Friday, April 3, 2020

Quarantine Cooking: Asparagus and Shrimp Risotto

We've been completely isolated, but eating well.  I had a craving for risotto and fresh spring flavors.  Try this recipe.  Add in other spring ingredients like peas or fresh herbs.  

-3 Tbsp butter
-2 Tbsp Olive oil
-1/2 onion, diced
-1 1/2 cup Arborio rice
-1/4 cup Dry white wine
-About 6 cups Vegetable stock or Asparagus blanching water for
-1/2 cup freshly grated Parmesan cheese
-1 pound asparagus
-1/2 pound shrimp
-Salt and pepper
-1 clove garlic, minced

Cut asparagus into half inch pieces and saute with butter, garlic and raw shrimp. Cook for 2-3 minutes and set aside.

In a 3 or 4-quart saucepan, heat 1-Tbsp olive oil and 1-Tbsp butter over medium heat. Add the onions and cook for a two minutes or until translucent. Add the rice and cook for 3 minutes more, stirring until nicely coated.

Deglaze with wine. Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add 1/2 cup of stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2-cup increments. Stir often to prevent the rice from sticking to the bottom of the pan. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 20-25 minutes. With the last ladle of stock, add the asparagus, shrimp and about 1/4 cup cream. Turn off the heat.

Gently stir in the Parmesan cheese and the remaining 1-tablespoon butter. Add salt and pepper to taste. Serve immediately.

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