By Dane Feldman
Photo by Dane Feldman.
When the winter is hanging on the way that it is, I like to whip up a batch of risotto. It always tastes richer than it is, which helps make me feel a little pampered in the bone-chilling temperatures. Of course, you can add some indulgent ingredients to make it a little heavier, but this recipe calls for mushrooms and shrimp, making it somehow both light and indulgent at once.
What you’ll need:
1 lb shrimp
3 oz baby bella mushrooms, chopped
1 cup asparagus, chopped
1/4 onion, minced
4 cups seafood stock
3 tbsp grated pecorino romano cheese
1 tbsp butter
1 1/2 cups arborio rice
1 cup dry white wine
2 tbsp extra-virgin olive oil
Cook the shrimp in a pan and set them aside.
In a pot, heat the olive oil on medium heat and saute the onion until tender.
Add the rice and toast. Stir constantly for three minutes. Add the wine and continue cooking and stirring until the wine reduces.
Add a half cup of seafood stock at a time and continue stirring. Add more stock as each batch reduces. Continue stirring.
When two cups of stock have been added, add the mushrooms and asparagus to the pot. Stir and continue to add a half cup of stock and reduce. Once the last bit of stock is poured in and dissolved, stir in the shrimp and turn off the heat. Add in butter and cheese. Stir to combine and serve in bowls.