A classic Italian risotto with plump delicious shrimp, Italian Carnaroli rice, high starch, and freshly grated parmesan make this dish delicious. Cooked with one extra touch of mine, which is wild asparagus of the mountain or of the street market. It is a delicious and easy-to-prepare dish and only requires of us is care and «touch».
Yours!
Yours!
| work: 30′ | time: 40′ | medium: |
Ingredients (2 servings)
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In the pot, add the oil and one tbsp butter to get hot. Peel, mash the onions in the cutter and put them in the pot to gently polish without getting color. Add the garlic. |
 Mix well and add the rice to fry (tostatura) and this for a few minutes in butter. Mix. |
Add the wine and allow to be absorbed by the rice grains. Put the lemon zest and juice. Add salt, pepper and paprika. Strengthen a little the heat and stir. Stirring loosens the starch molecules from the outside of the rice grains in the fluid environment, creating a creamy and sticky texture. |
Add portionwise the broth, stirring mildly almost constantly. Add the following amount of broth when the previous one has been absorbed. This is repeated until you finish the broth and the rice has been cooked. Taste and accordingly add a little hot water to have a beautiful glazed risotto but not dry. |
 At the same time we prepare the grilled shrimp. In heavy, cast iron frying pan put another tablespoon butter to heat. Sauté the shrimp from both sides to 3'-4' to change color. |
Remove the shrimp to a plate and pour the asparagus to the pan. Let them sauté well… |
… and take them out on a plate next to the shrimp. Add salt and pepper and sprinkle with paprika. |
 We keep a few asparagus aside for the garnish and the rest is cut into smaller pieces ~2cm (0.8") and pour the risotto with shrimp. Taste and correct. |
Served and eaten hot, sprinkled with parmesan.
