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.

Chili Oil

Chili Oil

1 tablespoon chili flakes
1/2 cup canola oil

Heat oil and chili flakes in a small sauce pan over low heat until just heated through. Do not fry.
Allow to cool and bottle. Use to add extra flavor and heat to any dish.

Coconut Cupcakes

Coconut Cupcakes

3/4 pound (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
14 ounces sweetened, shredded coconut

For the frosting:
1 pound cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners' sugar, sifted

Preheat the oven to 325 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
Frost the cupcakes and sprinkle with the remaining coconut.