LEMON RISOTTO W/SHRIMP & ASPARAGUS

LEMON RISOTTO W/SHRIMP & ASPARAGUS image

Yield 4

Number Of Ingredients 16

Ingredients

6-8 cups chicken or fish stock
Boiling water
16 small asparagus spears, cut into 1-inch pieces
Ice water in a medium bowl
1/4 teaspoon kosher salt
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter, divided
1 pound large shrimp, peeled, deveined, and cut into 1-inch pieces
Pinch of crushed red pepper flakes, or to taste
1/3 cup (about 2 medium) finely chopped shallots
2 cups (about 14 ounces) Arborio or carnaroli rice
1/2 cup dry white wine, such as Sauvignon Blanc
3/4 cup (1-1 1/2 ounces) finely grated parmesan cheese
2 teaspoons freshly grated lemon zest, plus more as needed
Freshly ground white pepper
2 tablespoons, minced Italian flat-leaf parsley, for garnish

Steps:

Pour the chicken stock into large saucepan & bring to boil over high heat. Reduce heat to low, cover & keep hot. Fill small saucepan w/water & heat over high heat until boiling. Lower heat, cover & keep hot. Place medium saucepan on stove & bring to boil. when the water is at rolling boil, add salt. Add asparagus & simmer, uncovered, until just tender, about 4 mins. Transfer asparagus with slotted spoon to ice bath to stop cooking, then drain. In another medium saucepan, heat oil with 1 tbsp butter over moderately high heat until butter foams. When foaming subsides, add shrimp & red pepper flakes. Season lightly with salt & cook, stirring occasionally, until shrimp are pink & opaque, about 6-8 mins. Transfer to medium mixing bowl using slotted spoon or spider. Set aside. Pour off all but 2 tbsp fat & return to saucepan to low heat. Add shallots & rice & cook, stirring constantly until rice is evenly coated w/fat & shallots are soft, about 3-4 mins. Increase heat to medium & add wine to rice. Cook until rice is almost dry, about 3-4 mins. Using a ladle, add about 1 cup of hot stock to the rice. Cook, stirring constantly with a wooden spoon, over medium heat until stock is almost fully absorbed. Add remaining stock, 1/2 cup at a time, stirring constantly & adding more stock only after previous addition has been absorbed, until the rice begins to pull away from sides of pan, about 16-20 mins. Adjust heat so rice simmers rapidly throughout the cooking. Use boiling water if stock has been used & rice requires more cooking time.The risotto is done when it is creamy & the grains are plump and tender with a slight resistance to the bite. Remove from heat & stir in remaining 1 tbsp butter, shrimp, asparagus, parmesan & lemon zest. Taste & season with salt, white pepper, & additional lemon zest as desired. If thick, use water to thin.