RISOTTO WITH SHRIMP AND ASPARAGUS

Prep Time: 1½ Hours
Yields: 6 Servings

Comment:
Risotto is that wonderful rice dish prepared often in Louisiana by the Italians and Spanish. The variety of ingredients that can be added to this Arborio rice dish to create uniqueness is amazing. This recipe is a great example.

Ingredients:
1 pound (70–90 count) shrimp, peeled and deveined
12 asparagus spears
8 cups shellfish or chicken stock
2½ cups arborio rice
¼ cup extra virgin olive oil
10 morels, sliced crosswise
4 shallots, minced
2 garlic cloves, minced
1 cup oyster mushrooms, stemmed and chopped
½ cup dry white wine
kosher salt and freshly ground black pepper to taste
granulated garlic to taste
¼ cup minced flat-leaf Italian parsley
1 tbsp grated Parmesan cheese

Method:
Chop tender ends of asparagus into 1-inch pieces, discarding fibrous pieces. Set aside. In a large saucepot, bring shellfish stock to a low simmer. Poach shrimp 2–3 minutes or until pink and curled. Using a slotted spoon, remove and set aside. Add asparagus pieces to stock and cook 2–3 minutes or until tender but not overcooked. Using a slotted spoon, remove and set aside with shrimp. Remove stock from heat and set aside. In a 10-inch, heavy-bottomed saucepot or straight-edged skillet, heat olive oil over medium-high heat. Add morels, shallots and minced garlic. Cook 2–3 minutes or until shallots are wilted. Add oyster mushrooms and cook 2–3 additional minutes. Additional olive oil may be needed to retain moisture. Add rice and stir until well coated with olive oil and vegetables are well blended. Add wine and ladle in reserved stock, one ladle at a time, stirring constantly until stock is absorbed. Adjust heat to maintain a low-simmer of stock. Do not boil or rice will scorch. Continue until all stock has been used, rice is al dente and a creamy, light sauce is surrounding grains, 15–20 minutes. Do not overcook. Add shrimp and asparagus and season to taste using salt, pepper and granulated garlic. Immediately prior to serving, add parsley and cheese and blend well. Divide equally among 6 plates and serve as a starter course or a light entrée.