CHAMPAGNE RISOTTO WITH SHRIMP FOR NEW YEAR'S EVE ENJOY DAN:

      CHAMPAGNE RISOTTO WITH SHRIMP FOR NEW YEAR’S EVE by CHEF DAN:

Serves 2

INGREDIENTS:

3 cups vegetable broth

12 asparagus spears, cut on the bias into 1-inch lengths

2 bell peppers

3 tablespoon butter, divided

2 garlic cloves, smashed

1 shallot, finely chopped

3/4-cup Superfineo Arborio Rice

3/4-cup Champagne

1/4-cup finely grated Parmesan

1/2-tablespoon saffron

1/2-pound shrimp, peeled and deveined

1/4-teaspoon kosher salt

1/2-teaspoon Seasoned Pepper Medley

DIRECTIONS:

1.   Blacken bell peppers on a gas grill and heat until charred.

2.   Place in a paper bag until cool, when cool remove skin and slice into stripes.

3.   In a saucepan, bring the broth to a boil.

4.   Reduce heat to a simmer.

5.   Blanch the asparagus in the broth for 2 minutes.

6.   Remove asparagus with a slotted spoon.

7.   Set asparagus aside and keep broth to a low simmer.

8.   In another saucepan, melt 1 tablespoon butter when sizzling.

9.   Add garlic and shallots and sauté for 3 minutes.

10.                Add the Champagne and simmer until the liquid has almost evaporated, about 3 minutes.

11.                Add 1/2-cup of the simmering broth and stir until almost completely absorbed, about 2 minutes.

12.                Continue cooking the rice, adding broth 1/2-cup at a time, stirring constantly and allowing each additions of broth to absorb before adding the next, until rice is tender but still firm to the bit and mixture is creamy, about 25-30 minutes.

13.                Take of heat add 1 tablespoon butter, asparagus, bell pepper, cheese, and saffron, stir to incorporate.

14.                Season shrimp with salt and pepper to taste.

15.                In a skillet over add remaining butter over medium-high heat when sizzling.

16.                Add shrimp and sauté until just firm and bright pink, about 3-4 minutes.

17.                Serve over risotto mixture.

ENJOY DAN:                                             FRUGAL CHEF DAN!!