Le Food Snob

20140302-123309.jpg

Last week I made the best risotto I think I’ve ever made in my life. It was even better than the risotto Jen, Kyna, Rosie and I shared (the night before I made my own) at Portland Prime. The last time I made risotto I failed hard. It turned out gummy and gluey. But this risotto was perfectly creamy while the asparagus was fresh and crisp. Quite frankly, I fell back in love with risotto this past week.

I used asparagus I bought at Trader Joe’s ($1.99 a pound only to see it advertised cheaper at QFC – hate when that happens!), homemade chicken stock gifted to me by my coworker, freshly grated parmesan cheese, fresh squeezed lemon and the recipe from simplyrecipes.com, a great resource for recipes, if you’ve never been. (Please tell me you’ve been.) I would highly recommend this recipe to any risotto or asparagus lover out there. Bonus: it heats up well. I microwaved leftovers a few days later and found that the leftovers tasted almost as good as the real deal.

20140302-122630.jpg

ingredients.

  • 2 T. butter, divided
  • 1/2 c. chopped shallots
  • 1 c. arborio rice
  • 1/4 c. dry white wine (or juice of one lemon + enough water to make 1/4 c.)
  • About 4 c. chicken stock or vegetable stock
  • 1/2 lb. asparagus, trimmed, tips cut off, spears cut into thin disks
  • 1/2 c. freshly grated Parmesan cheese
  • Salt and pepper, to taste

20140302-122601.jpg

 

20140302-122613.jpg

directions.

  1. Bring the stock to a simmer in a medium-sized pot.
  2. In a large saucepan, heat 1 tablespoon butter on medium heat. Add the shallots and cook until translucent. Add the rice and cook for about 2 minutes, stirring until nicely coated.
  3. Add the wine or lemon juice and water combination. Slowly stir, allowing the rice to absorb the liquid. Once the liquid is almost completely absorbed, add 1/2 cup of hot stock to the rice.Continue to stir until the liquid is almost completely absorbed.
  4. Continue this process adding stock in 1/2 cup increments. Stir to prevent the rice from sticking to the bottom of the pan, especially if not using a non-stick pan. Cook until the rice is tender, but still firm to the bite, about 20 to 25 minutes. When you add the last bit of stock also add the asparagus. Turn off the heat and stir.
  5. Gently stir in the shredded cheese and the remaining 1 tablespoon butter. Add salt and pepper to taste. Serve immediately. Serves 2 as a main dish, four as a side (depending on how much you can eat of course!)

20140302-122622.jpg

Recipe rating: 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

The Urben Life

A food and lifestyle blog by Jenna Urben

Cooking Adventures

A Culinary Journey

koolkosherkitchen

Welcome to my Kool Kosher Kitchen where food is fun and fun is to create food!

You Can Do It

This is not phraze .You can do everything you want

Dining with Donald

Donald on dining in and out

Little Lilly Meets the World

Every step is a memory

Hankerings

From cheeseburgers to foie gras — eat what you hanker for.

TRAVEL PLACEBO

The holiday you take when you're not taking a holiday.

Spoon of Happiness

homemade food inspiration

In The Kitchen With Gianna Trzesniewski

Simple recipes that create a "WOW" factor for the people sitting next to you at the dinner table.

GoanImports.com

Learn Goan and Indian Recipes

frauke's foodelicious fritid

baking across borders - exploring new recipes from Denmark and around the world

The Veggie Expat

A veggie way of life

Cooking Without Limits

Food Photography & Recipes

The Jelly and Me

Fast Food Restaurant AUs

Food Fellowship and Wine

A celebration of all things good

The Kitchen Garden Blog

From the ground to the table

eatliveescape.wordpress.com/

Ingredients for a Beautiful Life!

THE MEDITERRANEAN MICROWAVE

Recipes from Edward Giobbi & Others in the Mediterranean Tradition

%d bloggers like this: