Risotto with Shrimps, Green Asparagus and Champagne

Ingredients:
1 cup risotto rice (Arborio, Carnaroli)
2 cups fish stock
12 large shrimps, peeled and deveined
12 green asparagus
1 cup whipping cream
1 medium onion, finely chopped
2 cloves garlic, finely minced
1/2 cup champagne
3 tablespoons butter
4 tablespoons grated Parmesan cheese
1 tablespoons olive oil
salt, white pepper to taste
chopped fresh chives






Directions:



1.Cook the asparagus until tender, cut the heads off (set aside) and saute the stalks with the garlic andsome part of the chopped onion. Add the whipping cream, bring to boil, then blend the asparagusmixture in a blender.

2.In another saucepan, melt the butter and saute the remaining onion. Add the rice and deglazewith the champagne.

3.Gradually pour in fish stock, stirring constantly. Cook until the rice is tender.

4.Cut the shrimps into bite size chunks (reserve 4 for decoration), season with salt and pepper. Heat olive oil and saute shrimps for 1-2 minutes or until they turn red.

5.Add to the risotto the blended asparagus, shrimps and Parmesan cheese. Mix well all together and taste with salt and peper.

6.Serve decorated with 1 shrimp, 3 asparagus heads and chopped fresh chives.