Shrimp, Asparagus and Sun Dries Tomato Risotto

0
376
Gurjyote Sethi
Gurjyote Sethi

Ingredients:

Shrimp asparagusDirections:

  1. Blanch the asparagus (trim the stem) and shock in ice water to stop the cooking process. Once cool, cut the asparagus into bite sized pieces and set aside.
  2. In 3-quart skillet, add the butter, olive oil, shallot, and garlic over low-medium heat. Gently saute for 2 minutes.
  3. Add arborio rice. Sauté ingredients until the rice begins to turn translucent, leaving a white dot in the middle.
  4. Once the rice begins to turn translucent, add the white wine (optional) and sun-dried tomatoes, then sauté on medium for 2 minutes.
  5. Slowly (1/4 cup at a time) add stock to the rice. Once the rice has soaked up the majority of the liquid in the skillet add more. This is a slow process and can easily take 30 minutes (or more) to go through all the liquid. Warning: If you add too much liquid too quickly you may end up with a risotto that is not as creamy as it should be.
  6. When you’ve reached the point where you’ve added 3 1/2 cups of stock to the rice.
  7. Once the rice has become a nice, creamy, and tender texture (sample the rice, and it should be tender, without any crunch but still firm), add your shrimp with the last 1/4 cup of stock, and cook until shrimp are thoroughly cooked, but tender, and almost all liquid is absorbed. This should take 3-5 minutes. Add the asparagus, parmesan cheese, and red chilli flakes.
  8. Also, at this time, add the juice of one half of a lemon.
  9. Salt and pepper to taste. Garnish with fresh basil.

Gurjyote Singh Sethi, Canadian Red Seal Chef with over 18 years’ of Culinary Experience, Currently operating Catering company GJ’S Kitchen in Surrey BC. He had been associated with leading hotels in India. The Hyatt Regency New Delhi, Marriott Welcome Hotel, Crown Plaza Gurgaon by (IHG), and Aman Resorts New Delhi, The Claridges Surajkund and Vivanta by Taj at Surajkund  Email: gurjyote@gmail.com gjskitchen.com