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