Yes, this might not be technically a “wild game” recipe, it sure is delicious! And thats exactly why I wanted to share it with you! There is something magical and elegant about risotto. The creamy texture of the rice with the cheesy kick of parmesan cheese makes for one hell of a combination. Top that with buttery shrimp and asparagus roasted so the spears are crunchy make for one decadent meal. Now, I’ve worked in fine dinning for years. And is most of the restaurants I worked in risotto was served. Having to have made risotto so much on the line the last thing I wanted to make at home was risotto. But my heart soon missed the rice that I used to slave over stirring almost constantly for 45 minutes just to slowly bring out the natural starches. Thus one day I decided to make a simpler version of a dish I used to make in restaurants. This may take you a bit of time, but boy oh boy is it worth every minute.
Shrimp Risotto with Asparagus Vinaigrette
by Chef Bri Van Scotter – Wilderness to Table
· 1 Large Shallot, diced
· 3 TBS Butter
· 1 TBS Vegetable Oil
· 1 ½ Cups Arborio Rice
· 5 Cups Homemade Chicken Stock
· ½ Cup Dry White Wine
· 3 TBS Butter
· 2 tsp. Salt
· 1 Cup Parmesan Cheese, grated
1. Heat the stock to a simmer in a medium saucepan, then lower the heat so that the stock stays nice and hot.
2. In a large heavy saucepan, heat the oil and the butter over medium heat. When the butter has melted, add the chopped shallot, sauté for 2-3 minutes or until slightly translucent.
3. Add the rice to the pot and stir briskly with a wooden spoon so that the grains are coated with the oil and butter. Sauté for another minute or so until there is a slightly nutty aroma. But do not let the rice brown. Then add the wine to deglaze the pan, cook while stirring, until the wine has fully absorbed.
4. Add a ladle of hot chicken stock to the rice and stir until the liquid is fully absorbed. When the rice appears to be almost dry, add another ladle of stock and repeat this process. The key to great risotto is to keep stirring constantly, especially while the stock gets absorbed, to prevent scorching, and add the next ladle full as soon as the rice is almost dry.
5. Continue adding ladles of hot chicken stock and stirring the rice while the liquid is absorbed. As it cooks you will see that it will start to develop a creamy consistency as it begins to release its natural starches. Cook for about 20-30 minutes or until the grains are tender but still firm to the bite (al dente).
6. Then stir in the remaining butter, parmesan cheese and season with salt.
· ¾ Pound Large Shrimp
· 5 TBS Butter
· 1 TBS Garlic, Chopped
· 1 TBS Lemon Juice
· Salt and Pepper
In a large sauté pan add the butter and melt it over medium high heat. Once the butter is fully melted add the garlic, stir and cook for about 1 minute. Then add the shrimp to the pan. Cook the shrimp on each side for about 2 minutes each or until they are no longer translucent. The season with the lemon juice, salt and pepper.
· ½ Pound Asparagus, steamed
· 1 TBS Dijon Mustard
· 2 TBS Lemon Juice
· ¼ Cup Red Wine Vinegar
· ½ Cup Olive Oil
· Salt and pepper
Remove the tips of the asparagus and reserve for plating.
In the bowl of a blender add the rest of the asparagus and the rest of the ingredients and blend until smooth. Adjust salt and pepper to taste.
To plate, place a large scoop of risotto in a bowl and drizzle with the asparagus vinaigrette. Place the Asparagus spears on top then top that with a couple pieces of shrimp per plate.