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Passport & Plate - Asparagus Risotto with Pan-Seared Shrimp

Italy | Wednesday, March 5, 2014 | 3 photos

Ingredients:

1 lemon sliced
6 shrimp/tiger prawns
1 clove of garlic, minced
Red pepper flakes to taste (optional)
2 Tbsp unsalted butter, divided
1/2 cup chopped shallots
1 cup arborio rice
1/4 cup dry white wine
About 4 cups chicken stock
1/2 pound asparagus, trimmed, tips cut off, tough skins of the spears peeled (if working with thick apparatus spears), and the spears cut at a slant to 1/2 inch disks.
1/2 cup freshly grated Parmesan cheese
Salt and pepper


Method:

1) In a 3 or 4 quart saucepan, heat 1 tablespoon butter on medium heat.

2) Add the shallots and cook for a minute or two, until translucent. Add the rice and cook for 2 minutes more, stirring until nicely coated.
While the shallots are cooking, bring the stock to a simmer in a saucepan.

3) Add the wine. Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add 1/2 cup of hot stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 20-25 minutes. With the last ladle of stock, add the asparagus. Turn off the heat.

4) Gently stir in the Parmesan cheese and the remaining 1 tablespoon butter. Add salt and pepper to taste.

5) As the risotto is finishing up. Heat a pan over medium heat with 1/2 tablespoon butter and 1 tablespoon olive oil. Salt and pepper the shrimp then add the garlic and the red pepper flakes if you'd like. Sear the shrimp on each side (about two minutes or until they start to curl, forming a letter C).

6) Plate the risotto with 3 pieces of shrimp on top and serve immediately. Serve with a slice of lemon to be squeezed over top for a nice touch of acidity.


The Story:

Before we were married and just starting to date, I asked my wife what her favorite dish was. It occurred to me that I may be able to win her heart by cooking it for her one day. The perfect opportunity presented itself on Valentine's day. My plan was to set up a romantic dinner at my apartment, and cook her favorite Italian dish: risotto with garlic shrimp and grilled asparagus.

Because of the amount of time it takes to cook, risotto is a dish that requires lots of patience and love. It perfectly reflects traits that have helped our relationship grow over time. Coincidentally, this week is our two year anniversary, so just like last time, this dish was prepared as a sign of my love and affection for her.

The risotto also reminds us of our honeymoon, which we took last year to Italy. We started in Rome to see the incredible historical architecture, took a train to Florence to see the Duomo and ate the most amazing florentine steak ever, and concluded in Venice to coast along the Grand Canal.

Although this Risotto dish may be quite simple to some people, it holds a special place in our hearts. From my experience, the best food doesn't need to be prepared in the fanciest restaurant, I believe it's when a dish makes you speechless and leaves you with the most amazing memory.