Asparagus Risotto

This has been an interesting week to say the least. I'm rarely speechless but this week I am. When you think you know someone and the suddenly find out you really just never know what goes on behind closed doors, it rocks you to your core. So before you start worrying about me, it's not the husband or any of our family members thank goodness. I'll leave it there....

So what I have been able to do this week is eat. Usually when life gets a little chaotic, food becomes my best friend. Sad, I know, but I'd venture to say a lot of people deal with this same problem. If anyone knows me, I've got an obsessive behavior. I made this asparagus risotto on Monday night and I've been dreaming about it ever since. If I had any left overs, I was going to bring it to cooking club on Tuesday, but I was selfish and wanted to hoard the leftovers in the back of the fridge all for myself. It was that good. I found the recipe on one of my favorite food blogs, http://www.elise.com/. I made one change, only because I didn't have shallots on hand, but other than that followed the recipe. It was a creamy delicious meal that just felt good going down. Very comforting.

Although I will warn you, risotto is not the easiest meal to make. It's not a meal you can make while trying to multi task. You must constantly stir to make sure the rice doesn't burn or stick to the bottom of the pan. And there's no real measurement for how much chicken stock to use. You just have to keep tasting the risotto to make sure the consistency is right. If there's to much stock or it's overcooked, it can become a startchy bowl of mush. It's supposed to be a little firm to the bite. Even though this is a little more work that regular rice, it's completely worth it and you'll be happy you tried it. You might even become obsessed like me.

Ingredients:

1 pound asparagus
3 Tbsp plus 1 teaspoon butter
1/2 cup chopped shallots (i used yellow onion since I didn't have any shallots)
1 cup arborio rice
1/2 cup dry white wine (or 1 Tbsp lemon juice and 1/4 cup water)
About 3 1/2 cups chicken stock (or vegetable stock for vegetarian option), can substitute some of the asparagus cooking water for stock
1/2 cup freshly grated Parmesan cheese
Salt and pepper

1. Prepare the asparagus by breaking off discarding the tough ends (about the last inch of the spear). Cut into 1 to 1 1/2-inch pieces (tips longer, base shorter). If your asparagus are especially large, cut into even smaller (bite-size) pieces. Bring a saucepan with a quart of water to a boil. Blanch the asparagus pieces for 2 minutes. At the end of two minutes, use a slotted spoon to remove the asparagus pieces to an ice water bath to shock the asparagus into a vibrant green color and to stop the cooking. Drain from the ice water bath and set aside.

2. In a 3 or 4 quart saucepan, heat 3 Tbsp butter on medium heat. Add the shallots and cook for a few minutes until translucent. Add the rice and cook for 2 minutes more, stirring until nicely coated.

3. While the shallots are cooking, bring the stock to a simmer in a saucepan.

4. Add the wine. Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add 1/2 cup of stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 15 to 20 minutes. Remove from heat.

5. Gently stir in the Parmesan cheese, the remaining 1 teaspoon butter, and the asparagus. Add salt and pepper to taste. Serve immediately.