Risotto is the Italian way to cook rice. I like shrimp, asparagus and rice, and this is the best risotto I've never eaten. It's not difficult but requires carefulness . It's such a delicious dish for a romantic dinner in Italian style.
Buon appetito!
Ingredients
200 g of asparagus
100 g of carnaroli rice
40 g of carrots
80 g of cherry tomatoes
200 g of shrimps
1 lime
Half glass of wine
1 shot of cognac
1 shallot
Salt and pepper to taste
4 tablespoons of extra virgin olive oil
Method:
Trim the asparagus. You'll use the stalks for the stock and the top for risotto. Remove the heads and carapace from the shrimps.
Stock: Cut asparagus stalks, carrots and cherry tomatoes in small pieces. Stir fry the vegetables with heads and carapace from shrimps. When the heads are toasted, simmer with cognac. Add cold water and cook on low flame for 30 minutes.
Shrimps tartar: Cut shrimps in small pieces and let them marinate with lime juice and a bit of salt.
Risotto: Stir fry the asparagus top in a pan with some olive oil. Cook it for a few minutes . The asparagus have to be crunchy. Take out the asparagus from the pan and in the same pan stir fry the shallot. Add the rice, you can use carnaroli or arborio, and toast it for 1-2 minutes. Simmer with half a glass of white wine. Add the stock until it covers the rice. When rice absorbs the stock add more stock , until the rice is cooked. 3 min before the end of cooking add the remained shrimps
Put in the dish: Put the risotto in the dish , add the top asparagus and in the center the shrimp tartar. Grate the lime zest on the top of the risotto . Pepper to taste.
Eating suggestion: Mix the shrimp tartar into risotto. The warm rice will warm the tartar and will get the fragrance of the lime marinade