Ingredients: |
Ingredients: 6 cups chicken stock
4 Tablespoons butter
1 shallot, minced
4 cloves garlic, pressed or minced
1-1/2 cups arborio rice
1/2 cup dry white wine
1 cup asparagus chopped into 1” pieces
16 jumbo shrimp (16/20 count), peeled and deveined
1 cup freshly grated parmesan cheese
salt and freshly cracked black pepper
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Directions: |
Directions:1. Bring chicken stock to a boil in a medium-size saucepan over high heat then turn off heat and place a lid on top to keep stock hot.
2. Melt butter in a large, 11-12” skillet over medium heat then add shallot and sauté until softened, 2-3 minutes. Add garlic then sauté until very fragrant, 1 more minute.
3. Add rice then stir to coat in butter and cook while stirring for 1 minute. Add wine then stir slowly and continuously until nearly absorbed by rice - this will happen quickly. Add 1 ladleful chicken stock then stir slowly and continuously until nearly absorbed by the rice. Continue adding stock 1 ladleful at a time, stirring slowly and continuously until it's nearly absorbed by the rice before adding the next addition.
4. When there's 4 additions of stock left, add asparagus then continue to stir and cook. When there's 2 additions of stock left, add shrimp then continue to stir and cook until rice is tender and shrimp is cooked through. The entire process should take between 35-40 minutes. If you find the rice is completely tender before the last of the stock is added - that’s fine! You may not need to add all of it.
5. Turn off heat then stir in parmesan cheese, and then add salt and pepper to taste. Serve immediately.
Serves 4. |
This recipe for Shrimp and Asparagus Risotto is from