Scampi and Asparagus Risotto
Preparation time
30 minutes
Cooking time
60 minutes
Number of servings
4
Difficulty
Medium
Ingredients
300
gr rice
200
gr white asparagus
300
gr scampi
5
gr chopped parsley
25
gr onion
minced garlic
5
cl white wine
75
gr butter
4
cl extra virgin olive oil
50
gr grated Parmigiano
pinch salt
pinch pepper
1
piece(s) bay leaf
1
piece(s) medium carrot
1/2
piece(s) onion
1
piece(s) celery stalk
Directions
- Peel the asparagus with a vegetable peeler. Cut the tips to about two centimeters and set them aside.
- Boil the asparagus stalks in a little salted water. Strain the cooking broth.
- Retrieve the tips, to be kept whole. Pass the asparagus stalks through a food mill and put the pulp in the broth.
- Shell the scampi. With the heads and shells make a fumet (broth) with water, carrot, half an onion, celery and bay leaf. Strain the broth and add it to the asparagus broth.
- Sauté the asparagus tips for a few minutes in forty grams of butter.
- Brown the rest of the chopped onion and garlic in oil in the risotto pot.
- Brown the scampi tails. Add wine and parsley. Let it evaporate.
- Add the asparagus tips and rice. Cook with the fish and asparagus broth.
- Adjust salt and pepper. Towards the end of cooking, stir in the butter and Parmigiano.
Cooking Notes
Follow traditional risotto cooking instructions adding the scampi not at the beggining but in the middle of the cooking process will prevent overcooking.