Ingredients:

2oz: Leeks, diced

2oz: Celery, diced

6oz: Onion, diced

2cloves: Garlic, minced

3oz: Butter

Pinch of Saffron 

14oz: Arborio rice, washed

1cup: White wine

4-5cups: Stock or broth 

4oz: Parmesan cheese

8oz: Asparagus, washed and cut on bias into 2-3 inch pieces

¼oz: Black truffle slices

12each: Grape tomatoes, cut in half

8oz: Wild mushrooms, assorted varieties

8oz: Shrimp (26/30 size), remove tails 

As needed: Salt and pepper to taste

As needed: Parmesan cheese

 

Method:

  • Place the butter in a thick heavy bottom pot and sweat the celery, onions, leeks, garlic and saffron until the onions are transparent.
  • Add the rice, stir it well.  Cook until lightly toasted and nutty aroma is present.
  • Deglaze with the white wine.
  • Add 1/3 of the stock while stirring frequently until the stock is absorbed.
  • Add the remaining stock in two or more additions stirring frequently.
  • Cook the risotto until the rice is al-dente and most of the liquid is absorbed. The texture should be creamy.
  • Add the shrimp, mushrooms, tomatoes and asparagus, cover and let steep until the seafood is cooked.
  • Finish the risotto with the black truffle slices, then adjust the seasoning and texture with salt, pepper and parmesan cheese before service.