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 Sera

• TOTAL TIME: 1 HR 10 MIN
• SERVINGS: 6
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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.