I love risotto.
I don’t love standing around and stirring in the broth. Or so I like to think.
I put off making risotto time and time again because I think it will end up being some labor intensive project, when really it comes together in an hour or so. If that.
The arborio rice called to me every time I opened the pantry. I’m pretty sure I have a handful of risotto recipes bookmarked. The last time I had eaten any was the baked risotto. Baking it is definitely easier. However, when the risotto is the star of the show, not a side dish, I’m finally comfortable with sitting in front of the stove, wielding a spoon and stirring like there is no tomorrow [you stir the same way, right?]. Besides, it seems to taste better when you put a little bit of elbow grease into it [whatever I need to do to delude myself!].
Company was coming over, so why not impress? I like cooking for people. I doubt I’d make a risotto for myself, but for others? Sure. What didn’t impress was the parchment baked halibut topped with lemon and shallot. It wasn’t bad, it was just boring as all get out. I much prefer the grilled texture of fish to the parchment baked, softer texture. Lesson learned.
The risotto was top notch as most risottos are. Asparagus and sun-dried tomatoes were springy. The white wine I bought to pour in tasted just as good with the risotto as it did in the wine glass [proof that not all $6 bottles of wine suck].
Arborio rice? Gone.
Risotto fix? Handled.
Company impressed? Totally.
Inspiration: Apron and Sneakers
- 2 cups arborio rice
- a bundle of wild asparagus, the thinner the better
- 5-7 sun-dried tomatoes, chopped
- 1 1/2 tablespoons butter
- 4 cups hot broth
- 1 cup white wine
- 1 small shallot, minced
- olive oil
- grated parmesan
- Bring a saucepan with water to a boil. You want to be able to submerge all of the asparagus except for the tips.
- Cut off the thick stalks of the asparagus, probably a good inch or two.
- Once it comes to a boil, place the asparagus in. Cook for five minutes.
- Drain and let them cool.
- Chop them into small pieces.
- Heat a tablespoon of olive oil in a large pot on medium. Add the shallot.
- Cook for several minutes until it starts to change color. Add the asparagus. Reserve some of the bits for garnish.
- Stir to coat with olive oil, turning the heat up to medium high.
- Pour in the rice, and stir while it toasts.
- After 2-3 minutes, add the white wine.
- Once the wine has evaporated, turn down the heat to medium low.
- Begin by pouring about a cup of the broth in. Stir frequently, allowing the rice to soak up the broth.
- Continue adding broth when the previous cup has evaporated until it’s all gone.
- Stir in the sun-dried tomatoes.
- Add the butter and some parmesan if you have it.
- Spoon into your serving dish and top with more parmesan and the asparagus tips.