Stone Barrington Risotto Food

THE BEST RISOTTO

Steps:

• Warm the chicken stock in a medium saucepan over medium-low heat, cover and keep warm while you make the risotto.
• Heat the olive oil in another medium saucepan over medium heat until shimmering. Add the shallot, garlic, 1/2 teaspoon salt and about 10 grinds of black pepper and cook, stirring occasionally, until the vegetables are softened, 3 to 4 minutes. Add the bay leaves and 3 tablespoons butter, stirring until the butter has melted, about 1 minute.
• Add the rice and toast, stirring only once, until it smells nutty and starts to turn light golden brown, 3 to 4 minutes.
• Pour in the wine and simmer, stirring occasionally, until it has evaporated completely, 2 to 3 minutes.
• Ladle one cup of the warm stock into the rice and cook, stirring gently without stopping, until the rice has absorbed the liquid, 2 to 3 minutes (you will know it's time to add more stock when you move the rice aside and no liquid pools in the center).
• Repeat this process, adding more stock a ladleful at a time, until the rice is al dente, 17 to 19 minutes. Discard the bay leaves. (You may have a little stock left over. If so, refrigerate in an airtight container for up to 1 week.) If you prefer your risotto on the saucier side, add more stock 1/4 cup at a time until the desired consistency is reached.
• Stir in the Parmesan, the remaining 2 tablespoons butter, 1 teaspoon salt and a few more grinds of black pepper and serve with more Parmesan, if desired.

STONE'S RISOTTO

Steps:

• 1. Blanch the asparagus: Bring a couple of cups of water to a boil, add a good pinch of salt, then add the asparagus. Cook 1-2 minutes-crisp tender. Drain and quickly rinse with cold water. Set the asparagus aside. 2. Heat 1 1/2 tablespoons of the oil and 1 1/2 tablespoons of the butter in a heavy large saucepan over medium heat. Add the shrimp and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until the shrimp are just opaque in the center, about 3 minutes. Remove the pan from the heat. Transfer the shrimp and juices to a bowl to cool. 3. Bring the chicken broth to a simmer in one large saucepan or pot. In another saucepan, sauté the onions in the remaining olive oil and butter until the onions are translucent. Add the garlic and stir until fragrant. Add the rice and stir to get the rice well coated, then add the wine and simmer for about two minutes. Begin adding the simmering chicken broth a ladleful at a time, stirring after each addition. When the broth is absorbed, add the next ladleful. Continue adding the broth a ladleful at a time until the rice is just tender. (Begin tasting the rice after you've added about four and a half cups of broth.) 4. When the rice is tender stir in the creme fraiche, grated cheese, and asparagus. Once thoroughly combined, add the shrimp. Taste and add salt if needed. (If you are using canned broth, you probably won't need salt.) When the shrimp and asparagus is warmed through, sprinkle with the lemon zest and serve.