“Risotto is an Italian rice dish cooked in hot broth to a creamy consistency. There’s technique involved in cooking risotto. It is slowly cooked while adding a little bit of broth at a time, while continuously stirring to prevent the rice from sticking to the bottom of the pan. Initially, white wine is the liquid used which is quickly absorbed by the rice and a hint of its flavor and aroma is retained. In Italy, it is often served as a first course. That is if it’s prepared as a savory dish. Otherwise, it also makes a great dessert with the right sweet add-ons.”
SHRIMP AND ASPARAGUS RISOTTO
8 cups chicken broth
2 tablespoons extra-virgin olive oil
2 cups Carniola or Arborio rice
1/2 cup dry white wine
1/2 pound fresh asparagus spears, stemmed and cut into 1-inch pieces
1-1/2 pounds large shrimp, shelled & deveined
4 ounces butter
1/2 cup Parmesan cheese
Salt & pepper to taste
1 cup chopped tomatoes
Fresh flat-leaf parsley, chopped
1/2 cup yellow onion, diced
Simmer chicken broth in a large pot on low heat until needed.
Heat oil in a large non-stick pan over medium heat. Add onions and cook for 3 minutes, or until translucent.
Stir in rice and cook for 1 minute, then add white wine. Add 1/2 cup of broth and stir until completely absorbed. Repeat until half of the broth has been added. Stir the risotto frequently to prevent sticking.
Toss in the asparagus and shrimps in the remaining broth and cook for about 2 minutes, or until shrimps are pink. Remove asparagus and shrimps from broth and add them to the risotto mixture. Add remaining broth 1/2 cup at a time until desired creaminess is reached (there may be broth left over).
When the broth is reduced and absorbed, add butter, Parmesan cheese and salt and pepper to taste.