Spring Shrimp Risotto

Spring Shrimp Risotto

Ingredients (Serves 4)

Shrimp

  • 1 lb. jumbo shrimp deveined and shelled
  • 1 leek, sliced diagonally about 1/2 inch slices, white part only
  • 6 small bulb spring onions. Bulbs only, reserve green parts for plating
  • 1 cup seafood broth
  • 1 cup white wine or water
  • 1/4 cup tamari soy sauce
  • Salt and pepper

Risotto

  • 1 cup risotto rice
  • Seafood broth
  • White wine
  • 1/2 cup white onion diced fine
  • 1 tbsp. extra virgin olive oil (EVOO)
  • 1 tbsp. unsalted butter

Mix Greens Topping

  • 6 stocks asparagus, blanched and chilled
  • Greens from the spring onions used with shrimp
  • 1/4 lb. arugula

Gastrique

  • 1/2 cup fresh basil
  • 1/2 cup fresh mint
  • 2 tbsp. verjus
  • 2 tbsp. honey
  • 1/4 cup extra virgin olive oil

Directions

Shrimp

Place everything in shallow baking pan, cover with foil and place in 350°F oven for about 25 minutes. Check to make sure shrimp are cooked.

Risotto

Melt butter and EVOO in saucepan, add onion and sauté for 3 minutes. Add risotto and sauté until white. Start adding stock 2 cups at a time to start (low heat). Once liquid is absorbed add 1 cup white wine. Then slowly add more stock until rice is done, approximately 30 minutes.

Mixed Greens Topping

Using a mandolin or peeler, strip the asparagus and green onions into ribbons. Add to arugula and toss well.