Ingredients
- 1/4 cup extra-virgin olive oil, divided
- 1 1/2 pounds medium shrimp, peeled and deveined, shells reserved separately
- 2 teaspoons olive oil
- 1 onion, halved
- 1 carrot, coarsely chopped
- 1 celery stalk, coarsely chopped
- 1 clove garlic, smashed
- 1 bay leaf
- 1/4 teaspoon whole black peppercorns
- 8 cups water
- Salt
- 4 tablespoons unsalted butter, divided
- 1/4 cup extra-virgin olive oil, divided
- 2 cups Arborio or Carnaroli rice
- 1/4 cup chopped shallots
- 1 tablespoon minced garlic
- 1/4 cup white wine
- 2 tablespoons chopped fresh chives
- 2 teaspoons finely chopped fresh marjoram leaves
- 1 teaspoon finely chopped fresh thyme leaves
- 1/4 teaspoon plus a pinch freshly ground black pepper, divided
- 1 1/2 teaspoons Essence, recipe follows
- 1 cup finely grated Parmesan, divided
- 1 bunch medium asparagus, trimmed, blanched 1 minute, drained and cut on the diagonal into 1-inch pieces
- 2 large eggs
- 1 cup heavy cream
Description
Food Network Invites You To Try This Shrimp And Asparagus Risotto Casserole Recipe From Emeril Lagasse.
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