Shrimp And Chorizo Risotto
1/2 teaspoon saffron thread ( soaked in a little of the broth)
2 tablespoons olive oil
1 lb shrimp
1 teaspoon paprika
1/8 teaspoon cayenne
2 tablespoons butter
1 medium onion, finely chopped
3 garlic cloves, minced
1 chorizo sausage, link sliced julienne
1 teaspoon cumin
1 teaspoon salt
2 cups arborio rice
3/4 cup white wine
5 1/2 cups chicken stock ( or vegetable, or shrimp, or with clam juice)
1/2 cup grated parmesan cheese
2 tablespoons fresh parsley ( or 2 tsp. dried)
1. Put saffron in small dish, pour a half cup chicken stock over it and set aside.
2. Heat one tablespoon oil in large skillet to very hot, add shrimp and stir. Sprinkle with paprika and
stir-fry just until shrimp begin to brown but are not fully cooked, 2-4 minutes. Season with cayenne
pepper and remove from heat.
3. Add butter and remaining oil and reheat. Add onion and garlic and saute until soft, working up
anything stuck to the skillet, 5-6 minutes. Add the chorizo, saute a couple of minutes more, then stir in
cumin and rice. Saute, stirring, until the rice turns opaque, 5-6 minutes. Stir in the saffron mixture and
wine. Cook, stirring with wooden spoon over medium heat, until most of the liquid has evaporated.
4. Add about 1/2 cup of the hot broth to the rice, stirring constantly until the broth is absorbed.
Continue adding the remaining broth 1/2 cup at a time, waiting until each addition is absorbed before
adding more. Continue until the rice is tender, about 35 to 45 minutes. The rice should have a creamy
consistency. Add the reserved shrimp, parmesan, parsley and adjust the seasoning with salt and
pepper. Serve at once.
Feast of the 7 Fishes
Wednesday, December 13th 6pm
Baked Clams Casino
Smoke Trout Crostinin apple slaw
Pancetta Wrapped Scallops
Salmon Corn Chowder
Shrimp Chorizo Risotto
Crab Squid Ink Ravioli
Panko Breaded Fish & Chips
8 Courses, 7 Fishes, and An Amazing Tradition Continues!
$65 includes soda/tea, tax & gratuity
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1652 N. Higley Rd, Gilbert, AZ 85234