Monday, November 11, 2013

Shrimp, Asparagus & Mushroom Risotto


This is the best risotto I've ever had. Period. 

Recently, I finally figured out the best way to cook asparagus is to saute it. And I recently learned that the best way to cook mushrooms is in butter, instead of my beloved olive oil. And I learned that it's best to cook risotto in a large skillet with high sides instead of a sauce pan. So what happens when you mix perfectly cooked veggies (and shrimp) with perfectly cooked risotto? This. The only issue I had with this was that I wasn't completely prepared with my add-ins. And since you can't really stop stirring the risotto, I had to act quickly. So be smarter than me: make sure everything is prepped & chopped before you start, so literally all you have to do is throw it in the pan, and give it a shake every so often.

The base recipe is from Giada De Laurentiis, so it's perfect as is. My add-ins were for the sole purpose of making it a more rounded meal. 

Shrimp, Asparagus & Mushroom Risotto
(Recipe for the basic risotto can be found here.)

Ingredients:
  • 4 cups reduced-sodium chicken broth
  • 4 tablespoons butter; divided
  • 1 small onion; chopped
  • 2 cloves of garlic; minced 
  • 1 1/2 cups Arborio rice or medium-grain white rice
  • 1/2 cup dry white wine
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 oz. package of sliced portobello mushrooms
  • 1 lb. of asparagus, chopped in bite sized pieces. 
  • 1/2 lb. of shrimp, peeled & deveined. 

Directions:
  1. Bring the stock to a simmer. When it's hot, but not boiling, reduce heat to low. 
  2. In the large skillet with high sides melt two tablespoons of the butter over medium heat. When the butter is melted, add the onion. Cook until it is translucent, then add the garlic and cook for an additional minute. 
  3. Add the rice and stir to coat with the butter.
  4. Add the wine and stir once. Let simmer until the wine has almost evaporated, about 2-3 minutes. 
  5. Add a ladle of the stock, and stir until almost all of the stock has been absorbed. Keep doing this, adding one ladle of stock at a time (stirring constantly) until all of the stock is gone. Thus takes about 20 minutes. 
  6. When the risotto is about 10 minutes from being finished, melt the other 2 tablespoons of butter in a skillet. When the butter is melted, add the mushrooms. After they've been cooking for 5 minutes, add the asparagus and the shrimp. Toss everything to coat in the fat, and let cook. Season to taste with salt. 
  7. Remove from the heat, stir in Parmesan cheese and a 1/2 teaspoon of salt. When the cheese has been mixed in, add the asparagus, shrimp & mushrooms. 
  8. Serve immediately. 




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