Creamy Lemon Risotto Cake with Shrimp and Peas

Exquisite risotto appetizer from Park Avenue Catering.

Creamy Lemon Risotto Cake with Shrimp and Peas

Park Avenue Catering by Park Avenue Catering

Serves 10

1 c. risotto
1 oz. butter
4 oz. chopped onion
Creamy Lemon Risotto Cake with Shrimp and Peas 4 oz. Kunde Family Estate Magnolia Lane Sauvignon Blanc
1qt. vegetable stock
8 oz. grated parmesan cheese
Salt and pepper
1 c. peas
4 oz. 51/60 shrimp
2 oz. cream

Sweat onions in butter till golden, add risotto and stir. Add Sauvignon Blanc and cook until liquid just covers rice. Slowly add vegetable stock in 8 oz. increments stirring constantly. As liquid starts to evaporates, add the next 8 oz. vegetable stock. Once rice has cooked, and mixture is still soupy, add parmesan cheese.

Cut half of the shrimp in half, season with salt and pepper and roast in 350° oven for 4-5 minutes. Chop the rest of shrimp and add to risotto. Blanch peas, add half to risotto and spread onto baking sheet, cover and chill. With remaining 4 oz. of peas, purée with cream until mousse consistency, taste and season with salt and pepper.

Using a small cookie cutter, punch out risotto into 1 1/2" rounds. Flour rounds and brown in hot pan and heat through in 350° oven. Top each risotto round with a dab of pea purée and remaining roasted shrimp half.

Serve with:
Kunde Family Winery Magnolia Lane Sauvignon Blanc