Wednesday, May 6, 2009

New Years Revelations Part III: Risotto

This is much less of a revelation then previous posts. I consider it more fine tuning (and inclusion of pictures). Risotto, which remains one of my favorite dishes, is not near as hard as I originally

was made to believe. Though somehow at least 50% of restaurants manage to make it into a big deal or a big mess. I'm not saying I'm super accomplished or anything of the sort, but I'm pretty

sure 95% of people who know how to turn on a stove can make risotto with a pretty good degree of success. But I will stop talking and start including a recipe. You can find the original here.

This is a good spring time recipe as asparagus is currently in its peak season (more on that later this week). But do not let it limit your ingredient list. I have made risotto with squash, peas, chicken, saffron, and even goat cheese. Yummy.

Shrimp and Asparagus Risotto

1 1/2 cups arborio rice
1 onion, diced
2 T butter
1 oz Parmesan cheese, grated

1/4 cup white wine
3 cups chicken stock

4 cups water
1 pound of shrimp, peeled and deveined
1/2 bunch asparagus, trimmed of woody ends
Salt and pepper to taste

Cut asparagus into 1-2 inch pieces. Quickly steam for about 1 minute so just turn bright green but have all their crunch. Remove from steamer and rinse under cold water. Reserve cooking water and use as part of water for risotto.

In a small pot over medium low heat add the water and chicken stock until warm. In a heavy bottomed pan (I like a dutch oven, but any heavy pot will do), melt 2 T butter over medium heat until foaming, add the onion and some salt and sweat for about 3-5 minutes. Add the rice and stir constantly until the rice is slightly colored and smells toasted. This will take about 5 minutes. Add the wine and stir until absorbed. Reduce the heat slightly and add about 1 cup of the stock, stirring constantly until all of the stock has been absorbed. Repeat until about 20 minutes have passed and taste rice (note: you may not have to use all the stock/water). When slightly al dente add the shrimp and cook for about 2 minutes until shrimp are pink. Add the asparagus and cheese. Season with salt and lots of pepper. Serve hot or at room temperature.


Anonymous,  June 4, 2009 at 7:45 AM  

I know that pot!

We're going to try it tonight. Talk to you later


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