It’s not hard to imagine eating this dish at a table on the coast in Portofino, Italy. Warm spices, garlic, fresh thyme, and sunny citrus flavors create an irresistible marinade for sweet shrimp. I prefer to pour the marinated crustaceans right onto a baking sheet and roast them (a great no-fuss technique for dinner parties) until they’re just cooked. However, you could certainly sear the shrimp in a hot skillet as well. Crispy Risotto Cakes are the perfect starch to serve alongside the shrimp. Drag a forkful of the flavorful rice through the marinade and you’ll understand why this dish has been one of my entertaining staples for years. For an extra swath of color (and flavor), serve this dish with Butternut Squash Puree (p. 189).
If you run your hands under cold water before forming the Risotto Cakes, the rice mixture will be less likely to stick to them.
The Risotto Cakes can be sautéed in advance and held in a low oven. To give this dish a bit more color (and a nice touch of acidity), garnish with a fine dice of tomatoes dressed with a little vinegar and olive oil. Micro greens or celery leaves would also make a nice crown for the crispy cakes.
