Tilapia & Prosciutto Risotto Rolls
- 8 pieces of tilapia, skinned
- 8 slices, THINLY sliced prosciutto
- 1/8 c. olive oil
- 16 large shrimp, peeled and deveined
- 1 large onion, chopped
- 2 c. risotto rice
- 6 c. stock
- 1 c. white wine
- ¼ cup dried chanterelle or porcini mushrooms (soaked in hot water for 10 min to reconstitute)
- 1 T + 1 t Shimmy Chimmy Churi Rub
The Process: Using a deep Dutch oven or skillet heat a splash of oil and cook the shrimp JUST until they turn pink--not until they are cooked through. Pull the shrimp and add the onion. Cook until softened. Add the rice and stir for 3 to 4 min to put a color on the rice. Add in ¾ of the wine. Then start pouring in the stock a little at a time, stirring constantly and waiting for the rice to absorb the stock before adding more.
Drain the mushrooms. Chop and add to the rice with a little of the mushroom liquid too (a few tablespoons). Taste. If the rice is needs more cooking time, add a bit more stock or mushroom juice and cook for a few more minutes. Remove from heat, stir in the shrimp, and hold to the side, for now.
Heat oven to 400°
Take a piece of tilapia. Top with a large spoonful (or small scoop) of risotto and wrap with prosciutto. Place in individual baking dishes (think individual lasagna style dishes) that have been sprayed with non-stick spray. Place risotto around the fish to fill the dish. Sprinkle with the remained of the white wine. Bake for 10 to 15 min or until the fish is done. Garnish and serve!