1 cup Arborio rice ( I use Lundbergs. Always check to see where the Arborio is manufactured to ensure no cross contamination has occurred during packaging. )
4-5 cups homemade chicken stock
½ cup dry white wine
2 shallots chopped fine approx 1/3 cup
1/4 cup thinly sliced asparagus (cut on angle) or ½ cup of fresh English peas
½ pound medium shrimp cleaned and deveined, approximately 14 pieces
1/3 cup freshly grated Parmigiano Reggiano
2 tablespoons extra virgin olive oil
1 pinch Spanish saffron (approximately ¼ teaspoon)
-fresh ground pepper
1- Place 5 cups of homemade chicken stock in a large pot and heat over low flame .
2- Once the shock is warm, remove one cup and set aside. Drop the saffron in the cup of stock to dissolve. Set aside.
3- Heat olive oil in a large skillet over medium flame.
4- Add chopped shallots and stir until they are translucent.
5- Add rice and continue to stir until the mixture has absorbed the olive oil, the pan should start to appear dry, don’t brown the rice or shallots.
6- Pour in white wine, you should hear it sizzle when it hits the pan. Continue stirring until all the wine is absorbed.
7- Add the saffron infused cup of warm stock, and continue stirring until absorbed.
8- Repeat the process, by adding another cup of stock to rice and stir till absorbed.
9 – Add another cup of stock and the asparagus or peas. Stir until the stock is almost absorbed. Move to a plate and set aside
10- Place the shrimp in the pan and add 2 tablespoons of stock to ensure the starch in pan doesn’t burn. Cook 2-3 minutes each side or until the shrimp turns pink. Don’t over cook them.
11- Return the rice and veggies to the pan and combine.
12- Add a cup of stock and continue stirring. Scraping the bottom of the pan to release the shrimp flavor until all stock is absorbed.
13- Taste the risotto at this point and see if you need the 5 cup of stock or if its ready.
14- Stir in the Parma and serve immediately.
Note: This risotto also makes a great side dish for 4 people to accompany a meat or fish dish.