FRIJE

Instructions

• 1.   Finely chop the shallots.
• 2.   Cut off the tips of the asparagus and set them aside.
• 3.   Cut the asparagus stalks into small pieces.
• 4.   Sauté the shallots in a sauté pan with a little fat.
• 5.   Add the porcini mushroom rice mixture and sauté until the rice grains become translucent.
• 6.   Add the glass of white wine.
• 7.   Incorporate the preheated vegetable broth as soon as the rice has absorbed the wine to moisten the mixture, add the asparagus pieces, and continue to moisten the mixture throughout the cooking process.
• 8.   Halfway through cooking, add the asparagus tips and continue to gently stir.
• 9.   While the risotto is cooking, peel and devein the shrimp (make a small incision along the back of the shrimp with a sharp knife and remove the black intestine, which can give a bitter taste to the cooking).
• 10.   At the end of the risotto cooking time, remove it from the heat, add Parmesan shavings, adjust the seasoning, add a little heavy cream, and let it rest.
• 11.   In a hot pan, grill the shrimp (1.5 minutes per side), you can flambe them with pastis.
• 12.   Plate the risotto using a ring mold in the center of the plate, place the asparagus tips on top, arrange the grilled shrimp, and add a cheese tuile.

Nutritional information *