Andiamo recipe: Asparagus risotto with black truffles, shrimp

Published On: May 02 2014 09:03:18 AM EDT

Ingredients:

2oz: Leeks, diced

2oz: Celery, diced

6oz: Onion, diced

2cloves: Garlic, minced

3oz: Butter

Pinch of Saffron 

14oz: Arborio rice, washed

1cup: White wine

4-5cups: Stock or broth 

4oz: Parmesan cheese

8oz: Asparagus, washed and cut on bias into 2-3 inch pieces

¼oz: Black truffle slices

12each: Grape tomatoes, cut in half

8oz: Wild mushrooms, assorted varieties

8oz: Shrimp (26/30 size), remove tails 

As needed: Salt and pepper to taste

As needed: Parmesan cheese

 

Method:

  • Place the butter in a thick heavy bottom pot and sweat the celery, onions, leeks, garlic and saffron until the onions are transparent.
  • Add the rice, stir it well.  Cook until lightly toasted and nutty aroma is present.
  • Deglaze with the white wine.
  • Add 1/3 of the stock while stirring frequently until the stock is absorbed.
  • Add the remaining stock in two or more additions stirring frequently.
  • Cook the risotto until the rice is al-dente and most of the liquid is absorbed. The texture should be creamy.
  • Add the shrimp, mushrooms, tomatoes and asparagus, cover and let steep until the seafood is cooked.
  • Finish the risotto with the black truffle slices, then adjust the seasoning and texture with salt, pepper and parmesan cheese before service.

Comments

The views expressed below are not those of Click On Detroit, WDIV, or its affiliated companies. By clicking on "Post," you acknowledge that you have read the Terms of Service and your comment is in compliance with such terms. Readers, please help keep this discussion respectful and on topic by flagging comments that are offensive or inappropriate (hover over the commenter's name and you'll see the flag option appear on right side of that line). And remember, respect goes both ways: Tolerance of others' opinions is important in a free discourse. If you're easily offended by strong opinions, you might skip reading comments entirely.

blog comments powered by Disqus