Creamy Shrimp Risotto

This is a wonderfully simple and elegant meal, inspired by Gourmet Magazine.

Once you understand the concept of risotto you can let your creative juices flow and improvise on it in so many ways. There are two important factors in making a successful risotto, using the correct type of rice and stirring frequently. There are three categories of rice; long, medium and short grain. Risotto is made with Arborio rice, which is short grain. Arborio, like other short grain rice, contains more starch than medium or long grain rice and that starch contributes to the creamy texture of the finished risotto. The second factor is frequent stirring. Stirring your rice helps to release the starch in the grains.

The method is quite simple, sautee your aromatics (typically onion or shallot)in butter, stir in the rice to coat in the butter, add wine and stir until absorbed. Begin adding hot stock 1/2 cup at a time, stir and let the rice absorb the liquid before adding more, repeat for about 18 minutes until your rice is al-dente. At this point you can add any other elements you would like, blanched veggies, cooked meats herbs and seasonings. In the last couple of minutes stir in a small palm full of nice parmesean and a chunk of butter. Add a little more stock to thin as needed.

Lemony Risotto with Asparagus & Shrimp
Serves 4 as a main dish- 45 minutes start to finish
3 c. reduced sodium chicken stock
2 c. water
3/4 lb asparagus trimmed and cut to 1 inch pieces
1 small onion finely chopped
4 Tbs butter (divided)
1 1/4 c. Arborio rice

1/4 dry white wine
3/4 Lb med. shrimp peeled & deveined
1 Tbs lemon zest
1/3 c. grated Parmesan (set aside small amount for garnish)
3 Tbs chopped flat leaf parsley (set aside small amount for garnish)

Directions:
Combine water and stock, bring to boil. Add asparagus, simmer until slightly tender then remove from pot to cool. Keep broth at a low simmer and cover pot.

Sautee onion in half of the butter with a pinch of salt in a 4 qt heavy saucepan over medium heat, stir occasionally until softened, about 5 minutes. Stir in Arborio to coat with the fat, cook 1 minute, stirring constantly. Add wine and simmer stirring until it is absorbed.

Stir in 1/2 cup of hot broth mixture, stir until absorbed. Continue adding more broth 1/2 cup at a time, stirring frequently and letting it absorb into the rice before adding the next 1/2 cup. After about 18 minutes, the rice should be creamy but still a bit al dente, (about the consistency of thick soup) there will be lfetover broth, you will use it later.
Add the shrimp, stir and let cook 2-3 mins or until cooked through.

Stir in asparagus, zest, remaining 2 Tbs butter, Parmesan and parsley. Season with salt & pepper to taste.

Garnish with a little parsley and a sprinkle of Parmesan. Serve with crusty bread.