1/4 cup extra-virgin olive oil, divided
1 1/2 pounds medium shrimp, peeled and deveined, shells reserved separately
1 1/2 pounds medium shrimp, peeled and deveined, shells reserved separately
2 teaspoons olive oil
1 onion, halved
1/4 teaspoon whole black peppercorns
8 cups water
Salt
4 tablespoons unsalted butter, divided
2 cups Arborio or Carnaroli rice
1 carrot, coarsely chopped
1 celery stalk, coarsely chopped
1 clove garlic, smashed
1 bay leaf
1/4 cup chopped shallots
1 tablespoon minced garlic
1/4 cup white wine
2 tablespoons chopped fresh chives
2 teaspoons finely chopped fresh marjoram leaves
1 teaspoon finely chopped fresh thyme leaves
1/4 teaspoon plus a pinch freshly ground black pepper, divided
1 1/2 teaspoons Essence, recipe follows
1 cup finely grated Parmesan, divided
1 bunch medium asparagus, trimmed, blanched 1 minute, drained and cut on the diagonal into 1-inch pieces
2 large eggs
1 cup heavy cream
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
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