Tuesday, January 20, 2009
By now you probably know how much I love risotto. For this one, I used what I had on hand. A few mushrooms, some fresh zucchini and asparagus along with some frozen peas I had tucked away in the freezer just itching to be used up. As most of you I am sure, I've been glued to the television set all day and wanted to keep dinner simpler on this historical Inaugural day. Grilled pork chops, risotto, homemade applesauce, a garden salad and dinner was served. And for dessert.. spumoni with claret sauce..gotta have dessert!
5-6 cups chicken broth
1/4 cup unsalted butter
1 medium shallot, diced fine
2 cups Arborio rice
3/4 cup dry white wine
1 cup fresh asparagus tips
1/2 cup finely chopped zucchini
3/4 cup thinly sliced mushrooms
3/4 cup frozen peas
2 TBLS chopped fresh flat leaf parsley
2 TBLS fresh basil
1/2 cup freshly grated parmesan cheese
sea salt & ground pepper to taste
Heat broth in a medium saucepan and keep it warm. Melt butt in a larger saucepan. Once butter begins to foam, add shallots. Heat until soft. Add rice and mix well. When rice is coated with butter, add wine. Cook on medium heat until wine has evaporated. Stir in 2 ladles of chicken broth, or enough to cover the rice. Stir until broth has been absorbed. Continue cooking and stirring rice, adding broth a little at a time, about 10 minutes. Add asparagus tips, zucchini, mushrooms and peas. Cook about 10 minutes longer until rice is done. The rice should be tender but firm to the bite. Remove pan from heat. Add basil, parsley, 2/3rds of cheese and 1 TBLS butter. Mix it all well. Season with sea salt & fresh ground pepper. Sprinkle remaining cheese on top if desired and serve.
You might also like to try wild mushroom risotto, lemon saffron risotto, or my lobster risotto. Yes, I'm really hooked on risotto's! Enjoy!