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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.

Serve with:

Kunde Family Winery 2021 Sauvignon Blanc, Block 4SB20, Sonoma Valley

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