The recipes on this blog are a combination of things I've learned over the years and meals inherited through generations of adoration for good food. They are a cherished property, so please be good to them.

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Wednesday, March 7, 2007

Asparagus Risotto with Shrimp

Risotto is without a doubt comfort food. I enjoy almost every variation I've ever had or made and enjoy throwing it together when I decide to make it for dinner. I had some early season asparagus and less than a dozen huge shrimp and decided to throw them together.
*sorry about the bad picture* Basic Risotto is very easy. There is a huge debate over to stir or not to stir. Some chef's will swear that a risotto pot must be watched over from start to finish while other's add the broth and let the risotto simmer in stages like more traditional rice cooking methods.

Also, most recipes suggest adding wine right after the rice has sauteed. I love the flavor it brings to the dish, but if you don't have it, you can still make a delicious risotto.

Herb Shrimp:
shrimp, cleaned and tails removed
large handful of parsley chopped
several stems of thyme, leaves removed
2 cloves garlic minced very fine
2 tbsp olive oil
large pinch of fresh ground pepper and salt
Add all ingredients to a plastic bag and let sit in the fridge for one hour
For the asparagus:
5-6 stalks cut into large pieces
1 tbsp olive oil
1 clove garlic minced
fresh ground pepper

In a skillet, heat oil over medium heat. Add asparagus and garlic and saute until just tender, about 4 minutes. Remove from heat and add into risotto within the last five minutes of cooking.

Basic Risotto as follows:
1 cup Arborio rice
2 tbsp olive oil
1 large sweet onion, peeled and finely diced
(1/2 cup dry white wine)
3 1/2 cups chicken stock (I make sure I have enough. Better to have to add a little more than be out) (heated on the stove in a separate pot)
2 tbsp unsalted butter
1/4 cup freshly grated Parmesan cheese
2 tbsp heavy cream
a wooden spoon (you can't make this without one. the essential tool.)

Using a large skillet with a heavy bottom, heat the olive oil over low heat and saute until translucent. Add the Arborio rice, stir to coat with the olive oil, and saute with the onions to toast each grain of rice, about 7 minutes. Once the rice is lightly toasted, add the white wine slowly, stirring. (If you don't use wine, just proceed forward)
After the rice has absorbed the white wine and the skillet is nearly dry, add 1 cup stock, stirring occasionally, and cook over very low heat until the stock is absorbed. Continue adding the stock, 1 cup at a time, until all the stock has been absorbed.
(Adding the liquid in stages, instead of all at once, allows the grains of rice to expand more fully, adding to the risotto's creamy texture.) Once the rice has been added to the pan, the entire cooking process will take about 20 minutes.

Meanwhile, heat a frying pan on medium high heat. Add shrimp in a single layer and cook until a that side is crisp and brown, about 4 minutes. Flip shrimp and cook for 2 minutes.

Top heaping pile of risotto with shrimp. Add Parmesan to taste.


1 comment:

Sara said...

I didn't know abut stir vs. no stir. I love risotto to, but don't make it regularly because I have to stand there and stir it. I great recipe is Giada De Laurentis' "Dirty Risotto" which should be on the food network website.