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Shrimp & Asparagus Risotto

Bring 8 cups of chicken broth to a boil, set aside. In large pan, add 2 tablespoons extra virgin olive oil, add 1 diced white onion, cook about 3 minutes, or until transluscent. Add 2 cups rice (preferably Carnaroli or Arborio) and saute while mixing with other ingredients. Add 1 cup white wine and cook for about 1 minute or until the rice absorbs all the wine. Add chicken broth 1 cup at a time at let it get absorbed before adding another cup, repeat about 6 times while constantly mixing. Continue until rice is tender to the bite.

Cut asparagus into 1 inch sections and add to remaining chicken broth. Add 1 - 2 cups shrimp to broth and let cook for 1 - 2 minutes. To finalize the creaminess of the risotto, add 1/2 cup butter, 1/2 cup grated parmesan cheese, salt and pepper. Serve onto plate and be sure to place asparagus and shrimp ontop of the rice. For presentation, add diced tomatoes and chopped parsley.

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This video was posted on Thursday, March 8th, 2007 at 6:33 pm. You can follow the comments on this video through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

Shrimp & Asparagus Risotto

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