Shrimp & Asparagus Risotto

Step 1: Trim and discard the woody ends of the asparagus. Cut trimmed spears into 1-inch sections, reserving the tips separately.

Step 2: In a saucepan, bring chicken stock to a boil. Poach asparagus tips in stock 2 min. Using a skimmer, drain and rinse under cold water. Drain and set aside.

Step 3: Add asparagus sections to the boiling stock and poach 3 min. Remove the pan from the heat and set aside with the asparagus still in it.

Step 4: In a heavy-bottomed pot or risotto pan, melt butter and sweat onion 5 min without browning. Add rice and stir for 1 min. Add wine and cook 2 min at low heat while stirring.

Step 5: Reheat the chicken stock with the asparagus sections in it. Add one ladle of hot stock to the rice. Cook and stir until all the liquid has been absorbed. Repeat the process until all the stock has been used and the rice is creamy but still al dente (about 18 minutes).

Step 6: Add cream and season with salt and pepper to taste. Add the cheese and two thirds of the shrimp or crab and the asparagus tips. Reheat the risotto while stirring gently.

Step 7: Serve risotto in warm shallow bowls and garnish with remaining shrimp and asparagus.

Step 8: Adding a final touch of cream to a risotto enhances its consistency and velvety texture, making it even more fabulous to bite into.