Hey dad, what are you doing? Um, I am making a um shrimp risoto. I know risoto is not French food, but hey, sometimes you got to do something. However, I’m going to show you that risoto is not so Italian. Okay. Anyway, so we have shallots, garlic, parmesan cheese, the shrimp that we’re going to cook right now, obviously the rice, our nice part. This is this part is um was given to us from Jean Bonce which was a very famous French chef in the 70s in Chicago. He had a restaurant called Le France and we love him. So here we’re going to start now just the shrimp right now. Very easy. The shrimps cook with herb oil. Going to toss all of that. We’re just going to cook them quickly and put them aside. And after that, we’re going to start to cook the rice. All right. So, the shrimp are almost cooked and then we’re going to put them aside as we are warming up our pot to start to do the um risoto. All right. So, here’s our pot. Some oil, garlic, and shallots. We’re going to get all of that going. So, you use a wood end and you kind of mix the garlic and the shallots until it’s um a little bit colored up. So, now that the onions, the shallots, sorry, and the garlic is ready, we’re going to put our rice. Okay, mix everything slowly and then adding on a little bit of wine in a minute and then after start to cooking the roto some wine, white wine of course. Stir everything. It’s quite a bit of a process. It takes around 20 minutes to cook or all the way through. So, this is the first spoon of um stock that we put in. And now it’s almost dry. So, we’re going to put one more spoon and go through the process again. So, you see one more spoon of stock and then I’m going to mix it like that until it gets dried again. So, you can see now I’ve been putting a few spoon of the stock. So, it’s getting a little bit more creamier. Okay. And we are going to put one more and maybe the last one as uh the risoto is getting ready. All right. So, I added some asparagus to the shrimp and are warming up now. And then this is the last spoon for the risoto. I’m just have to mix it until uh the juice is totally um gone. And then we will add butter and parmesan cheese and we’ll be done. Almost there. Almost there. All right. So now it’s cooked. Now we’re going to add some cheese which is going to dry a little bit the risoto. Parmesan cheese of course. So to um offset the dryness of the cheese, we’re going to put some butter. Okay. So I’m going to get some butter right now. We put little bit of butter and then we’re going to mix everything. This is going to be ready in minutes. All right, this is ready. So now we’re going to plate it with our to shrimp asparagus and then we test. So shrimp risotto with asparagus come
