My parents were visiting and wanted shrimp and mussels, so i added the shrimp to the risotto and made a huge pot of mussels to go with it.
I used the smaller cooked shrimp in the rice with the fish and asparagus and then pan fried the large shrimp to decorate the top of risotto.
Printable Recipe - click here
2 cups arborio or carnaroli rice
3 tablespoons olive oil, divided
1 onion, chopped
3 cups champagne
1 cup clam juice
4-6 cups vegetable stock, warm
1 lb small cooked peeled shrimp
6 snapper fillets. cut into cubes
1 bunch asparagus, cut into small pieces
1 lb 16-20 shrimp, peeled, deveined and tail left on
3 tablespoons butter, divided
1 teaspoon old bay seasoning
fresh basil, chopped
fresh parsley, chopped
salt and pepper to taste
zest of 1 lemon
Preheat oven to 400F.
Toss asparagus with 1 tablespoon olive oil, salt and pepper. Bake asparagus for 20 minutes. Remove from oven and set aside.
In a large frying pan, heat 1 tablespoon butter until melted. Add shrimp and old bay seasoning and cook stirring for 5 minutes. Set shrimp aside in a warm place.
Heat 2 tablespoons olive oil in a heavy bottomed pan. Add onions and cook until translucent, about 8 minutes. Add rice and cook for 3 minutes. Over medium heat, add champagne, one cup at a time, stirring frequently until completely absorbed. Add clam juice and stir until absorbed. Add stock, a cup at a time and stir until absorbed.