Amanda Freitag's Seared Shrimp & Mascarpone Risotto with Crispy Prosciutto & Sicilian-Style Cauliflower
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Amanda Freitag's Seared Shrimp & Mascarpone Risotto

with Crispy Prosciutto & Sicilian-Style Cauliflower

Group Created with Sketch. 45 min
$15.99/SERVING
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 730 Cals/serving
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WHY WE LOVE THIS DISH
We’re thrilled to partner with Chef and TV personality Amanda Freitag for six weeks, highlighting her love of classic, comforting dishes coupled with fun and easy-to-follow techniques. This vibrant meal pairs rich, creamy risotto with a punchy side of romanesco cauliflower tossed with capers, currants, pistachios, and lemon juice—a delightful medley of flavors and textures beloved in Sicilian cuisine.
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fresh
ingredients
Amanda Freitag's Seared Shrimp & Mascarpone Risotto with Crispy Prosciutto & Sicilian-Style Cauliflower
Title
  • 3 oz Prosciutto
  • 2 cups Carnaroli Rice
  • ½ lb Grape Tomatoes
  • 2 cloves Garlic
  • 1 Lemon
  • 1 head Romanesco Cauliflower
  • 1 bunch Parsley
  • 1 bunch Mint
  • 2 Tbsps Roasted Pistachios
  • 1 Tbsp Capers
  • ¼ cup Mascarpone Cheese
  • 2 Tbsps Dried Currants
  • 2 Tbsps Butter
  • ⅔ cup Chicken Bone Broth
  • 1⅛ lbs Tail-Off Shrimp (Peeled & Deveined)
time-saving
tips & techniques
Prepare & roast the cauliflower
1 Prepare & roast the cauliflower

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Carefully transfer to a large bowl.

Prepare the remaining ingredients
2 Prepare the remaining ingredients

Meanwhile, stack the prosciutto (removing the plastic lining between the slices), then thinly slice. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Place the currants in a bowl; cover with hot water. Set aside to rehydrate at least 10 minutes. Roughly chop the parsley leaves and stems. Roughly chop the pistachios. Zest the lemon to get 2 teaspoons (or use the small side of a box grater). Quarter and deseed the lemon. Pick the mint leaves off the stems.

Crisp the prosciutto
3 Crisp the prosciutto

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced prosciutto. Cook, stirring frequently and breaking apart any clumps, 4 to 5 minutes, or until crispy. Transfer to a paper towel-lined plate. Wipe out the pan.

Start the risotto
4 Start the risotto

In a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped  garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the rice; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned.

Finish the risotto
5 Finish the risotto

Add the broth (carefully, as the liquid may splatter) and 6 cups of water to the pot; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally, 16 to 18 minutes, or until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite). Turn off the heat. Stir in the mascarpone and butter until melted and combined. Taste, then season with salt and pepper if desired.

Cook the shrimp & serve your dish
6 Cook the shrimp & serve your dish

Once the risotto has cooked about 10 minutes, pat the shrimp dry with paper towels. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the shrimp and halved tomatoes; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until the shrimp are opaque and cooked through. Turn off the heat. To the bowl of roasted cauliflower, add the capers,  rehydrated currants (draining before adding), chopped  parsley, chopped pistachios, lemon zest, the juice of all  4 lemon wedges, and a drizzle of olive oil. Season with  salt and pepper; toss to combine. Serve the finished risotto topped with the cooked shrimp  and tomatoes, crisped prosciutto, and mint leaves (tearing  just before adding). Serve the finished cauliflower on the side. Enjoy!

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Prepare & roast the cauliflower
1 Prepare & roast the cauliflower

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Carefully transfer to a large bowl.

2 Prepare the remaining ingredients

Meanwhile, stack the prosciutto (removing the plastic lining between the slices), then thinly slice. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Place the currants in a bowl; cover with hot water. Set aside to rehydrate at least 10 minutes. Roughly chop the parsley leaves and stems. Roughly chop the pistachios. Zest the lemon to get 2 teaspoons (or use the small side of a box grater). Quarter and deseed the lemon. Pick the mint leaves off the stems.

Prepare the remaining ingredients
Crisp the prosciutto
3 Crisp the prosciutto

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced prosciutto. Cook, stirring frequently and breaking apart any clumps, 4 to 5 minutes, or until crispy. Transfer to a paper towel-lined plate. Wipe out the pan.

4 Start the risotto

In a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped  garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the rice; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned.

Start the risotto
Finish the risotto
5 Finish the risotto

Add the broth (carefully, as the liquid may splatter) and 6 cups of water to the pot; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally, 16 to 18 minutes, or until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite). Turn off the heat. Stir in the mascarpone and butter until melted and combined. Taste, then season with salt and pepper if desired.

6 Cook the shrimp & serve your dish

Once the risotto has cooked about 10 minutes, pat the shrimp dry with paper towels. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the shrimp and halved tomatoes; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until the shrimp are opaque and cooked through. Turn off the heat. To the bowl of roasted cauliflower, add the capers,  rehydrated currants (draining before adding), chopped  parsley, chopped pistachios, lemon zest, the juice of all  4 lemon wedges, and a drizzle of olive oil. Season with  salt and pepper; toss to combine. Serve the finished risotto topped with the cooked shrimp  and tomatoes, crisped prosciutto, and mint leaves (tearing  just before adding). Serve the finished cauliflower on the side. Enjoy!

Cook the shrimp & serve your dish