We’re suppose to be some of the world’s best cooks. When it comes to a simple dish that is sure to impress, I rely on my mother’s Shrimp & Asparagus Risotto Recipe.
I busted this recipe out as my first ‘cooked at home meal’ for JPC early on in our relationship and my former roommate and I used to serve it religiously at dinner parties. It’s not exactly ‘engagement chicken’, but I can promise it will leave your guests or guy ready to keep coming back for more.
Juice of ½ a lemon2 shallots1 rib celery¼ C. butter1T. Olive oil1 1/3 C. Risotto rice¼ C. white wine1 Qt Chicken stock1 egg yolk4T grated parmesan cheese4 T heavy creamSalt & PepperPut shallots & celery into blender – finely chopheat ½ of the butter, oil, shallots & celery in large sauce pan – cook until softenedMix rice in and give a good coating, add wine stir until absorbed, then start ladling stock inabout ¼ of a cup at a time- after each time stir until absorbed before adding more.Cook until risotto is tender constantly stirring & ladling broth in.In small bowl beat egg yolk-lemon juice-Parmesan cheese-cream & pepper.When risotto is done remove from stove and add mixture & the remaining butter & salt.Fold in cooked asparagus & cooked shrimp.