Benard Tamburello's Asparagus Shrimp Risotto
10 asparagus stalks, with white part cut off
anisette (italian wine) or vodka
salt & pepper to taste
Make risotto according to packages
1. Cut asparagus into 2 parts.
2. Put shrimp in skillet and sprinkle with salt & pepper
3. Add asparagus and sautee for 3 minutes.
4. Deglaze with anisette or vodka. Reduce all the way.
5. Add chicken stock.
6. Add risotto & mix well until it is a curd cream texture. Plate & eat.
GDA Cooking - June 7, 2010