Shrimp and Asparagus Risotto
Shrimp and Asparagus Risotto
Ingredients:
3 Tbsp unsalted butter; 2 for cooking, 1 for finishing
2 Tbsp extra virgin olive oil
1 lb shrimp, peeled and deveined (keep shells for stock infusion)
1.5 tsp kosher salt
1/2 tsp black pepper
1 large white onion, medium dice
2-3 cloves of garlic, minced
1 cup Arborio rice
1 cup of white wine
4 cups chicken stock
1 bundle of asparagus, 1” pieces
½— 1 cup parmesan cheese, grated
Yields 4 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
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 it to a simmer. For extra flavor, save your shrimp shells and let them steep in the stock for several minutes before cooking. A warmed stock will help speed along the cooking process.
In a separate large skillet or saucepan, melt down the butter and preheat with the extra virgin olive oil. Quickly sear the shrimp, seasoned with a portion of your kosher salt and pepper, about 1 minute per side, and then remove & reserve. They will finish cooking later. 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 sauté for two minutes. Add the arborio rice and toast for 3-4 minutes. Deglaze the pan with the white wine and begin stirring.
In 1 cup increments, add the stock into the risotto, stirring constantly until the liquid is absorbed, and then repeating this process until the rice is tender. Add the chopped asparagus after 2 cups of the stock have been incorporated to begin the gradual cooking process. If the rice sticks to the bottom, reduce the heat and add more stock.
Once all the stock has been incorporated, fold the shrimp (and their resting juices) into the risotto to finish cooking, about 2 minutes. When the shrimp are a vibrant pink, turn off the heat and fold in the parmesan cheese. Optional: for richness and a glossy finish, fold in an additional tbsp of butter.
Serve immediately, and enjoy.
