John Myers
Asparagus Risotto with Wild Garlic and Shrimp (Tom Beck)
The perfect asparagus risotto with wild garlic and shrimp (tom beck) recipe with a picture and simple step-by-step instructions.
- 250 g Asparagus white
- 1 Pc. Lemon
- 250 g Butter
- Salt
- Sugar
- 100 g Wild garlic
- 250 g Mascarpone
- 1 packet Ice cubes
- 500 g Carnaroli Acquerello rice
- 3 Pc. Shallots
- 1 l Asparagus or vegetable stock
- 3 tbsp Olive oil
- 100 ml White wine
- 1 pinch Black pepper
- 50 g Parmesan
- 50 g Butter
- 1 Pc. Organic lemon
- 3 Pc. King prawns, very big
- 1 tuber Young garlic
- 50 ml Noilly Prat
- 100 ml Crustacean stock
- Olive oil
- Peel the asparagus stalks, cut them diagonally into slices and blanch them in boiling salted water for about a minute, then rinse them in ice water.
- For the wild garlic sauce, blanch the wild garlic in boiling water and also rinse in the ice water. Mix the wild garlic with a little water and mascarpone in a blender.
- For the risotto, bring the asparagus stock to the boil and in the meantime peel the shallots and cut into fine cubes. Sweat the cubes in a little olive oil and butter, add the risotto rice and sweat both together until translucent. When the rice becomes translucent, deglaze with a little white wine, let it boil and then pour the hot asparagus stock while stirring constantly. Always season the risotto lightly from the start with salt and coarsely ground black pepper.
- Remove the shell and head from the shrimp and cut into cubes. Sear them in olive oil and season with salt, pepper and lemon juice.
- Sear the bowls and heads in a saucepan. Deglaze everything with Noilly Prat and let it boil.
- Then add a little crustacean stock and then put everything through the mixer and then pass it through. Assemble the collected stock with a little butter or olive oil and pour it onto the dish later.
- When the rice has the right grain size after about 16-18 minutes, fill up with a last bit of stock and add the cold butter, cut into cubes, to thicken. Just before serving, fold in the blanched asparagus slices and wild garlic mixture to color. Finally fold in the lemon zest and the Parmesan and taste if necessary.
- Fold the shrimp cubes lukewarm under the risotto. Arrange in a deep plate, pour over the fish and wild garlic sauce.
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