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Creamy arborio rice, succulent shrimp, and tender asparagus come together in this sophisticated yet comforting dish from the renowned State Room Restaurant at MSU.
A Gourmet Twist on Late-Night Dining
For those who crave something indulgent yet refined after hours, the Asparagus and Shrimp Risotto from The State Room Restaurant at Kellogg Hotel and Conference Center is an elevated answer to late-night hunger. This dish, a balance of creamy risotto and perfectly sautéed seafood, is a showcase of fine dining at Michigan State University’s signature restaurant.
The State Room has long been a hidden gem in East Lansing, known for its expert approach to classic dishes and local ingredients. This risotto, with its delicate interplay of flavors, proves why the restaurant continues to be a standout among the region’s top dining destinations.
The Secret to a Perfect Risotto
Risotto is a labor of love, requiring patience, precision, and the right technique. The key lies in slowly incorporating hot chicken stock into the arborio rice, coaxing out its natural starches to create a velvety texture. A final mix-in of tender shrimp and crisp asparagus—sautéed to perfection and deglazed with white wine—elevates this dish from simple comfort food to an elegant meal.
The addition of shallots and garlic deepens the flavor, while a sprinkle of grated cheese offers a final touch of richness. Whether enjoyed at The State Room or recreated in your own kitchen, this dish is a luxurious late-night indulgence.
Shrimp & Asparagus Risotto Recipe
Ingredients (Makes 2 servings)
- ½ cup arborio risotto rice
- 1 ½ cups chicken stock
- 2 Tbsp. olive oil
- 1 shallot, minced
- 3 cloves garlic, minced
- ½ cup white wine
- 6 oz. shrimp, peeled and deveined
- 3 oz. asparagus, thinly sliced
- Salt and pepper to taste
- Grated cheese for garnish (optional)
How to Make It
- Prepare the Base: In a large saucepan, heat olive oil over medium heat. Add minced shallots and garlic, sautéing until fragrant.
- Toast the Rice: Stir in arborio rice, allowing it to toast for 3-4 minutes to develop flavor.
- Add the Stock: In a separate pan, bring chicken stock to a simmer. Slowly add it to the rice, stirring continuously until the liquid is fully absorbed. Repeat this process until the rice is tender and creamy.
- Sauté the Shrimp & Asparagus: In a separate pan over high heat, cook the shrimp and asparagus until the shrimp turns pink and the asparagus is slightly tender.
- Deglaze & Combine: Pour in white wine, letting it reduce slightly. Then, fold the shrimp and asparagus into the risotto.
- Season & Serve: Add salt and pepper to taste, plate the dish, and garnish with grated cheese if desired.
The result? A restaurant-worthy risotto that’s perfect for a cozy night in or an impressive dish to serve to guests.
Pairing Perfection: Drinks That Complement the Dish
Finding the right beverage pairing can take this dish to another level. Given the creamy texture and delicate seafood, a crisp white wine is a natural choice:
- Sauvignon Blanc – Its bright acidity cuts through the richness of the risotto.
- Chardonnay (unoaked) – Enhances the buttery elements of the shrimp.
- Dry Rosé – Adds a refreshing contrast without overpowering the flavors.
For a non-alcoholic option, a sparkling citrus-infused water or a light herbal tea like chamomile provides a refreshing balance.
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