Enjoy!

Greetings everyone!  I hope this blog post finds you hungry and well!
I happen to find that I watch TV stations such as the Food Network when I am hungry which is not always the best idea.  However, the Food Network does inspire me to go outside my comfort cooking zone.  This past week I thought I would try my hand at making Risotto.  While it was not that difficult, it does take some attention.  Let me tell you, it was well worth it!  The recipe  below is both filling and satisfying.
ENJOY!

Wine Pairing: 2009Viognier
Recipe: Lemony Risotto with Shrimp and Asparagus
Ingredients
  • 3 cups reduced-sodium chicken broth
  • 2 cups water (suggest replacing water with white wine)
  • 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

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 (suggestion: grill or bake asparagus with some salt and pepper instead of boiling for extra flavor). Keep broth at a bare simmer, covered.

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.

Add rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed.

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.)

Stir in shrimp and cook until just cooked through, 2 to 3 minutes (suggestion: grill or sauté shrimp before adding to the rice for extra flavor) .

Stir in asparagus, zest, remaining 2 tablespoons butter, parmesan, parsley, and pepper to taste. (Thin risotto with some of remaining broth if necessary.)

Recipe from Epicurious.com
Read More http://www.epicurious.com/recipes/food/views/Lemony-Risotto-with-Asparagus-and-Shrimp-352773#ixzz11hqJgiUB

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