Risotto Di Crema Di Asparagi Gamberi E Stracciatella Recipe
Risotto with Asparagus, Shrimp and Burrata Cream
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Asparagus
In a saucepan, bring water to a boil and blanch the asparagus for about 2-3 minutes until tender but still vibrant green. Drain and set aside.
- 2
Sauté Aromatics
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until the onion is translucent.
- 3
Cook Shrimp
Add the shrimp to the skillet and cook until they turn pink, about 3-4 minutes. Remove the shrimp and set aside.
- 4
Toasting the Rice
Add the Arborio rice to the skillet, stirring to coat with the oil and aromatics. Toast the rice for about 2 minutes until it becomes slightly translucent.
- 5
Deglaze with Wine
Pour in the white wine and let it simmer until almost completely absorbed by the rice.
- 6
Add Broth Gradually
Start adding the broth, one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding more. This should take about 18-20 minutes.
- 7
Incorporate Asparagus and Shrimp
When the rice is al dente, stir in the blanched asparagus and cooked shrimp. Mix well and heat through.
- 8
Add Creamy Elements
Remove from heat and stir in the burrata cheese and grated Parmesan until creamy. Season with salt and black pepper to taste.
- 9
Serve
Serve immediately, garnished with extra pieces of burrata and a sprinkle of Parmesan if desired.
