You Spin Me Right Rind Baby, Right Rind…

Butternut Risotto with Cornmeal-crusted Shrimp:

You spin me right “rind” baby, like a cornmeal-crusted-shrimp. The evils of my cassette-tape-driven adolescence have truly caught up with me and I am left helpless simmering with an autumn risotto. Although I can’t get that song out of my head now after laughing with V about bad fashion from the 1980’s, it was not the core influence for this dish. Cornmeal crusted shrimp brings back the lingering summer in September and adds spicy crunch to the otherwise creamy risotto and sweet butternut. Risotto is one of those dishes that exudes love and nurturing because you have to cook it slowly, and if anyone tells you they can make it in less than 50 minutes, then as far as I’m concerned they’re not making you risotto. The secret ingredient here was also leveraging the rind of good aged parmesan while simmering which melts its way to a velvety creaminess.

SECRET INGREDIENT: Parmesan rind added early to simmering risotto

Butternut Risotto with Cornmeal-crusted Shrimp

  • Butternut squash (roasted, puree half, cube other half)
  • Olive oil
  • Onion
  • Garlic
  • Fresh Thyme
  • Butter
  • Risotto
  • White wine
  • Parmesan rind
  • Chicken stock
  • Parmesan Reggiano (grated)
  • Parsley
  • Large shrimp
  • Truffle salt & fresh pepper
  • Cayenne
  • Cornmeal

-- Weather When Posted --

  • Temperature: 52°F;
  • Humidity: 49%;
  • Heat Index: 52°F;
  • Wind Chill: 52°F;
  • Pressure: 30.41 in.;

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