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From Belgian chef, Daniel Joly
SERVES 4
3 cups arborio risotto rice
2 small shallots, peeled
1 red bell pepper, finely sliced
6 green asparagus, jumbo sized
4 1/2 cups vegetable stock
2 tablespoons olive oil
1 cup dry wine
1 ounce stella artois beer
1 cup olive oil
1/2 cup parmesan cheese
salt
pepper
1. Slice the shallots thinly then saute in a little of the olive oil slowly. Add the white wine and then add the rice
while stirring with a spatula. Let the wine evaporate.
2. Add a pinch of salt and the vegetable stock and cook over a slow fire for 18 minutes or so. Stir frequently.
3. Cut the asparagus fine. [Save the tips to a nice size. You are going to garnish the recipe with cooked tips] Add
it and the red pepper to the risotto. Cook for several minutes. Asparagus should be tender but not soft. Then add the cheese
and the Stella Artois.
4. Salt and pepper to taste.
5. Cook the shrimp in a nonstick pan in olive oil. Saute on both sides. When cooked place on a small wooden skewer.
6. Serve the shrimp beside the Risotto.
7. Garnish with Asparagus tips.
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