Risotto with wild asparagus and lemon-scented shrimp

I have not prepared a risotto for a while, I admit, and in the end I succumbed to the requests of my wife preparing a fairly classic. I only allowed a couple of licenses or, the wild asparagus (much smaller than the classic asparagus and also much tastier) and the lemon zest that from both perfume and flavor. But let's see together how to prepare it from the ingredients.

Ingredients for 4 people:

350 grams of parboiled rice
300 grams of shrimp
3 Bouquets of wild asparagus
1 Sachet of Saffron
1 shallot
1 glass of dry white wine
1 teaspoon of sweet paprika
The peel of a bio lemon
1 Walnut of butter
Salt, pepper and extra virgin olive oil to taste

First we have to clean the asparagus and the shrimp. For the preparation of shrimp, we have already seen how to precede when we prepared the linguine with saffron cream and prawns and, if you remember, is a simple operation. For the asparagus, instead, simply rinse and cut the final part of the same by putting it aside. Let's prepare now a very fast vegetable broth for our risotto. In a pot We put about 1.5 L of water, add a tablespoon of salt and put the scraps of asparagus. We bring on the fire and let it boil for 10 '-15 ' and anyway until the water has turned green. At this point we can start the preparation of the rice. In a casserole, put the shallots cut into washers and two tablespoons of oil. Let it brown and, when it is ready, we will add the rice and toast it, turning it continuously, for about 3 '. We begin to add the vegetable broth little at a time and however whenever the rice has absorbed almost everything. At half cooking, add the saffron, paprika and asparagus cut into chunks and continue to amalgamate the whole. When you miss about 5 ' at the end of the cooking of our risotto, we will add our prawns that we amalgamate to the risotto without forgetting to continue to wet with the broth. Turn off the flame, fix salt and pepper and add the buttery walnut. Stir the rice until the butter is completely melted and the risotto will not be creamy. We flatten…
Tips for mise en place:

Put two ladles of rice in the middle of the dish and battiamone the bottom with the palm of your hand so that it is evenly and compactly distributed. At the center we put a couple of prawns and sormontiamoli with a pair of asparagus. We finish the dish with a grated lemon being careful not to get to the white pulp that, otherwise, would ruin the flavor that we try to give to the dish with a bitter aftertaste.

We serve well warm and good appetite!!!!!

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