California Asparagus and Rock Shrimp Risotto

By bdeedman

Ingredients

• 4 to 4 -1/2 cups chicken broth
• 1/2 cup chopped onion
• 1 tablespoon butter
• 1 tablespoon neutral vegetable oil, such as
• canola
• 1/2 tsp salt
• 1-1/2 cups Italian Arborio (short-grained)
• rice
• 1/2 tablespoon finely chopped lemon zest
• 1 lb. California asparagus, blanched and cut
• into 1/2-inch lengths
• 1 lb. rock shrimp
• Freshly ground black pepper, to taste

Preparation

Step 1

Bring chicken broth to a simmer; keep hot over lowest heat possible.
In a large, heavy-bottomed saucepan, cook onion with butter, oil, and salt over
medium-high heat until soft, about 5 minutes. Stir in rice to coat with the onion
mixture; then stir in lemon zest. Add 1/2 cup simmering stock; stir frequently until
broth has been absorbed. Add another 1/2 cup broth; stir frequently until broth
has been absorbed. Continue to add broth in this manner until the rice appears
creamy and the grains of rice have no uncooked starch inside when tasted.
About 5 minutes before risotto is done, stir in asparagus and shrimp. Continue
cooking until shrimp is pink and just firm. Add a bit more stock, if necessary, to
achieve a creamy but not soupy consistency.
Serve on warmed plates, and season with freshly ground black pepper to taste.