Bastille Day is tomorrow--celebrate with this fabulous risotto and shrimp from Colette
What's more French than ratatouille?
Bastille Day, the French national holiday, is tomorrow, and even though Americans have little reason to celebrate the French Revolution, we can always use another excuse for a holiday (see Cinco de Mayo). We may be thousands of miles from France, but it doesn't mean you can't enjoy the day--say, with a nice home-cooked French meal. Executive chef Serge Devesa, from Colette Bar & Grill in the Hotel Sofitel, shared this recipe for one of the dishes he will be serving this Bastille day. What makes his Provencal risotto with shrimp and roasted pine nuts special is the ratatouille.
Provencal risotto with shrimp and roasted pine nuts (serves four)
For the ratatouille:
½ red onion
1 yellow zucchini cut into small cubes
1 green zucchini cut into small cubes
1 red pepper cut into small cubes
1 green pepper cut into small cubes
1 small eggplant cut into small cubes
1 Tbsp. chopped garlic
2 Tbsp. tomato paste
2 tomatoes cut into small cubes
2 Tbsp. of extra virgin olive oil
1 branch fresh thyme, chopped
3 oz. roasted pine nuts
Salt & pepper
15 black kalamata olives cut in half
1. Add olive oil and garlic to a medium sauce pan and sauté. Cook until garlic is lightly browned.
2. Add red onion and cook for a couple of minutes. Then add red and green pepper and sauté for a few minutes.
3. Add eggplant and yellow and green zucchini, and cook all together for a couple of minutes. Add more olive oil if necessary.
4. Add chopped thyme and salt and pepper.
5. Cook for a few more minutes and then add the fresh tomatoes and tomato paste.
6. Cook all vegetables for 10-15 minutes or until vegetables are soft.
7. Sauce pan can be put inside the oven on low heat to cook for 10 more minutes if necessary.
For the risotto
2 cups Arborio rice
1 pint chicken stock
2 Tbsp. chopped garlic
2 Tbsp. extra virgin olive oil
Salt and pepper
1. Sauté garlic in the olive oil and add the rice and cook slowly for a couple of minutes.
2. Add some of the chicken stock and mix with a wooden spatula.
3. Keep mixing and adding more chicken stock until the rice has absorbed all of the liquid.
4. Repeat the steps until the rice is tender.
5. Add salt and pepper as necessary.
For the shrimp
2 Tbsp extra virgin olive oil
15 raw shrimp, deveined
Salt and pepper
1. Sauté the shrimp for a couple of minutes on each side in a pan with olive oil.
2. Add salt and pepper to taste
To finish the dish
1. Add the ratatouille to the risotto and mix altogether.
2. Serve on a plate and place cooked shrimp on top.
3. Decorate the plate with sliced olives and roasted pine nuts.
4. Add a little bit of extra virgin olive oil on top of each plate.
If cooking isn't your thing, Colette Bar & Bistro will be serving this dish as part of the Taste of Bastille Day French supper. As the French say, bon appétit!
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