Asparagus and Shrimp Risotto
Dish: Entertaining at Home with a Four Star Chef by Daniel
Boulud, (Filipacchi Publishing, 2003)
Adapted by StarChefs
- 16 spears asparagus, peeled and trimmed
- 6 cups unsalted chicken stock or low-sodium chicken broth
- 4 Tablespoons unsalted butter
- 1/4 cup finely chopped white onion
- 1 cup Arborio rice
- 1/2 cup dry vermouth or dry white wine
- 2 Tablespoons finely grated fresh Parmesan cheese
- 2 Tablespoons mascarpone cheese
- Salt and freshly ground pepper
- 1 Tablespoon extra-virgin olive oil
- 1 clove garlic, crushed
- 1 sprig rosemary
- 16 small Gulf shrimp, peeled, deveined, and each cut into 3
Cut off top 2 inches of each asparagus spear and set aside. Cut
next 2 to 3 inches of each spear into 1/4-inch-thick rounds; discard
the remaining portion of stems.
Meanwhile, bring a large pot of salted water to a boil. Add the
asparagus rounds and blanch for 4 minutes. Drain, hold under cold
running water until cool, and then set aside.
Place 4 asparagus tips, about 1/4 of the asparagus rounds, and
3 Tablespoons water in a blender and purée until smooth.
Pour chicken stock into a large saucepan and bring to a boil over
medium heat; reduce heat to a simmer.
Melt 2 tablespoons of butter in a large saucepan over medium-low
heat. Add onion and sweat, stirring with a wooden spoon, just until
the onion is translucent, about 5 minutes. Add rice and cook, stirring,
for about 5 minutes longer. Add the vermouth, and stir, scraping
the bottom of the pot. Cook, stirring once or twice, until the liquid
has evaporated. Add 1 cup of simmering stock. Cook, stirring often,
until the rice absorbs most of the liquid. Add another cup of the
hot stock. Continue cooking, stirring and adding stock, 1 cup at
a time, until 5 cups have been added. At this point, taste the rice.
Usually, it will need another 1/2 to 1 cup of stock and a few more
minutes to cook.
Stir in the remaining 2 Tablespoons butter, Parmesan, mascarpone,
and asparagus purée. Add remaining asparagus rounds and stir
to warm the asparagus; remove from heat. Season with salt and pepper
to taste. Cover and keep warm.
Heat olive oil in a medium skillet over medium heat. Add remaining
asparagus tips, garlic, and rosemary. Cook asparagus, tossing until
it is tender but still crisp, about 3 minutes. Add shrimp and continue
to cook until cooked through, about 3 to 5 minutes. Season with
salt and pepper. Discard garlic and rosemary.
Spoon risotto into warm bowls, top with warmed asparagus tips and
shrimp, and serve immediately.
1996 Savennières-Becherelle from Domaine du Clos
de la Coulée de Serrant or other Loire Valley wines produced
from Chenin Blanc