ASPARAGUS RISOTTO WITH PAN-SEARED SHRIMP
Number Of Ingredients 15
Steps:
- In a 3 or 4 quart saucepan, heat 1 tablespoon butter on medium heat. Add the shallots and cook for a minute or two, until translucent. Add the rice and cook for 2 minutes more, stirring until nicely coated. While the shallots are cooking, bring the stock to a simmer in a saucepan. Add the wine. Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add 1/2 cup of hot stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 20-25 minutes. With the last ladle of stock, add the asparagus. Turn off the heat. (Note the stock amount given is approximate. You may need a little more or less. If you end up needing more stock and you find yourself without, just use water). Gently stir in the Parmesan cheese and the remaining 1 tablespoon butter. Add salt and pepper to taste. As the risotto is finishing up. Heat a pan over medium heat with 1/2 tablespoon butter and 1 tablespoon olive oil. Salt and pepper the shrimp then add the garlic and the red pepper flakes if you'd like. Sear the shrimp on each side (about two minutes or until they start to curl, forming a letter C). Plate the risotto with 3 pieces of shrimp on top and serve immediately. Serve with a slice of lemon to be squeezed over top for a nice touch of acidity.
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