Saturday, September 10, 2011

Asparagus Risotto

I have been in a fog for the past several days once we returned home from being evacuated due to the Steiner Ranch fires.  We are trying to get back to normal, though the fire is still only 80% contained and there are flare ups often.   Today after hearing sirens and seeing StarFlight, I thought "here we go again" then sadly found out later that a Sheriff who had been protecting our neighborhood died of a heart attack.   What is normal now?

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!

Asparagus Risotto

  • 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
Directions:   In a stock pot over medium-low heat, bring chicken stock to a simmer.   In a large saute pan, heat the olive oil over medium heat and add the shallot, cooking for a few minutes.   Add the arborio rice and saute another 5 minutes, stirring so it doesn't burn.   Add the 1 C of wine and continue stirring (watching) until it is almost evaporated.   Then, systematically add 1/2 C chicken stock to rice, stirring to incorporate. When it is almost completely absorbed, add another 1/2 C chicken stock.   Repeat until almost all the stock has been used.   Add 1/2 of the chopped asparagus at this point so it can cook (not the tips) and finish using the chicken stock by the method above.   This usually takes upward of 15-20 minutes.

While adding stock to your risotto, and in a separate little fry pan, melt the 2 T butter and saute 1/2 of the chopped asparagus (include the tips here).   Hold as this will be the garnish.

Remove Risotto from heat once the chicken stock is gone.   Rice should be creamy and tender but not mushy and the asparagus should be steamed but again, not mushy at all.   Taste, season with salt, stir and taste again.   Add freshly grated Parmesan cheese directly into the rice and stir once more to incorporate.

Plate the risotto and top with the sauted asparagus and serve.   We added a simple pan seared piece of Sea Bass next to our risotto and topped both is the sauted asparagus for a delicious meal.

asparagus risotto with seared sea bass


Hester aka The Chef Doc said...

Thank you for sharing this lovely recipe with us :-) I'm a huge fan of risotto and love it when it's jazzed up with veggies like mushrooms and asparagus! I hope the luck in your area starts to change soon. All the best!

Jennifer [To PIN/share a Post, Click the 3 dots or the Red SAVE Button] said...

I'm so sorry you've been going through that. I can relate. When we lived in the tinder dry Pine forest between Kelowna and Vernon overlooking Lake Okanagan in the Okanagan Valley, British Columbia - summers often went that way. One summer we had a trailer and suitcases packed ready to leave at a moment's notice as the fires were coming uncomfortably close. The city of Kelowna experienced the most tragic fire in history that year.

That rice sounds different - never seen it before. Love the sound of your recipe; especially with the asparagus. Very nice.

Baking Serendipity said...

Praying that your life returns to normal again soon. How scary! This risotto looks delicious and comforting. I love asparagus!

Stephanie @ Eat. Drink. Love. said...

Oh, I'm so sorry to hear about all that you and your family have been going through!! I'm glad you were able to create this delicious risotto though! I hope things get better soon!

Val said...

Delicious and so perfect paired with the fish.

Sandra said...

I am so sorry that you have been going through that..I hope you will get back to normal again soon!
You recipe sound so tasty! Thank you for sharing and have a cheerful Sunday!

Curt said...

I can only imagine how tough it is on your family and neighbors. I experienced 17 days down from hurricane Alicia back in 84, but nothing like fires.

Awesome looking recipe!

Elyse @The Cultural Dish said...

I love asparagus risotto! It really does make the perfect side dish for dinner!

Peggy said...

Glad to know you guys are back safely - and hopefully things can return to a somewhat "normal" soon! This risotto sounds and looks like a beautiful dish =)

Amy said...

Yum! I love risotto in any form, but yours sounds delicious with the asparagus!