RISOTTO WITH CHERRY TOMATOES, ASPARAGUS, ARTICHOKES, CORN, AND SHRIMP WITH A TOMATO MARMALADE

RISOTTO WITH CHERRY TOMATOES, ASPARAGUS, ARTICHOKES, CORN, AND SHRIMP WITH A TOMATO MARMALADE image

Categories Dinner

Yield 6-8 servings

Number Of Ingredients 24

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Ingredients

risotto base
2- 28oz boxes of chicken stock
2 T olive oil
1 onion, finely chopped
2 cups arborio rice
2 cups white wine
2 T butter (or more if you want- I used 1 stick this time)
1/2 c grated Parmigiano-Reggiano cheese, plus shavings for garnish (optional)
vegetables
steam:
6 stalks of asparagus, then cut into 1-inch long pieces (I steamed this while I chopped the onion)
saute (until soft):
2/3 cup chopped baby bella mushrooms (or whichever mushrooms you like)
2/3 cup sweet corn kernels (I just used frozen Giant Eagle corn and started sauteeing the frozen kernels)
1/2 cup diced red pepper (1/2 inch pieces)
add:
chopped asparagus
1 cup halved-cherry tomatoes
tomato marmalade - the best part!!!
1 cup of quartered cherry tomatoes
2 T olive oil
2 T+ balsamic vinegar (estimated- I'm not sure how much I put it!)
2 T sugar
dash of salt (Kosher salt if you have it)

Steps:

risotto base -Bring stock to a low simmer in a medium pot. Heat oil in a medium saucepan over medium heat for 1 minute. Cook onion until translucent, about 3 minutes. Add rice and a pinch of salt. Sauté until rice is translucent, 1 to 2 minutes. Add wine and saffron; bring to a simmer, stirring, until rice has absorbed most of wine. Add 4 ladles of stock to rice; simmer, stirring, until rice has absorbed most of stock. Continue adding stock, allowing rice to absorb it before adding the next 2 ladlefuls. Cook until rice is al dente and mixture is a little loose. Stir in butter and sauteed vegetables and shrimp (see below). Turn off heat. Stir in grated cheese. Cover and let sit 2 minutes. Serve your portions and garnish each with cheese shavings and top with the tomato marmalade (the best part!), if desired. vegetables steam: 6 stalks of asparagus, then cut into 1-inch long pieces (I steamed this while I chopped the onion) saute (until soft): 2/3 cup chopped baby bella mushrooms (or whichever mushrooms you like) 2/3 cup sweet corn kernels (I just used frozen Giant Eagle corn and started sauteeing the frozen kernels) 1/2 cup diced red pepper (1/2 inch pieces) add: chopped asparagus 1 cup halved-cherry tomatoes -Turn down heat until risotto is almost finished. -Add shrimp to the combination once you add the last ladefuls of chicken stock to the risotto. -Once shrimp is cooked through, add vegetable and shrimp mixture to the risotto (as soon as butter is 1/2 melted) and stir in. tomato marmalade - the best part!!! -Combine all ingredients in a small saucepan and bring to a boil. Slow to simmer and let the liquids reduce while you're making the risotto portion. By the time you're done with the risotto- the marmalade should be perfect for "dolloping" on top of the finished risotto dish.