- 6-8 asparagus stalks, tough parts removed and the rest cut at and angle into 1-2" pieces
- 1 Tbsp. butter
- 1 large shallot, diced
- 2 cloves garlic, minced
- 1 cup arborio rice
- ¼ cup dry white wine
- 3-4 cups chicken broth, kept warm on the stove
- 10-12 raw shrimp, peeled and deveined (the bigger the better)
- 2 tsp. lemon zest
- ¼ cup goat cheese
- ¼ cup grated parmesan
Sauté the asparagus in a saucepan for 2-3 minutes (you want it crunchy) with olive oil. Season with salt and pepper and set aside.
Pat the shrimp dry with paper towels and season both sides with salt, pepper, and cayenne. Set aside.
Meanwhile, heat the butter in a heavy saucepan/skillet over medium-high heat (about a 6.5 on a 10 point scale). Add the shallot and cook until translucent. Stir in the garlic until just fragrant and then add the rice. Stir the rice for a couple minutes in order to "toast" it. Add the wine and cook until it's almost completely evaporated, and then add 1-2 ladles of the broth. Cook, stirring frequently, until most of the broth has been absorbed, and then add another 1-2 ladles. Keep stirring. Continue this process until you've used all the liquid.
- Risotto usually takes 22 minutes from start to finish. (I’ve timed it many times).
- The trick to risotto is to add the stock slowly and stir frequently. The risotto should should be a bit runny - that is, ALL of the liquid should NOT be absorbed like regular rice.
At about 18 minutes sauté the shrimp in a hot pan with olive oil; about 2 minutes each side. When they curl up turn them. Do not over cook.
Just before your rice is cooked al dente (risotto done properly still has a bit of texture), add the lemon zest, parmesan, asparagus, and goat cheese. Stir to combine and season to taste with salt and pepper (I also use cayenne for a little kick).
Put the risotto on a plate (or in a bowl) and top with the shrimp. Grate fresh parmesan on top and serve immediately.
Pairing: Blanc de Blanc Sparkling Wine