FROM VENETO: RISOTTO DI SCAMPI AGLI ASPARAGI (Risotto with shrimp and asparagus)

Ingredients for 4 people

200 gr Wild Asparagus

400 gr Shrimp (with shells)

1 Carrot

1 Medium Onion, chopped

1 Celery stalk

Bay leaf

80 gr unsalted butter

60 gr Extra Vergin Olive Oil

1 Garlic clove, minced

60 gr White Wine

30 gr chopped Flat-leaf Parsley

40 gr Cognac

400 gr Vialone nano rice

100 gr Grated Parmigiano Reggiano

Salt and Pepper

Procedure

Trim the asparagus and peel tha stalks with a vegetable peeler. Cut off the tips along with about 1 inch of the stalks and set aside.

Boil the remaining stalks in a little lightly salted water.

Strain the cooking liquid and set it aside.

Put the stalks through a food mill and put the purée in the reserved cooking liquid.

Shell the shrimp, reserving the shells. Combine the heads and sheels of the shrimp with carrot, half of the onion, celery, and bay leaf and water to cover. Boil 30 minutes.

Strain this liquid and add to the asparagus liquid.

Heat 3 tablespoons butter in a pan and cook the asparagus tips for a few minutes.

Heat the olive oil in a pot, add the remaining onion and garlic, and brown.

Add the shrimp, and when it has taken on color pour in the wine; add the parsley and cognac. Cook to evaporate.

Add the asparagus tips and rice.

Cook risotto* using the reserved broth. Taste for salt and pepper.

When the rice is nearly cooked work in the remaiing butter and Parmigiano Reggiano.

*How to cook the risotto: in a pod toss the rice with olive oil, when the rice is translucent, add the wine and stir until the wine evaporates. Add the little broth at a time, stirring with a wooden spoon, until all of the liquid has been absorbed.

 

Wine pairing

Sylvaner Alto Adige – St. Micheal Eppan

Collio Friulano – Russiz Superiore

Lugana “Sansonina” – Zenato