Seafood Risotto with Asparagus
Risotto • Italian
Description
Seafood Risotto with Asparagus
Ingredients
- Arborio rice 0 oz
- Olive Oil 0 fl oz
- Shallot 0 oz
- Saffron 0 oz
- Shrimp 5 oz
- Squid 0 oz
- Scallops 0 oz
- Asparagus 1 piece
- Fish Oil 15 oz
- Butter 0 oz
- 10% cream 0 oz
- Grated Pecorino Pepato Cheese 0 oz
Step-by-Step Guide
Step 1
Finely chop the shallot and sauté it with the rice in olive oil.
Step 2
Pour in part of the broth and, stirring, reduce it (it's best to add the saffron at this moment to give your dish an orange hue).
Step 3
Ten minutes before the rice is done, add the seafood and asparagus (saving some for garnish).
Step 4
Five minutes before it's ready, add the cream, butter, and parmesan.
Step 5
Sauté the remaining seafood and asparagus and use them to garnish the finished risotto.
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