STONE'S RISOTTO
Steps:
- 1. Blanch the asparagus: Bring a couple of cups of water to a boil, add a good pinch of salt, then add the asparagus. Cook 1-2 minutes-crisp tender. Drain and quickly rinse with cold water. Set the asparagus aside. 2. Heat 1 1/2 tablespoons of the oil and 1 1/2 tablespoons of the butter in a heavy large saucepan over medium heat. Add the shrimp and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until the shrimp are just opaque in the center, about 3 minutes. Remove the pan from the heat. Transfer the shrimp and juices to a bowl to cool. 3. Bring the chicken broth to a simmer in one large saucepan or pot. In another saucepan, sauté the onions in the remaining olive oil and butter until the onions are translucent. Add the garlic and stir until fragrant. Add the rice and stir to get the rice well coated, then add the wine and simmer for about two minutes. Begin adding the simmering chicken broth a ladleful at a time, stirring after each addition. When the broth is absorbed, add the next ladleful. Continue adding the broth a ladleful at a time until the rice is just tender. (Begin tasting the rice after you've added about four and a half cups of broth.) 4. When the rice is tender stir in the creme fraiche, grated cheese, and asparagus. Once thoroughly combined, add the shrimp. Taste and add salt if needed. (If you are using canned broth, you probably won't need salt.) When the shrimp and asparagus is warmed through, sprinkle with the lemon zest and serve.
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