For the first time in my life I have been paying attention to items that are in season, and cooking with them. Since asparagus seems to be the go-to veggie in spring, I have been looking for lots of recipes (it helps that every store has it on sale for CHEAP!)
On a whim, I bought a box of Arborio rice last week in hopes that I would figure out what to do with it later. Never having made Risotto before I had no idea what to expect, but I know I have heard the word yelled A LOT by Chef Ramsey :) That had me a little worried.
It was actually very easy to cook, just a bit time consuming since you have to constantly stir, but not that big a deal at all. And the hubby and daughter LOVED it. So its something that will frequent the household more often.
On a whim, I bought a box of Arborio rice last week in hopes that I would figure out what to do with it later. Never having made Risotto before I had no idea what to expect, but I know I have heard the word yelled A LOT by Chef Ramsey :) That had me a little worried.
It was actually very easy to cook, just a bit time consuming since you have to constantly stir, but not that big a deal at all. And the hubby and daughter LOVED it. So its something that will frequent the household more often.
What are your favorite Risotto Recipes? I need to stock TO MAKE LIST!
Lemony Risotto with Asparagus and Shrimp
Source: Gourmet | May 2009 (via epicurious.com)
Makes 4 (main course) or 6 to 8 (side dish) servings
Ingredients
3 cups reduced-sodium chicken broth
2 cups water
3/4 pound asparagus, trimmed and cut into 1-inch pieces
1 small onion, finely chopped
4 tablespoons unsalted butter, divided
1 1/4 cups Arborio rice
1/4 cup dry white wine
3/4 pound medium shrimp, peeled and deveined
1 tablespoon grated lemon zest
1/4 cup grated Parmesan
2 tablespoons chopped flat-leaf parsley
Lemony Risotto with Asparagus and Shrimp
Source: Gourmet | May 2009 (via epicurious.com)
Makes 4 (main course) or 6 to 8 (side dish) servings
Ingredients
3 cups reduced-sodium chicken broth
2 cups water
3/4 pound asparagus, trimmed and cut into 1-inch pieces
1 small onion, finely chopped
4 tablespoons unsalted butter, divided
1 1/4 cups Arborio rice
1/4 cup dry white wine
3/4 pound medium shrimp, peeled and deveined
1 tablespoon grated lemon zest
1/4 cup grated Parmesan
2 tablespoons chopped flat-leaf parsley
Directions
Bring broth and water to a simmer in a medium saucepan. Add asparagus and simmer, uncovered, until just tender, about 4 minutes. Transfer asparagus with a slotted spoon to an ice bath to stop cooking, then drain. Keep broth at a simmer, covered.
Cook onion in 2 tablespoons butter with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.
Add rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed.
Stir in 1/2 cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender but still al dente (it should be the consistency of a thick soup), about 18 minutes. (There will be leftover broth mixture.)
Stir in shrimp and cook until just cooked through, 2 to 3 minutes.
Stir in asparagus, zest, remaining 2 tablespoons butter, parmesan, parsley, and pepper to taste. (Thin risotto with some of remaining broth if necessary.)
Bring broth and water to a simmer in a medium saucepan. Add asparagus and simmer, uncovered, until just tender, about 4 minutes. Transfer asparagus with a slotted spoon to an ice bath to stop cooking, then drain. Keep broth at a simmer, covered.
Cook onion in 2 tablespoons butter with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.
Add rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed.
Stir in 1/2 cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender but still al dente (it should be the consistency of a thick soup), about 18 minutes. (There will be leftover broth mixture.)
Stir in shrimp and cook until just cooked through, 2 to 3 minutes.
Stir in asparagus, zest, remaining 2 tablespoons butter, parmesan, parsley, and pepper to taste. (Thin risotto with some of remaining broth if necessary.)
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