shrimp risotto
- 1 tablespoon olive oil
- 1 fennel bulb, diced
- 1/2 onion, minced
- 2 cups Arborio rice
- 1/2 cup tequila blanco
- 3-1/2 cups chicken stock
- 2 tablespoons butter
- 1/2 cup Parmesan cheese
- 2 dozen shrimp, cooked
- Heat oil in a large sauté pan over medium-high heat. Add fennel and onion and cook until tender, about four minutes. Add the rice and toast. Once toasted, stir in the tequila until absorbed by the rice.
- Add the chicken stock, a half cup at a time, stirring after each addition, until stock is absorbed by rice. Stir in the butter and cheese until melted. Add the shrimp and toss to combine. Serve immediately with a shot of tequila.