Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Friday, April 13, 2012

Seafood, Asparagus and Champagne Risotto

This is what i chose for our Good Friday meal. We ate it for lunch as we fast after 3pm.
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
Ingredients:
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.

Taste rice at 4 cups of stock, and if soft, stop adding stock, if there's still a bite to it, add another cup. When soft add 2 tablespoons butter, asparagus, fish and cooked shrimp. Season to taste and add lemon zest. Stir for a couple of minutes until fish is cooked. Add fresh herbs and serve warm with pan fried shrimp over it.
Serves 8






5 comments:

  1. Your risotto looks fabulous, Bia! What a great feast for Good Friday! I just made a mushroom and spinach risotto, finished with truffle oil last night that was delish. We could get together and have a risotto buffet!

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    1. Absolutelly Lisa! Would love to get together with all my best foodie friends and have a feast!!!I also use a lot of truffle oil on my vegetarian risottos! YUMMMM!

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  2. Good morning Bia, I featured this recipe on my blog today, it looks great! Thanks for allowing me to share. Here is the link http://carriesexperimentalkitchen.blogspot.com/2012/04/week-15-seafood-frenzy-friday-and-guest.html

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    1. Thanks for sharing Carrie! Off to check it out!!xoxo

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  3. Great recipe.. looking so yummy it looks great as you present this. I love to eat shrimps.
    www.neworleansbarandgrill.com/food-menu.html

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