Monday, March 18, 2013
Shrimps and Asparagus Risotto
5 tbs. butter
1 onion –diced
1 1/3 c risotto rice
1 glass dry white wine
2 qt. shrimp stock –hot
40 asparagus tips –steamed
8 oz. large shrimp –peeled and cleaned
¼ tsp. garlic powder
Sea salt and freshly cracked black pepper to taste
1) Heat up 3 tbsps. Of the butter in a large heavy bottom sauté pan. Add the leeks with a pinch of salt and sauté until they start to soften about 5 minutes. Add the rice and allow to toast for a few minutes until opaque then add the wine and simmer until absorbed almost completely.
2) Start adding the stock a ladle at the time, just enough to cover the rice. When almost all of it is absorbed add more stock and stir often. Once the rice is tender remove from flame and stir in 1 tbs. of the butter and adjust seasonings with the salt and pepper. Allow to rest.
3) Season the shrimp with the garlic powder and some salt and pepper. In a large sauté pan heat up 1 tbs. of the butter and sauté the shrimp until it turns pink and curls up and is no longer opaque.
4) Gently fold the cooked shrimp and asparagus into the risotto reserving a few pieces of each for garnish. Divide into 4 plates and serve warm.