Creamy Lemon Risotto Cake with Shrimp and Peas
by Park Avenue Catering
1 cup risotto
1 oz. butter
4 oz. chopped onion
4 oz. Kunde Family Estate Magnolia Lane Sauvignon Blanc
1 qt. vegetable stock
8 oz. grated parmesan cheese
Salt and pepper
1 cup 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. Serves 10.