6-8 cups shrimp or vegetable stock, preferably homemade
1 tablespoon Cabot Unsalted Butter
1 tablespoon olive oil
2 tablespoons minced shallot*
2 cloves garlic peeled and gently crushed
3 sprigs fresh thyme, gently bruised with back of knife to release flavor
2 cups Arborio or Carnaroli rice (available in most stores)
1 teaspoon salt, plus more to taste
½ cup Harpoon IPA Beer
2 cups raw shrimp in small dice
2 teaspoons finely chopped fresh tarragon
2 teaspoons finely grated grapefruit, lemon, lime or orange zest
HEAT stock to bare simmer in a medium saucepan.
PLACE 2-quart thick-bottomed non-reactive pot over medium-low heat; add butter and oil.
When butter is melted, reduce heat to low and stir in shallot, garlic and thyme; cook until shallot is translucent but not browned.
ADD rice and stir gently with wooden spoon until thoroughly mixed in and warmed. Stir in salt.
ADD ale and let barely simmer until almost fully absorbed by rice. Then add enough of warm stock to just cover rice. When nearly absorbed, add another ½ cup of broth. Continue adding broth until absorbed, slightly reducing amount with each addition. Taste along the way, adding more salt if needed.
STOP adding broth and remove garlic and thyme sprigs when rice is creamy and grains are firm but not at all crunchy. Stir in shrimp; when just opaque in center, stir in tarragon and citrus zest. Serve in warm bowls.
*or substitute yellow onion
Recipe courtesy of Mark Molinaro, Certified Executive Chef and Instructor at New England Culinary Institute, Essex, VT.