The Washington Times - September 9, 2008, 04:08PM

Patience is a Virtue

By Chef Raymond Arpke of Euphemia Haye Restaurant, Longboat Key, Florida

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Chef Raymond Arpke of Euphemia Haye Restaurant on Longboat Key prides himself on his artfully prepared a la carte menu largely built on locally-sourced, fresh ingredients. 

The imaginative menu reflects Chef Arpke’s classical training, culinary creativity, and love of good food.  At Chef Arpke’s direction – and to the endless delight of his guests – all breads, stocks, sauces, soups, dressings, and desserts are homemade on the premises everyday.

As Florida moves into its cooler fall season, Chef Arpke has found the perfect seasonal comfort food in his Tomato Orange Shrimp Risotto.  This standout Risotto is a one-pan dish originally created for one of Chef Arpke’s sold-out annual cooking classes held every November.


Chef Raymond Arpke serves his Orange Risotto with Jumbo Shrimp

The recipe takes a classic Italian dish and adds some Floribbean flair, creating a delicious mix of tart tomato, sweet orange, and shrimp in creamy rice.

Chef Arpke reminds us that patience is a virtue when cooking a good risotto.

The key to a superb dish is time and care by the chef.  A shallow cast iron pan with enamel coating and a large surface area helps, too. 

But the true secret is slow cooking and constant stirring.  Taking on the flavor of whatever you are cooking with it, risotto is an extremely versatile dish.

Take your time, and enjoy.

TOMATO-ORANGE RISOTTO WITH JUMBO SHRIMP
(Serves 6 as Main Course - Serves 12 as Appetizer)

10oz. Arborio (Italian Rice)
  4 Tbsp. Butter, soft
  4 Scallions, sliced on a bias (reserve some greens for garnish)
  3 Cups shrimp or fish stock, hot (stock recipe included)
  1 1/2 Cups orange juice, hot
  1 Cup heavy cream, hot
  2 Cups tomato, finely diced
  24 Jumbo shrimp, peeled & deveined
  2 Oranges, peeled & sectioned
     Zest from 2 oranges
  2 Bay leaves
  1/8 tsp. Turmeric
  1 Dash cayenne pepper
  1 Dash white pepper
     Salt, to taste
     White Pepper, to taste
 
Over medium heat, melt 2 Tbsp. of the butter in a 4 Qt. pan.  Add the shrimp and season with salt and white pepper.  Cook the shrimp until just done.  Remove the shrimp and keep warm.  Add the sliced scallion and “sweat” them for about 3-4 minutes, not allowing them to brown.  Stir in the Arborio and cook a few minutes, so all of the grains are coated with scallion butter mixture.  Add enough shrimp (fish) stock to cover the contents of the pan, and slowly stir everything together.  Add the Turmeric, Bay Leaves, Cayenne and White Pepper.  As the liquid cooks away add in the rest of the stock, little by little, stirring the whole while.

When all of the stock is used up, mix together the orange juice and tomatoes.  Add in the tomato/orange juice mixture, a little at a time, as you did the stock.  When the rice has absorbed most of the liquid, add all of the cream to the mixture, and bring back to a slow simmer.  Reduce the liquid in the rice to your desired consistency.

Fold in the remaining soft butter, and about half of the orange sections.  Dish up in a bowl or plate and garnish with shrimp, orange sections, scallion greens and orange zest.

Fish/Shrimp Stock

1–1.5 lb. Shrimp shells/heads, or,
2-3 lb. fish bones, skin, heads, etc. (or any combination)
1 Carrot, large dice
1 Large onion, large dice
1 Stalks celery, large dice
4 Cloves garlic
1 tsp. peppercorns
1 tsp. thyme
2 Bay leaves
2 Cloves
1 Bunch Parsley

Combine all ingredients in a stockpot that will hold them comfortably.  Cover ingredients with cold water and bring to a simmer, slowly.   Cook at a low simmer for 2-3 hours.  Strain the stock for later use.

COURTESY OF:

EUPHEMIA HAYE RESTAURANT

5540 Gulf of Mexico Drive

Longboat Key, FL 34228

941-383-3633

www.euphemiahaye.com