Saffron Risotto Cakes with Shrimp, Chile Oil and Chive Oil

 

MAKES 24


   cups (or more) low-salt chicken broth
¼      teaspoon (generous) crumbled saffron threads
2 tablespoons olive oil
   cups chopped onion
1½ cups arborio rice (about 10 ounces)
½ cup dry white wine

Nonstick vegetable oil spray

1 cup white rice flour
6 tablespoons canola oil, divided

24 large uncooked shrimp, peeled,deveined, butterflied

Red Chile Oil (see recipe)
Chive Oil (see recipe)

Combine 4½ cups broth and saffron in medium saucepan; bring to boil. Remove from heat; cover to keep warm.

Heat olive oil in another medium saucepan over medium heat. Add onion and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine; stir until absorbed, about 1 minute. Add 1/2 cup saffron broth; stir until absorbed, about 4 minutes. Continue adding broth, 1/2 cup at a time, until rice is just tender, allowing each addition to be absorbed before adding next and stirring frequent­ly, about 20 minutes total. Season risotto with salt and pepper.

Spray rimmed baking sheet with nonstick spray Spread risotto on pre­pared sheet, forming irregular 13x9-inch rectangle. Cover with plastic wrap; refrig­erate until cold and firm, about 2 hours. (Can be made I day ahead. Keep chilled.)

Preheat oven to 300 degrees F.  Place rice flour in medium bowl. Season with salt and pepper! Using 2-inch-diameter cookie cutter, cut out 24 rounds from risotto. Dredge risotto cakes in rice flour; place on clean baking sheet Heat 4 table­spoons canola oil in large nonstick skillet over medium heat. Working in batches, add risotto cakes to skillet and cook until golden brown, about 2 minutes per side. Transfer risotto cakes to another baking sheet; place in oven to keep warm.

Sprinkle shrimp with salt and pep­per. Heat remaining 2 tablespoons canola oil in another large skillet over high heat. Add shrimp and sauté until just opaque in center; about 2 minutes per side.

Top each risotto cake with 1 shrimp. Drizzle shrimp with Red Chile Oil and Chive Oil and serve.

 

 

RED CHILE OIL

 

MAKES ABOUT ¼ CUP

4 chiles de árbol*

½ cup olive oil

 

Place chiles in small bowl. Add enough hot water to cover; let stand until chiles soften slightly, about I hour.  Drain. Coarsely chop chiles. Combine chiles and oil in blender and blend until smooth. Strain mixture into small bowl; discard solids in strainer. Season chile oil to taste with salt and pepper. (Ca ii be made 3 days ahead. Cover and chill.  Bring to room temperature before using.)

*Thin, red 3-inch-long dried chiles, available at Latin American markets and some supermarkets.

 

 

CHIVE OIL

 

MAKES AROUT ½ Cup

 

½ cup olive oil

1/3 cup chopped fresh chives

 

Blend oil and chives in blender until smooth! Strain into small bowl. Discard solids in strainer. Season chive oil to taste with salt and pepper (Can he prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before using.)