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Ingredients
Risotto with Saffron, Shrimp and Asparagus
- Ingredients
- 1 onion
- 1 small garlic clove
- 1 generous pinch Saffron
- 70 grams grated Parmesan
- 100 milliliters dry white wine
- 700 milliliters Meat stock
- 3 Tbsps butter
- 200 grams Arborio rice
- salt
- peppers (freshly ground)
- 1 Tbsp olive oil
- 1 bay leaf
- 1 pc Lemon peel
- 150 grams White pepper
- 250 grams shrimp (ready to cook)
Peel and finely chop onion and garlic. Soak saffron in 3 tablespoons lukewarm water. Heat olive oil and 1 teaspoon of butter in a saucepan and sauté onions and garlic until soft. Add rice and sauté, stirring, until translucent. Add half of the white wine and cook, stirring, until fully absorbed. Repeat with remaining wine. Add broth just to cover the rice, saffron along with soaking water, bay leaf and lemon zest. Cook, stirring, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, 20-25 minutes, stirring frequently.
While the rice cooks, rinse asparagus, trim ends and cut into 4-5 cm (approximately 1 1/2 to 2-inch) long pieces. Rinse shrimp and drain. Add asparagus and shrimp to rice about 5 minutes before the end of cooking. To serve, remove lemon zest and bay leaf, stir in Parmesan and remaining butter and season with salt and pepper.