Risotto with Seafood, Oyster Mushrooms, Morels and Asparagus

Recipe by Chef John Folse

Prep Time: 1-1/2 Hours
Yields: 4 Servings

Risotto is that wonderful rice dish prepared often in Louisiana by the Italians and Spanish. The variety of ingredients that can be added to this Arborio rice dish to create uniqueness is amazing. This recipe is a great example.

1 lb (70–90 count) shrimp, peeled and deveined 
12 asparagus spears
8 cups shellfish or chicken stock (see recipe)
1/4 cup extra virgin olive oil
10 morels, sliced crosswise
4 shallots, minced
2 garlic cloves, minced
1 cups oyster mushrooms, stemmed and chopped
2-1/2 cups arborio rice
1/2 cup dry white wine
1/4 cup minced flat-leaf Italian parsley
1 tbsp grated Parmesan cheese
kosher salt and freshly ground black pepper to taste
granulated garlic to taste

Chopped tender ends of asparagus into 1-inch pieces, discarding fibrous pieces. Set aside. In a large saucepot, bring shellfish stock to a low simmer. Poach shrimp 2–3 minutes or until pink and curled. Using a slotted spoon, remove and set aside. Add asparagus pieces and cook 2–3 minutes or until tender but not overcooked. Using a slotted spoon, remove and set aside with shrimp. Remove stock from heat and set aside. In a heavy-bottomed 10-inch saucepot or straight-edged skillet, heat olive oil over medium-high heat. Add morels, shallots and minced garlic. Cook 2–3 minutes or until shallots are wilted. Add oyster mushrooms and cook 2–3 additional minutes. Additional olive oil maybe needed to retain moisture. Add rice and stir until well coated with olive oil and vegetables are well blended. Add wine and ladle in stock, one ladle at a time, stirring constantly until stock is absorbed. Adjust heat to maintain a low-simmer of stock. Do not boil or rice will scorch. Continue until all stock has been used, rice is al dente and a creamy, light sauce is surrounding grains, 15–20 minutes. Do not overcook. Add shrimp and asparagus and season to taste using salt, pepper and granulated garlic. Immediately prior to serving, add parsley and cheese and blend well. Divide equally between 6 plates and serve as a starter course or a light entrée.