I have a lot I need to post about. We went on vacation to Myrtle Beach so I need to do a food post on that. We had an exciting fish fry following the gentlemen deep-sea fishing on the vacation, so that needs its own separate post. I haven't made any cookies since we've been on vacation, but I did manage to try a new recipe this week and that was very exciting.
It isn't that exciting.
I had all the ingredients for this except white wine and asparagus. I used some peas instead of the asparagus, vegetable stock instead of chicken, and I added more butter and vegetable stock to make up for the white wine (sad). It was pretty good. I didn't like the texture of the shrimp cooked in the risotto but the Gentleman did. I should have sauteed the shrimp separately and then added them so they would be more of the texture I like. Gentleman ate all of them so I guess they were okay. The non-shrimp part of it reheated well the next day. It's a pretty generic recipe. I'd make the risotto part again and tweak the rest of it.
Lemony Risotto with Asparagus and Shrimp
Gourmet, May 2009
When life gives you lemons, make risotto. The clean, citrusy spark brightens both the asparagus and the shrimp (though you can omit the shrimp to turn this from a main course into a side dish).
3 cups reduced-sodium chicken broth
2 cups water
3/4 pound asparagus -- trimmed and cut into 1-inch pieces
1 small onion -- finely chopped
4 tablespoons unsalted butter -- divided
1 1/4 cups Arborio rice
1/4 cup dry white wine
3/4 pound medium shrimp -- peeled and deveined
1 tablespoon grated lemon zest
1/4 cup grated parmesan
2 tablespoons chopped flat-leaf parsley
1. Bring broth and water to a simmer in a medium saucepan. Add asparagus and simmer, uncovered, until just tender, about 4 minutes. Transfer asparagus with a slotted spoon to an ice bath to stop cooking, then drain. Keep broth at a bare simmer, covered.
2. Cook onion in 2 tablespoons butter with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.
3. Add rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed.
4. Stir in 1/2 cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender but still al dente (it should be the consistency of a thick soup), about 18 minutes. (There will be leftover broth mixture.)
5. Stir in shrimp and cook until just cooked through, 2 to 3 minutes.
6. Stir in asparagus, zest, remaining 2 tablespoons butter, parmesan, parsley, and pepper to taste. (Thin risotto with some of remaining broth if necessary.)