Recently, we joined our friends at Almond Breeze for tea. They had invited us to try their brand’s signature beverage, which was particularly creamy, they told us. We thought we would merely be drinking it. But no: the kitchen crew at Montreal’s Café Birks prepared for us, among other culinary delights, this risotto.A source of calcium, and free of lactose, gluten and cholesterol, we quickly learned that almond milk is the ideal ingredient for cooking. We got our greedy little hands on this risotto recipe, and strongly suggest you start there. Here we go…
1kg Arborio rice
2 chopped French shallots
2L Almond Breeze Original Unsweetened
500g Matane shrimp
300g grated parmesan cheese
50mL white wine
1 dash olive oil
Salt and pepper
In a saucepan, add shallots and olive oil and cook until translucent.
Add rice and let heat for a few minutes.
Deglaze with white wine and let reduce until almost dry. Add one litre of Almond Breeze Original Unsweetened and allow reduction.
Transfer to a plate and let sit for 15 minutes.
Return to heat and add the second litre of milk until creamy consistency is obtained.
Incorporate butter in cubes, as well as the shrimp and the parmesan.
Season with salt and pepper.(While almond milk is available in cartons at room temperature, since last summer, you can also now find it in the refrigerated aisle.)