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Shrimp Risotto with Asparagus and Truffle Oil
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Serves: 4-6
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Ingredients:
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- 6 cups vegetable stock
- 1 pound uncooked large shrimp, peeled and deveined
- 1/2 pound asparagus, trimmed and cut into 1/4-inch-thick slices (leaving tips 1- 1/2 inches long)
- 3 tablespoons olive oil
- 1 large white onion, chopped
- 3 cloves garlic, minced
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- 1-1/2 cups Nirmala's Kitchen Carnaroli Risotto with Black Truffles
- 1/2 cup dry white wine
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons butter
- 2 tablespoon chopped basil
- Truffle Oil
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Directions:
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- Bring the stock to simmer in a medium saucepan. Add shrimp and asparagus. Turn off heat, cover and let stand until shrimp are just opaque in center, about 3 minutes.
- Using slotted spoon, transfer shrimp and asparagus to a small bowl; cover with foil to keep warm. Cover broth to keep warm.
- Heat oil in large, heavy saucepan over medium heat. Add chopped onion and sauté until tender, about 5 minutes. Add minced garlic, and cook for another minute. Add rice and stir until edge of rice is translucent but center is still opaque, about 2 minutes.
- Add wine and cook until wine is absorbed, stirring occasionally, about 2 minutes.
- Ladle in 1 cup of simmering broth and cook, stirring until absorbed, about 2 minutes. Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding more stock; the rice texture you're looking for should be just tender and look creamy. Cooking time 18 to 20 minutes.
- Remove from heat and stir in cheese, butter, basil and salt and pepper to taste. Gently stir in shrimp and asparagus, and then cover pan and let stand 1 minute. If desired, thin risotto with some of remaining broth. Drizzle with truffle oil and serve immediately.
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