I never think about Arborio rice.
I think about things like shrimp, the election, an occasional bone in pork chop and whether or not the Fed is going to cut interest rates.
So why did I start thinking about Arborio rice?
I don’t have a clue.
But I did have it in the pantry.
And after a long day in the financial world, I wanted comfort food.
And a golden hour with Groom.
I got both!
Pilaf with Shrimp, Pancetta and Swiss Chard
A couple of good swirls extra virgin olive oil
1 ounce pancetta, chopped
1 lb 21-25 shrimp, tail on
1-½ tsp crushed red pepper flakes
Coarse salt and freshly ground black pepper
1 medium red onion, sliced thin
1 tsp dried Turkish oregano
1 tsp dried French thyme
1 large spoonful garlic confit
A nice bunch of Swiss chard, washed
1-¾ cup Arborio rice
2-¾ cup chicken stock
Heat a cast iron skillet over medium high heat.
Add a couple of good swirls of extra virgin olive oil.
When the oil looks wavy add chopped pancetta and cook til brown, doesn’t take a lot of time. Remove the pancetta and turn the heat down. Put the pancetta on a paper towel to drain.
Raise the heat add a bit more olive oil and when wavy add shrimp, crushed red pepper flakes and several grinds black pepper.
When the shrimp turns pink…this will happen very quickly, remove it from the pan.
Add a bit more olive oil and when wavy add the red onion, Turkish oregano and dried French thyme and stir, letting the onions caramelize and then add a soup spoonful of garlic confit. Mash it up and let the onion/garlic continue to caramelize.
Chop up the stems and the leaves of the Swiss chard and add to the caramelized onions and cook, stirring for about five minutes. When wilted add Arborio rice, and chicken stock and bring to a boil. When boiling , reduce heat to low, cover and cook for 25 minutes. Uncover, stir and add the shrimp/pancetta mix.
Fall out of your chair and enjoy!!!
Serves 4 generously.