Saturday, May 24, 2014

Saturday Recipe

Friday night we had the Baked Asparagus Fries and I had forgotten how very good they are. Do try them, they are absolutely delicious.

This recipe could have been made for me, I love risotto, and with shrimp and asparagus what could be better? I have never heard of carnaroli rice. I would use aborio.

Shrimp-Asparagus Risotto

Contributed by Daniele SeraShrimp Asparagus Risotto

    This easy risotto is studded with delicate shrimp and pieces of plump asparagus, and delicately flavoured with saffron—it's a perfect, fresh-tasting spring dish.

    1. 1 pound asparagus, trimmed
    2. 3/4 pound medium shrimp, shelled and deveined
    3. Salt
    4. Pepper
    5. 1 tablespoon extra-virgin olive oil
    6. 2 cups vegetable stock
    7. 6 tablespoons unsalted butter
    8. 1 small onion, minced
    9. 12 ounces carnaroli rice
    10. 1 cup dry white wine
    11. Pinch of saffron threads
    12. 1/4 cup freshly grated Parmigiano-Reggiano
    1. Cook the asparagus in salted boiling water until crisp-tender. Drain and cool under running water; cut into 1-inch pieces.
    2. Season the shrimp with salt and pepper. In a skillet, heat the oil. Add the shrimp and cook over moderately high heat, turning, until just white throughout, 3 minutes. Transfer to a plate.
    3. In a saucepan, bring 4 cups of water and the stock to a boil. Cover and keep warm.
    4. In a large saucepan, melt 4 tablespoons of the butter. Add the onion and cook over moderate heat, stirring, until softened, 5 minutes. Add the rice and cook, stirring, for 2 minutes. Add the wine and simmer until almost evaporated. Add enough stock to just cover the rice and cook, stirring, until the stock has been absorbed. Stir in the saffron and continue stirring in stock, 1/2 cup at a time, until nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a creamy sauce, 25 minutes. Stir in the cheese and remaining 2 tablespoons of butter. Fold in the asparagus and shrimp. Season with salt and pepper.

    Have a great weekend and for my US friends, Happy Memorial Day.


    1. Nice to see many asparagus recipe!

      1. I do this every season, it is one of my all time favourites.

    2. Does saffron have a flavour? I was going to make a paella once and it called for saffron threads but the price was outrageous. I made it w/o the saffron and it tasted great so I'm not sure what i was missing.

      1. Must admit it doesn't to me, or not much anyway. It does colour food nicely but you can achieve the same with turmeric which is much less expensive.

        I am sure lots of people would disagree. I just googled and found this "saffron has such a pungent, spicy flavor, that it takes only a small amount to add flavor and color to a dish. It is an essential ingredient in the French bouillabaisse, in many Spanish paellas, Italian risottos, Portuguese rice dishes, Persian pilafs, and Indian biryanis."

        You do only use the veriest pinch though.

    3. I do love asparagus, I must try this! Thank you so much for sharing.

      1. Hope you can get nice fresh asparagus and shrimp. Makes it so much better. Also do try the Baked Asparagus Fries, I had forgotten how good that is.

    4. Hi Jo,

      First of all, I'm delighted to get to your blog a bit more often this week. The Asparagus Queen has tempted me with that recipe. Thank you.

      Indeed, a peaceful, reflective time to our friends in the USA.

      A happy Sunday to you, Jo.


    5. Hi Gary. Nice to see you here. Asparagus Queen eh? Dragon's grandmother too. No end to it. The risotto looks good, but the crispy asparagus fries are to die for.

      Happy Sunday to you too Gary.