Sunday, March 9, 2008

Yummy Asparagus Risotto

I just got back from Palm Springs, and what a great time we all had. The conference was amazing..... wait a minute..... this is suppose to be just a site for Saturday Stirrings to get the Yummy Asparagus Risotto recipe. Check out my blogsite for the update at .

YUMMY ASPARAGUS RISOTTO (I'm going off memory, but the amounts should be fine)

1 bunch asparagus
1 T olive oil
2 shallots - finely chopped
1/2 c white wine
6 cups chicken stock
1 1/2 c arborio rice

Trim the asparagus (break stem of asparagus towards the bottom where it will naturally snap) and blanch in boiling water for 2 minutes. Remove from heat and put in ice bath (bowl of water with lots of ice cubes) to preserve color and stop cooking.

Heat chicken stock in pot and bring to simmer - keep hot for duration of risotto cooking.

In a small stock pot, heat oil and saute shallots until translucent. Add rice and stir. Add wine and let the rice absorb almost all the wine. Then begin to ladle in chicken stock one ladle at a time. Stir rice each time you add chicken stock until the chicken stock is mostly absorbed (there is quite a bit of stirring involved). Continue to add chicken stock one ladle at a time until rice is done (25 - 30 min). There may be chicken stock left over - and that's ok!

** You can follow the arborio rice recipe on the package for simple risotto - just do the the shallots, rice and wine first.

Cut the asparagus into bite size pieces and add to the risotto. Serve and enjoy.

I'll post my menu tomorrow. I haven't had a chance yet, with just getting back from P.S. and all.

1 comment:

Fiddledeedee (It Coulda' Been Worse) said...

I love love love Risotto! This is a good one now that Asparagus is on sale!!!!