Spring is in the air in Sicily and we celebrated with a very seasonal risotto we prepared during a cooking class last Tuesday. Risotto with wild asparagus, shrimps and cocoa nibs.
Prepare the asparagus and the shrimp.
Prepare the asparagus by breaking off the tough ends (the woody part of the spear) and cutting the tender part into 1 to 1 1/2-inch pieces (tips longer). Clean the shrimp, deveine them and keep the shells for the stock.
Then make a wild asparagus and shrimp-shell stock.
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