For Christmas, both Mike and Steve got Vicki and I a cooking class. We were both excited about this and intrigued by their choice - spanish food. It was a participation class (kind of) and we were given the recipes to keep at the end. Vicki and I recreated the entire cooking class for our friends after Christmas, and everyone enjoyed our spanish flair. Since then, I have made the asparagus risotto 3 more times, once with the shrimp, and twice without. It is nice either way. I made it tonight, and enjoyed it with my friend Veronica while our children played. I increased the amount of cheese and ended up with a batch that was super creamy, and super delicious.
The recipe the chef gave us was not the recipe he used while cooking. I frantically took notes during the class, and here is the end result. Enjoy! Risotto is not hard to make, restaurants lead you to believe that it is a difficult item to create. It is a tad hard on the arm, with all that stirring, but super worth it.
Asparagus and shrimp risotto
1/2 pound asparagus, washed, peeled and chopped to 1/4" pieces
4 cups chicken stock
1/2 cup chopped onion
1 tbsp chopped italian parsley
1 tbsp veg. oil
10-12 large shrimp
4 tbsp butter
1 1/2 cups risotto rice (arborio)
1/2 cup freshly grated parmesan
1 glass white wine
-- Simmer stock over medium heat
-- In a heavy bottom saucepan, melt 2 tbsp. butter. Add vegetable oil and chopped onions and cook over medium heat. Cook until light blond in colour. Add rice and mix until clumpy. Add white wine and stir. Ladle boiling stock to cover rice mixture. Stir. Add chopped asparagus. Stir constantly for 20 minutes, ladeling more stock onto rice mixture as it evaporates. Add shrimp in the last 4 minutes.
-- When risotto is done, turn off the heat; add 2 tbsp butter, chopped parsley and parmesan. Taste and season with salt and pepper. Serve immediately.