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Saturday, March 29, 2014

Asparagus Risotto


People shy away from making risotto because they think it's too difficult to make. This is the sixth time that I've made risotto and so far, I have not had any issues making it. When you're making risotto, you'll need to stand by it the whole time. This dish needs a lot of attention. If you give the risotto a lot of attention, it will give you the flavorful, creamy dish that you're looking for.

From Simply Recipes.

Ingredients:
-2 Tbsp unsalted butter, divided
-1/2 cup chopped shallots
-1 cup arborio rice
-1/4 cup dry white wine
-About 4 cups vegetable stock
-1/2 pound asparagus, trimmed, tips cut off, and the spears cut into thin disks
-1/2 cup freshly grated Parmesan cheese
-Salt and pepper

Heat the vegetable stock in a small pot, bring to a simmer and maintain that simmer for the duration of the recipe.


To start, melt butter in the pan.
Saute the shallots for about 2-3 minutes.
Add the rice and toss in the butter to coat.
Add in the white wine and stir until the wine is almost totally absorbed.


Ladle in 1.5 ladles of the hot vegetable stock.
Stir continuously until almost absorbed.
Do this until about one ladle of stock is left.
You will add the stock and stir, stir, stir.

Add the asparagus with the last ladle of stock.
Stir until the liquid is absorbed.
Once absorbed, stir in the parmesan cheese.
Serve with additional parmesan cheese if desired.

I thought that this risotto turned out good. It had the right texture and had good flavors. The asparagus and parmesan went really well together. The key is to spend time with it, this isn't a dish that you can walk away from. If you can't take the time to continuously stir the risotto, then save it for date night.

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