Just looking at this picture as I write the post makes me want to make this risotto again. It’s just so deliciously perfect… so creamy and satisfying. The ingredients are items I always have on hand. If I don’t have shrimp, no problem. It’s great without the shrimp. Or you could throw in some mushrooms.

INGREDIENTS
5 to 6 cups of chicken stock (or shrimp stock if you have it)
1 Tablespoon olive oil
1 Tablespoon butter
½ cup shallots, chopped fine
1 clove garlic, minced
2 cups Arborio rice
½ teaspoon thyme
½ cup white wine
½ cup edamame
10 raw cleaned shrimp (about 2 cups worth), cut into thirds
2 teaspoons fresh parsley
1 teaspoon truffle oil
½ cup parmesan cheese
freshly ground pepper
salt, if needed

METHOD
Bring the stock to a simmer in a medium saucepan.  Turn on low to keep hot.

In a separate large heavy saucepan (I use my Le Creuset – http://www.lecreuset.com/en-us ) heat the olive oil and butter over medium heat.  Add the shallots and garlic and cook for about 4 minutes, or until soft.  Add the rice and stir, cooking for about a minute or so.  Add the thyme and white wine, stirring and cooking until it is just about evaporated.  Add some of the stock, about a ladle full at a time, and cook until the liquid is almost all absorbed.  Then add more stock and continue this process until the rice is cooked and creamy… about 20 minutes, adding the stock as needed.
When the rice is just about done, add in the edamame, shrimp and parsley.  Stir.  It will only take a few minutes to cook the shrimp through.  Then add in the truffle oil, parmesan cheese, and freshly ground pepper.  Combine thoroughly and taste before adding salt.

Enjoy!

I love potstickers!  They’re easy and fun to make at home.  You can make these using ground ground chicken or pork instead of the shrimp.  If so, you can skip using the food processor and instead mix the ingredients in a medium bowl.

INGREDIENTS
1/2 lb large shrimp, peeled & deveined
1 egg
1 teaspoon chili oil
1 teaspoon sesame oil
1 Tablespoon soy sauce
1 large carrot, peeled and grated fine
1 cup cabbage, chopped fine
1 teaspoon ginger, grated
1 shallot, minced
1 Tablespoon cilantro, chopped
black pepper, to taste
1 package of round wonton wrappers
vegetable oil

For Sauce:
1/3 cup soy sauce
1 tsp sesame oil
1 Tbsp rice wine vinegar
2 scallions, sliced thin
1/4 teaspoon red pepper flakes

METHOD
For Sauce:
Combine all the sauce ingredients in a small bowl. Set aside.

For Potstickers:
In a food processor, add the shrimp, egg, chili oil, sesame oil and soy sauce. Process into a paste. Transfer to a medium bowl and add the carrot, cabbage, ginger, shallot, cilantro and black pepper. Combine well.

Place a teaspoon of the filling in the center of each wrapper. Moisten the edges with a little bit of water. Seal, making sure the dumplings stand up. Place on a tray with waxed paper and continue filling all the wonton wrappers.

Heat a large skillet coated evenly with vegetable oil. Place the potstickers in the skillet standing and brown the bottoms for about 2 minutes. Add a cup of hot water and continue to cook for about 5 to 7 minutes with the skillet partially covered. Uncover and continue to cook until all the water is evaporated.

Serve with the dipping sauce on the side.

INGREDIENTS

1 can of tomato soup
8 oz cream cheese, softened
1 Tbsp unflavored gelatin
1 cup of water
3 cups of chopped shrimp (you may use the small Bay Shrimp)
1/2 cup instant onions (you may use fresh sweet onion finely chopped)
1 cup of celery, chopped fine
1 1/2 cups of Daisy Sour Cream (my favorite)

METHOD
Heat 1 can of tomato soup (do not dilute). Add 8 oz of cream cheese. Mix together allowing the cream cheese to melt into the tomato soup. Remove from heat and cool.

In a separate large bowl melt 1 tablespoon of unflavored gelatin in 1 cup of cold water. Mix in the tomato soup mixture. Add the celery, onion, shrimp and Daisy Sour Cream. Combine well. Refrigerate and allow to set overnight.