Shrimp, Asparagus and Mushroom Risotto

Risotto is: 1) an incredibly therapeutic experience, 2) a labor of love, 3) NOT an overpriced regular rice dish with some fancy stuff added.

Risotto is made with the Arborio rice grain. It is an Italian short-grain rice. It is named after the town of Arborio in the Po Valley in Italy, where it is grown. Cooked, the rounded grains are firm, creamy, and chewy, due to the higher starch content. It is hearty and down right yummy when you do it right.

Unlike our traditional long-grain rices, it must be attended to, nurtured, if you will. Stay near and stir often. You incorporate liquid little by little until you have achieved the consistency/firmness you are looking for in the rice. Continue to taste your rice until it's done. It won't be soft, like Uncle Ben's. Look for more of an "al dente" firmness. Not crunchy, but a bit on the firm side. If you taste a little, and go back for another spoonful, it's probably done.

For this dish, make sure you have the ice water ready to "shock" the asparagus. It's a way to quickly stop the cooking process so that when you add it back to the final dish, the asparagus won't be mushy. Also, I'm not a mushroom fan (they are on my short list of things I don't care for), but they add a really nice heartiness to this dish. It's not overwhelmingly "mushroomy".

Makes 4 main-course servings

Ingredients:

6 cups chicken broth
1 cup water
1 pound thin to medium asparagus, trimmed and cut into 1/4-inch-thick slices, leaving tips 1 1/2 inches long
2 tablespoons olive oil
1/2 stick (1/4 cup) unsalted butter
3/4 pound fresh mushrooms, stems discarded and caps cut into 1/4-inch-thick slices
1 pound jumbo shrimp (21-25 ct)
1 small onion, finely chopped
1 1/2 cups Arborio rice (10 ounces)
1 cup dry white wine
2 ounces Parmigiano-Reggiano (1 cup)

Instructions:

Bring broth and water to a boil in a 4-quart pot. Add asparagus and cook, uncovered, until crisp-tender, 3 to 4 minutes. Transfer asparagus with a slotted spoon to a large bowl of ice and cold water to stop cooking, then drain and pat dry. Keep broth at a bare simmer, covered.

Heat 1 Tbs. oil with 1 tablespoon butter in a 4-quart heavy saucepan/skillet over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until browned, about 4 minutes. Season with salt and pepper, then transfer to a bowl.

Heat 1 Tbs. oil saucepan/skillet over moderately high heat, then sauté shrimp (adding salt and pepper to season) until they are just pink on each side. Do not overcook. Transfer to a bowl with the mushrooms.

Cook onion in 2 tablespoons butter in saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute.

Ladle in 1 cup simmering broth and cook at a strong simmer, stirring, until absorbed, about 2 minutes. Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is just tender and looks creamy, 18 to 20 minutes. (If there is leftover broth for thinning, save it for thinning, if necessary.)

Remove from heat and stir in 1/2 cup cheese, remaining tablespoon butter, and salt and pepper to taste. Gently stir in asparagus, shrimp and mushrooms, then cover pan and let stand 1 minute. If desired, thin risotto with some of remaining broth. Serve immediately with remaining cheese on the side.

Do let me know if you try this one, and how it came out.