Asparagus & Shrimp Risotto

Asparagus & Shrimp Risotto

Well this isn’t a quick week night meal, but if you’ve got about 30 minutes you’re set!
This risotto doesn’t call for much and you can even use frozen shrimp, sure fresh is always best but whatever you‘ve got around the house will work.

1 bunch of Asparagus, trimmed (about 20-30)
3/4 pound of small shrimp
1 medium onion
Chili oil
Canola oil
1 tablespoon garlic, minced
Scant 4 cups chicken stock
1 1/2 cups Arborio rice
2 tablespoons freshly squeezed lemon juice
1/4 cup fresh mozzarella
1/4 cup parmesan cheese
1 tablespoon of unsalted butter
1/4 cup parsley, finely chopped
Salt and pepper to taste

In a clean heavy bottomed skillet over medium heat, heat 1 tablespoon of canola oil until almost smoking. Working in batches add a handful of asparagus and roast in a single layer. Season with salt and pepper, roast for about one and a half minutes until bright green and browned around the edges. Repeat with remaining asparagus adding more oil each time. Allow to cool slightly and cut into one inch long pieces.
Lower heat slightly and remove skillet from heat. Add shrimp and lemon juice, if pan is too dry add a dash of water. Add in garlic and return to heat, allow shrimp to cook and mixture to reduce. Shrimp will turn pink and will no longer be translucent, remove from the heat and allow to cool slightly.
In a large non-stick skillet over medium heat add to tablespoons of chili oil. Once skillet has heated up add onion and sweat (cook without browning) until translucent. Season with salt and pepper. Add Arborio rice and cook for one minute to slightly toast the rice (which will give the end result a lot more flavor). Add half a cup of chicken stock and cook stirring constantly until stock has evaporated approximately two minutes. Continue cooking adding half a cup of stock at a time. Rice should be tender (this isn’t the time for al dente) if not add additional stock or water half a cup at a time until rice is tender and liquid has been soaked up. Mixture should be creamy but not runny.
Remove from heat, stir in butter, mozzarella, parmesan, asparagus and shrimp mixture. Allow to rest for one minute.
Season with salt and pepper to taste, top with parsley and serve.