They shut the power grid to our subdivision off during the fires so you can imagine what the status of our refrigerators was. Almost everything had to go and we have been back and forth to the grocery store twice this week alone. A note of thank you to HEB, who gave every Steiner Ranch family $5.00 off their bill at checkout. That was a very kind gesture.
At our last grocery outing I saw a small bag of arborio rice and grabbed it. Yesterday afternoon I pulled out some asparagus and knew it would be perfect to add to my risotto. The Bionic Man bought two Sea Bass steaks as well and we had the fixings for a lovely, peaceful dinner. I enlisted the help of our daughter, Emma, who likes to be in the kitchen the same time as me, and she was the perfect little stirrer and monitor for the risotto. I hope this recipe helps you to create the same serene setting as it did for us!
- 1 shallot, minced
- 2 T olive oil
- 1 1/2 C arborio rice
- 1 C white wine
- 4 1/2 C chicken stock, simmering on the stove
- 2 T butter
- 1 lb asparagus, chopped into 1/2 " pieces
- salt to taste
- Parmesan, freshly grated
asparagus risotto with seared sea bass