The Akumal Foodie – Risotto with Shrimp and Asparagus

Taverna Akumal has another scrumptious contribution this month.

Risotto with Shrimp and Asparagus (serves 8)

Ingredients:

• 1 lb carnaroli Rice
• 1 lb asparagus
• 1 lb shrimp, peeled and deveined
• 1 large shallot, minced
• 1 clove of garlic, minced
• ½ cup of white wine
• 6 oz of butter, unsalted
• ¼ cup of extra virgin olive oil
• 1 cup grated italian parmesan
• salt & pepper to taste

Making the dish:

Clean asparagus, cut off the tips and chop the stems.

Set up a broth made with a carrot, an onion, a bay leaf, and a stalk of celery, add shrimp shells and heads if you have them.  Keep broth very hot while you start the risotto.

In 5 qt. pot, add olive oil, shallot, and garlic. Let sweat at medium heat for a few minutes until golden, then add rice.  Stir until grains are translucent, then deglaze with wine.  Add the chopped asparagus stems.   Stir and slowly add broth as rice mixture gets dry. Continue stirring for 10 minutes, then add the shrimp and adjust with salt and pepper. Cook for about 5 more minutes (usually for a risotto it takes 18-20 minutes total).

Remove from heat, add butter, asparagus tips, and parmesan, stirring vigorously to create the creaminess that risotto needs. Let sit in pot for 1 minute before serving.

Buon Appetito!

If you don’t feel like preparing this dish yourself, you know where you can go to get a little Italian in Akumal!