It was rainy and cold all day today. I started craving something warm and comforting as soon as I woke up. How did I end up with shrimp and asparagus risotto? I had shrimp in the freezer due to my addiction to Costco there was plenty on hand. Not too mention the giant container of shredded parmesan in the fridge. When I went through my coupons at my favorite store, low and behold there was a deal on asparagus and voila there you have it. A meal idea was born.
Prep
Get your shrimp out to thaw if they are frozen. Chop up some shallots for both the risotto and the asparagus. I used two shallots for this recipe. I also prepped the asparagus by rinsing it well and then snapping off the ends to get rid of the hard and woody part. If you lightly bend near the end cut of the asparagus it will snap off right where the asparagus is fresh. You can then throw the bottom woody part away. After I remove the ends I then chop in 1 1/2 to 2” pieces. I made sure the asparagus and shrimp were all patted dry so they would grill up nicely.
Next… Grill
I started this recipe out by getting my cast iron pan nice and hot with some olive oil and my new favorite fat… ghee. I’ll add that getting a cast iron pan hot only requires a medium heat usually. I added in some chopped up asparagus and when it had some nice grill marks I flipped them over letting the asparagus only cook until it was just starting to soften. I hate limp asparagus. I hate all limp veggies really, except onions, those should be nice and caramelized.
Risotto Time
Now get some chicken or veggie stock and warm it up in a saucepan. I have a smaller Dutch Oven that worked great. I always feel like I need 2x the stock of the instructions or recipes for risotto. Follow the ratio on your Arborio Rice, but mine was at least 4 Cups. Add in two pinches of Saffron threads. I find Saffron so miraculous, it’s color and flavor are just amazing.
While that saffron is blooming start the olive oil and butter in a large Dutch Oven. Once its nice and at a medium heat add in your chopped shallots and cook until soft. Then add in your Arborio rice. It needs to toast in the yummy fat for at least 2-3 minutes. This will infuse the rice with great flavor. Also toss in some salt at this point, maybe 1/2 tsp. Now you are ready to start adding the liquid.
Add in 1 1/2 Cups of a dry white wine. Let it fully absorb into the rice. You want to keep stirring. You will stir a LOT when making risotto the old fashioned way (as in no instapot trickery). Now start ladeling in the saffron infused stock. Probably about 1-2 Cups at a time. Stir until the liquid is absorbed. Then add more stock and repeat. Do this until the rice is cooked through and no longer crunchy. I just taste a grain or two after the 3rd round of stock addition on ward until it seems right.
Finishing Touches
Now that your rice is all plump and looking delicious with its soft yellow color turn off the heat. Add in another round of butter, 1 TBS, and about 1/2 C of shredded Parmesan. Fold in to the risotto. Add back all the grilled goodies, shrimp and asparagus and stir together. Taste and if needed add some salt, but the Parmesan will probably have added enough salt already. Put on the lid and just let it hang out for a bit to get the asparagus and shrimp warmed up fully. Pour yourself some of that wine you already opened while you are at it. Now plate that gorgeous mix up. I just go straight to a bowl. So warm and comforting on a winter night.
Saffron Risotto with Grilled Shrimp and Asparagus
- 1 Bunch Asparagus
- 2 Shallots
- 1 1b Shrimp
- 2 TBS Olive Oil
- 2 TBS Butter
- 1 1/2 C Arborio Rice
- 1 1/2 C Dry White Wine (I used an Oregon Pinot Grigio)
- 4 C Chicken or Vegetable Stock
- 2 pinches Saffron Threads
- 1/2 C Shredded Parmesan Cheese
- Salt and Pepper to taste
- Chop the asparagus into 1 1/2-2” pieces and dice the shallot
- Heat pan with 1 tsp Olive Oil and 1 Tsp Ghee, when hot grill the asparagus and shrimp one ingredient at a time. Salt and Pepper lightly and set aside.
- Heat the stock in a medium size pan (I use a small Dutch Oven) and add in 2 pinches of Saffron. It will turn a lovely yellow color as the Saffron blooms.
- In a larger Dutch Oven heat 2 TBS of Olive Oil and 1 TBS of Butter, when melted add in the shallots and cook until soft.
- Add in the rice and cook in the shallots and oil/butter for 2-3 minutes. You will hear some nice crackling of the rice.
- Now add in the wine and cook until absorbed.
- Ladle in about 2 Cups of the stock and continuously stir until it is absorbed. Repeat until the rice is soft.
- Remove from heat and stir in the remaining butter and Parmesan.
- Add back the shrimp and asparagus to the pot, fold in and cover for about 5 minutes to bring grilled items back to temperature. That’s it, dish up some delish comfort.