A Risotto for Living

YES, I know it's supposed to be soup week, but I posted a picture on Instagram of my dinner the other night, and I promised that I'd post the recipe. For those of you who missed it, here you go:

Asparagus and Sundried Tomato Risotto topped with Scampi. Oh yummmmm...

Yes, it was as good as it looked. 

It's really easy to make, but you do need some patience. Risotto requires attention. To make a really creamy risotto, without turning it to mush, you need to add the hot broth in batches, and stir almost constantly to release the gluten and give it that wonderful consistency. As for the shrimp, well, that was just a quick sauté, then put over top the riso. 

Risotto for 2:

2 TB olive oil

about 1/3 cup finely diced onion or shallot

1/4 c. diced sun dried tomatoes

1 c. arborio rice

1/3 c. sliced asparagus

1/3 c. white wine 

4 c. vegetable, seafood or chicken stock, kept warm

salt and fresh black pepper

a big old handful of fresh grated Parmesan or Romano cheese

Heat the oil in a heavy bottom pan, then add onion. Cook over low to medium heat, until onions are soft, but not brown, then add the sundried tomatoes. Add rice and stir to coat the grains with oil. When you hear it start to sizzle, add the wine, and stir until the wine has been absorbed. Add enough warm stock just to cover the rice, then stir almost constantly, allowing the rice to fully absorb the liquid before adding more. When the rice is just starting to get tender, add the asparagus pieces and keep stirring. 

I wish I could tell you exactly how long it takes, but it's different for everyone, depending on the temperature of their burner, type of pan, etc. Just keep going until the rice is almost fully cooked through. 

When finished, season with salt and pepper, add the cheese and stir.

Scampi:

6-8 shrimp per person, depending on the size you get

2 TB olive oil

1 tsp. minced garlic

salt and pepper

fresh or dried thyme

fresh parsley, chopped

1/2 lemon

If you have bought shrimp with shells still on, peel and devein. You can use the shells to add flavor to your stock for the risotto. 

Heat the oil in a pan, then add garlic, and swirl the pan constantly until the garlic just starts to brown. Add the shrimp and the dried thyme. Stir around until the shrimp are cooked through, then squeeze the lemon over the shrimp and season with salt and pepper. Add the parsley at the very end. 

Place the risotto in the center of a plate or shallow bowl, then put the shrimp on top, and pour any pan juices over the shrimp. 

Voila!

Ok, gang, back to soup tomorrow. 

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