Risotto with Shrimp and Asparagus

This Sunday, dinner was my choice.  And since I am completely addicted to and in love with risotto (I order it at every restaurant that has it on the menu), I thought I would share my recipe with you.  I have developed this recipe over the last few years.   Beware, it is not a put on the stove and walk away kind of recipe.  It is a full hour long standing over the stove---but completely worth it.

What you will need for the risotto:


4 tablespoons butter
2 tablespoons olive oil
1 large shallot, diced
2  cloves garlic, minced
3 cups chicken stock
3 cups water
1 cup dry white wine
1 cup heavy cream
2 cups Arborio Rice
1 cup grated Parmigiano Reggiano cheese
salt and pepper to taste
green onions or chives for garnish

For Shrimp and Asparagus:

1 pound large shrimp
1 bunch asparagus, cut into bite size pieces
2 cloves garlic, minced
4 tablespoons butter
2 tablespoons olive oil
salt and pepper to taste





Heat butter and olive oil in large sauce pan.  Saute shallot and garlic over medium low heat until translucent.  Meanwhile, heat chicken stock and water in a pot over low heat until simmering.  Add rice to pan and saute until rice looks like pearls.  This will take a about 5 minutes.  Add 1 cup broth to rice and stir until all the liquid is absorbed.  Continue to add liquid 1 cup at a time until all is absorbed.   Make sure to stir rice continually.  If you stop, rice will stick.  Add wine and stir until absorbed.  At this point, make sure that you have  good glass of wine to drink, because you will be stirring for about 20 minutes.

Add cream and do the same.  Once all liquid is absorbed, rice will be creamy and tender.  Add cheese and mix well.  Season with salt and pepper to taste.  At this point, you can serve risotto plain or mix in whatever you like.  I decided to add shrimp and asparagus.

To cook shrimp and asparagus:

Heat butter and olive oil in a medium sized pan over low heat.  Add garlic and cook until tender.  Make sure to not burn.  Add shrimp that has been seasoned with salt and pepper.  Cook for 3-5 minutes until starting to turn pink.

Add asparagus and continue to cook for approximately 5 more minutes until tender.

Once shrimp and asparagus are cooked, mix into risotto.  Season with salt and pepper taste and garnish with green onions.



Enjoy,

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