Wild Shrimp Scampi, Asparagus & Creamy RisottoYields 4-6 servings
Ingredients:
2 cups Aborio Rice
1/2 Onion (small dice)
2 oz. White Wine
4 cups Light Chicken Stock (water optional)
2 oz. Butter
1/2 cup Grated Parmesan Cheese
1tsp White Truffle Oil
1/2 tsp Kosher Salt
Method:
Place 1 oz butter into medium size pot over low heat and melt butter.
Add small diced onions and cook until translucent, pour in Aborio rice and tempur slowly by stirring with a wooden spoon.
Pour in white wine and 2 cups of broth, while constantly stirring rice so is doesn't stick to bottom of the pot.
Once rice has absorbed the first portion of broth, add the remaining broth and continue to stir. Once rice has reached your desired consistency, add remaining butter, parmesan cheese & truffle oil.
Ingredients:
20 ea. Shrimp u13 or jumbo size (cleaned)
1 bunch Fresh Asparagus (cut into inch long pieces)
1 oz. Olive Oil (pomance olive oil is another option)
1 oz. Garlic (minced)
1 oz Fresh lemon Juice (juice from one)
1 oz. White Wine
3 oz. Unsalted Butter
1 Tbs. Fine Chopped Herbs (Thyme, Chives, Parsley)
2 tsp. Kosher salt
1/8 tsp. Fresh Ground Pepper
Method:
Season both sides of the cleaned shrimp with salt & pepper.
Place large sauté pan over medium heat.
Pour oil in before pan gets to hot and slowly add shrimp one at a time to prevent from burning yourself and lowing temperature of the pan.
Once shrimp have cooked half way add asparagus, garlic and continue to lightly sauté until cooked thru.
Pour in wine and reduce by half, add butter and herbs to finish.
Place risotto in equal parts in bowls you wish to serve in, place shrimp & asparagus mixture atop risotto.
Pour remaining broth from shrimp over risotto and squeeze fresh lemon juice over the top of shrimp.
Recipe courtesy: Chef Christopher Cristiano, Vice President/Culinary Development of
Fox Concepts Restaurants
