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Categories:
shrimp salt pepper extra-virgin olive oil vegetable stock unsalted butter onion Carnaroli Rice white wine threads freshly grated Parmigiano-Reggiano
Viewed: 19 - Published at: 5 years agoIngredients
- 1 pound asparagus, trimmed
- 3/4 pound medium shrimp, shelled and deveined
- Salt
- Pepper
- 1 tablespoon extra-virgin olive oil
- 2 cups vegetable stock
- 6 tablespoons unsalted butter
- 1 small onion, minced
- 12 ounces carnaroli rice
- 1 cup dry white wine
- Pinch of saffron threads
- 1/4 cup freshly grated Parmigiano-Reggiano
Method
- Cook the asparagus in salted boiling water until crisp-tender.
- Drain and cool under running water; cut into 1-inch pieces.
- Season the shrimp with salt and pepper.
- In a skillet, heat the oil.
- Add the shrimp and cook over moderately high heat, turning, until just white throughout, 3 minutes.
- Transfer to a plate.
- In a saucepan, bring 4 cups of water and the stock to a boil.
- Cover and keep warm.
- In a large saucepan, melt 4 tablespoons of the butter.
- Add the onion and cook over moderate heat, stirring, until softened, 5 minutes.
- Add the rice and cook, stirring, for 2 minutes.
- Add the wine and simmer until almost evaporated.
- Add enough stock to just cover the rice and cook, stirring, until the stock has been absorbed.
- Stir in the saffron and continue stirring in stock, 1/2 cup at a time, until nearly absorbed between additions.
- The risotto is done when the rice is al dente and suspended in a creamy sauce, 25 minutes.
- Stir in the cheese and remaining 2 tablespoons of butter.
- Fold in the asparagus and shrimp.
- Season with salt and pepper.
