Ingredients
For the vegetable stock
- 50 g carrot peeled and cut into medium pieces
- 50 g celery in medium pieces
- 50 g yellow onion in medium pieces
- 1 bayleaf
- 3 litres water
For the shrimp, asparagus and artichokes
- 150 g raw shrimp peeled and deveined
- 6 artichoke bottoms ideally fresh or frozen, cut in quarters
- 10 asparagus
- unsalted butter
- Olive oil
- Juice from 1/2 lemon
For the risotto
- Olive oil
- 100 g yellow onion finely chopped
- 175 g arborio rice
- 100 ml white wine
- pinch saffron
- 30 g parmesan cheese freshly grated. I used Grana Padano.
- Salt and pepper to taste
- 10 g unsalted butter
Instructions
For the vegetable stock
- Place everything in a large pot and let it simmer for 30min (start counting from the moment it breaks into a boil).
- Pass through a colander and keep the stock
For the shrimp, asparagus and artichokes
- Remove the lower fibrous part of the asparagus. Boil water in a pot with a tablespoon of salt. When it starts to boil vigorously add the asparagus. Let them boil for 1 minute and then stop the cooking process by placing them in icy water for a couple of minutes
- Discard the water from the asparagus and replace with fresh water. Add the juice from half a lemon and the artichoke bottoms. Bring the water to a boil and let them cook until you can easily go through the artichoke bottoms with a knife easily. Remove them from the cooking liquid and reserve.
- When the risotto is a couple minutes away from being ready add a bit of butter and olive oil on a pan over high heat and add the asparagus and artichokes. Leave them still for a minute so they become golden and then turn them around. Repeat until they're fully golden and remove.
- Add more butter and olive oil and repeat the process with the shrimp. They only need a minute per side to be ready. Remember to leave them still on the pan so they can go nice and golden.
For the risotto
- Cook the onion in a bit of olive oil over medium heat until really soft, translucent and sweet in smell.
- Add the rice and saffron and stir constantly for one minute.
- Add the white wine and let it evaporate completely.
- Start to add the stock little by little, stirring constantly until the rice is al dente.
- Add the parmesan cheese to the risotto.
- Adjust the level of salt and pepper and add more stock if needed. The consistency should be such that if you pass a spoon down the center of the risotto it should go back to its place easily.
- Finish by adding the butter and mixing.
- Serve with the artichokes, asparagus and shrimp.
Tried this recipe?Mention @CravingsJournal or tag #RecipeCJ!