Shrimp and Asparagus Risotto

Shrimp and Asparagus Risotto

Ingredients:

• 1 cup Arborio rice

• 3-4 cups chicken stock

• 1 large white onion

• 2-3 cloves of garlic

• 1 lb shrimp

• 1 bundle of asparagus

• ¼ cup of white wine

• ½ - 1 cup parmesan cheese

• 2 Tbsp butter

• 2 Tbsp extra virgin olive oil

Yields four servings.

Cooking risotto is a gradual process of adding hot stock to arborio rice, a special grain that slowly releases its natural starch and creates its signature creaminess.  Start by pouring the stock into a pot and bringing to a simmer.  For extra flavor, save your shrimp shells and let them steep in the stock for several minutes before cooking.

In a separate large skillet or saucepan, melt down the butter and preheat with the extra virgin olive oil.  Finely dice the white onion and sweat in the pan with a gracious sprinkle of kosher salt until translucent (5-10 minutes).  Add the garlic and saute for two minutes.  Add the arborio rice and toast for 3-4 minutes.  Sprinkle with salt.  Deglaze the pan with the white wine and begin the stirring.  

One ladle at a time, add the warm stock to the risotto pan, constantly stirring until absorbed.  Repeat this process.  If the rice sticks to the bottom, reduce the heat and add more stock.  

While this process continues, slice your asparagus on the bias into 1-1½ inch pieces.  Add the asparagus when there are only 1-2 ladles remaining for a more al dente bite.  Fold them into the risotto and let them begin to tender up.  

Before adding the final ladle of stock, add the shrimp (seasoned with salt and crushed red pepper) and let the heat of the risotto cook them.  When the shrimp are a vibrant pink, turn off the heat and fold in the parmesan cheese (as much as desired).  Optional: for richness and a glossy finish, fold in an additional tbsp of butter.  

Serve immediately, and enjoy.