Pazzaluna shrimp risotto, asparagus mascarpone & truffled oil - KMSP-TV

Shrimp Risotto with Asparagus Mascarpone and Truffled Oil

4 oz. Risotto

3 oz. Shrimp (25-30ct)

1 oz Cheese mascarpone belgioiso

2 fl oz clam juice

1 tsp kosher salt

1 tsp black peppercorn

1 fl oz hydrogenated soybean oil

4 drop truffle while oil

1 tsp garlic cloves

1 tsp peeled shallots

1 oz asparagus

Saute garlic and shallots for 1 min and shrimp and sauté 3 mins. Add risotto and clam juice and asparagus and sauté till all ingredients are tossed. Then add mascarpone and toss till creamy and serve.