Shrimp And Asparagus Risotto

Total Time: 1 hr 13 mins Preparation Time: 55 mins Cook Time: 18 mins

Ingredients

• Servings: 8
• 1 1/2 lbs medium shrimp, peeled and deveined
• 6 cups homemade shrimp stock (or canned chicken or vegetable broth or stock)
• 4 tablespoons unsalted butter, divided
• 1/4 cup extra virgin olive oil, divided
• 2 cups arborio rice
• 1/4 cup chopped shallot
• 1 tablespoon minced garlic
• 1/4 cup wine
• 2 tablespoons chopped fresh chives
• 2 teaspoons finely chopped fresh marjoram
• 1 teaspoon finely chopped fresh thyme leave
• 1/4 teaspoon plus a pinch fresh ground black pepper, divided
• 1 1/2 teaspoons creole seasoning, recipe follows
• 1 1/2 cups finely grated parmesan cheese, divided
• 1 bunch medium asparagus, tips trimmed and blanched 1 minute, cut stems into 1 inch pieces and reserve

Recipe

• 1 in small saucepan heat stock.
• 2 in blender add asparagus stems and 1 cup of hot broth/stock and blend until smooth.
• 3 return mixture to stock/broth pot.
• 4 heat 2 tablespoons of the butter and 2 tablespoons of the extra-virgin olive oil in a large dutch oven or saucepan until the butter is foamy.
• 5 add the arborio rice and cook, stirring frequently, until the rice is well-coated and fragrant, 1 to 2 minutes.
• 6 add the shallots and garlic and cook, stirring, until fragrant, about 1 minute.
• 7 add the wine and cook until it evaporates.
• 8 reduce the heat to medium and add 2 cups of the hot stock and season lightly with salt.
• 9 cook, stirring constantly, until the broth has been absorbed.
• 10 continue to cook, adding more broth, 1/2 cup at a time as it is absorbed, until the rice is al dente, 16 to 18 minutes total cooking time.
• 11 note: if you use all of the stock before the rice is al dente, add a bit of hot water as needed.
• 12 add the chives, marjoram, thyme, and 1/4 teaspoon of the black pepper.
• 13 add asparagus tips.
• 14 taste and adjust seasoning, if necessary.
• 15 cover and set aside while you prepare the shrimp.
• 16 heat 2 tablespoons olive oil in a large skillet until very hot.
• 17 in a small bowl combine the shrimp with the creole seasoning and 1/4 teaspoon salt and toss to thoroughly distribute seasonings.
• 18 add 2 tablespoons butter to the pan and, when foamy, add the shrimp and cook until shrimp are pink and lightly golden on both sides, 1 to 2 minutes.
• 19 transfer shrimp and any accumulated juices to the risotto and stir.
• 20 add 1 cup parmesan cheese and stir.
• 21 serve immediately with additional parmesan cheese sprinkled on top.