Shrimp and Asparagus Risotto

• 1 12 lbs medium shrimp, peeled and deveined
• 6 cups homemade shrimp stock (or canned chicken or vegetable broth or stock)
• 4 tablespoons unsalted butter, divided
• 14 cup extra virgin olive oil, divided
• 2 cups arborio rice
• 14 cup chopped shallot
• 1 tablespoon minced garlic
• 14 cup white wine
• 2 tablespoons chopped fresh chives
• 2 teaspoons finely chopped fresh marjoram
• 1 teaspoon finely chopped fresh thyme leave
• 14 teaspoon plus a pinch fresh ground black pepper, divided
• 1 12 teaspoons creole seasoning, recipe follows
• 1 12 cups finely grated parmesan cheese, divided
• 1 bunch medium asparagus, tips trimmed and blanched 1 minute, cut stems into 1 inch pieces and reserve

1. In small saucepan heat stock.
2. In blender add asparagus stems and 1 cup of hot broth/stock and blend until smooth.
3. Return mixture to stock/broth pot.
4. Heat 2 tablespoons of the butter and 2 tablespoons of the extra-virgin olive oil in a large Dutch oven or saucepan until the butter is foamy.
5. Add the Arborio rice and cook, stirring frequently, until the rice is well-coated and fragrant, 1 to 2 minutes.
6. Add the shallots and garlic and cook, stirring, until fragrant, about 1 minute.
7. Add the wine and cook until it evaporates.
8. Reduce the heat to medium and add 2 cups of the hot stock and season lightly with salt.
9. Cook, stirring constantly, until the broth has been absorbed.
10. Continue to cook, adding more broth, 1/2 cup at a time as it is absorbed, until the rice is al dente, 16 to 18 minutes total cooking time.
11. NOTE: If you use all of the stock before the rice is al dente, add a bit of hot water as needed.
12. Add the chives, marjoram, thyme, and 1/4 teaspoon of the black pepper.
13. Add asparagus tips.
14. Taste and adjust seasoning, if necessary.
15. Cover and set aside while you prepare the shrimp.
16. Heat 2 tablespoons olive oil in a large skillet until very hot.
17. In a small bowl combine the shrimp with the creole seasoning and 1/4 teaspoon salt and toss to thoroughly distribute seasonings.
18. Add 2 tablespoons butter to the pan and, when foamy, add the shrimp and cook until shrimp are pink and lightly golden on both sides, 1 to 2 minutes.
19. Transfer shrimp and any accumulated juices to the risotto and stir.
20. Add 1 cup Parmesan cheese and stir.
21. Serve immediately with additional Parmesan cheese sprinkled on top.

shrimp, shrimp, unsalted butter, extra virgin olive oil, arborio rice, shallot, garlic, white wine, fresh chives, fresh marjoram, thyme, ground black pepper, creole seasoning, parmesan cheese, medium asparagus

Taken from www.food.com/recipe/shrimp-and-asparagus-risotto-318143 (may not work)