Monday, June 25, 2012

Guest Post by the Fantastic Bia-Seafood Asparagus Risotto

I was jumping for joy when I opened up Bia's email and up popped this gorgeous picture of seafood asparagus risotto.

I have not been able to master making risotto and this recipe looks amazing!  I am hoping to get this made this week so that I can say "I did it".

Bia is always so busy working in the kitchen or working with her family on a project.

Thank you Bia!  Please go and visit her blog, Bia's Rich and Sweet Kitchen  or her fan page on facebook at Rich and Sweet.

My name is Bia Rich and food is my passion!!! Our bodies need food to survive... good food that is... food that is cooked from scratch with love! That's who i am and how i cook! I love to entertain. I love wine. But more than anything, I love food!

Recipe:  Seafood Asparagus Risotto


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.

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

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