Best Risotto Recipe

[AVP941]

I have never made it for dinner before, but I absolutely love eating mushroom risotto at restaurants. Does anyone have a not-too-complicated recipe they want to share? What else do you serve with this meal? Wine? Salad? What else would you recommend? TIA!! :)

[tlew12778]

I make it a lot in the winter. You can use regular mushrooms but the one you eat in restaurant more than likely is made with porcini mushrooms. To make it you've got to soak the porcini mushrooms in warm water or milk until they are soft (unless you buy them fresh but I doubt you will find those easily). Milk is supposed to bring out the flavor but I've never tried it. In the meantime, boil your pot of broth. In a separate pot (I use a 3 qt saucepan), add some EV olive oil, finely chopped onions, and some salt. When the onions caramemlize, add the mushrooms (drained obviously), then 2 handfuls of arborio rice per person (I add 3 handfuls bc I have really small hands). When the rice has absorbed the olive oil, add some white wine (I use a cheap white wine bc there is no such thing as "cooking wine" in Italy). I add about a cup or so.... just until I can really smell the fruit of the vine. When the wine is absorbed by the rice, start adding 2 ladelfuls of broth at a time (I actually use a porcini broth made by star which they also sell in the US). Keep stirring until the broth is absorbed (but the consistency is still soupy), add more broth, stir, etc... repeat until rice is cooked. Serve it sprinkled with chopped Italian parsley and grated parmeggiano reggiano or grana padana as a garnish.

I actually don't serve it with any sides. In Italy, a risotto or a pasta is a "primo piatto" meaning it's a first course to be followed by a meat with sides. But a salad would work well. Serve the salad dressed Italian style (ie. tossed with EVOO and vinegar... balsamic if you have it... plus salt and pepper to taste).

[janders6]

I use this recipe by Tyler Florence, but I omit the truffle oil and don't always use the same combinations of mushrooms.

8 cups chicken broth, low sodium
3 tablespoons olive oil, divided
1 onion, diced, divided
2 garlic cloves, minced, divided
1 pound fresh portobello and crimini mushrooms, sliced
2 bay leaves
2 tablespoons fresh thyme, chopped
2 tablespoons fresh Italian parsley, chopped
2 tablespoons butter
Salt and pepper
1 tablespoon truffle oil
1-ounce dried porcini mushrooms, wiped of grit
2 cups Arborio rice
1/2 cup dry white wine
1/2 cup fresh Parmesan cheese, grated
Fresh Italian parsley, for garnish

Heat the chicken broth in a medium saucepan and keep warm over low heat.
Heat 1 tablespoon of oil in a large skillet over medium heat. Add 1/2 onion and 1 clove garlic, cook, stirring, until translucent, about 5 minutes. Add the fresh mushrooms, herbs and butter. Saute for 3 to 5 minutes until lightly browned, season with salt and pepper. Drizzle in truffle oil then add the dried porcini mushrooms which were reconstituted in1 cup of warm chicken broth. Season again with salt and fresh cracked pepper. Saute 1 minute then remove from heat and set aside.

Coat a saucepan with remaining 2 tablespoons of oil. Saute the remaining 1/2 onion and garlic clove. Add the rice and stir quickly until it is well-coated and opaque, 1 minute. This step cooks the starchy coating and prevents the grains from sticking. Stir in wine and cook until it is nearly all evaporated.

Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy. Transfer the mushrooms to the rice mixture. Stir in Parmesan cheese, cook briefly until melted. Top with a drizzle of truffle oil and chopped parsley before serving.

[nektarine]

we made a delicious one last night with shiitakes & fresh corn....but it's not quite like the traditional mushroom risottos at italian places. stil, if you're interested i'd be happy to post it for you!

i agree with tlew12778... we use the risotto as our main course, and sometimes just add a salad.

[msnicolea]

I use the Tyler Florence recipe, too, but with the truffle oil (only becasue we got it as a gift). It probably makes little difference, and this recipe is really good!

[bookworm]

I make mushroom risotto with a non-recipe...so no amounts. Not great for a first risotto...I think I use ~3 parts stock for each part rice, but once you have made it a few times it's very easy to eyeball.

Saute some onion and garlic in a pot coated with evoo. When that softens, add the rice and stir to coat. Once the rice browns, cover it with red wine (this is the part that's different--most recipes I see call for white) and stir it as it absorbs. Add hot chicken stock (or veggie, if you prefer), about 1/2c at a time, and stir as it absorbs.

Meanwhile, saute a bunch of mushrooms (I usually mix button and portabella) in a separate skillet. When the rice is almost done, add the mushrooms and any juices with the last ~1/2 c. to 1 c. of stock. Once the rice is done (it should still have a bite), add a couple of handfulls of grated parmesan, black pepper, and maybe some finely chopped rosemary. (Taste for salt--I find between the stock and the cheese, I don't need it.)

It's great comfort food. I usually have it by itself (well, with wine ;) ).

[AVP941]

Thank you so much! I really appreciate all these tips and recipes. :)

[curlywig]

Oh, there is a great one I've made many times off of epicurious.com....let me look for it.


Active time: 1 1/4 hr Start to finish: 5 hr (includes making chicken stock)


6 1/2 cups chicken stock, or 5 cups low-sodium chicken broth (40 fl oz) and 1 1/2 cups water
1 tablespoon olive oil
1/2 stick (1/4 cup) unsalted butter
1/4 lb fresh wild mushrooms such as porcini, chanterelles, or hedgehogs, trimmed and chopped
1/3 cup finely chopped shallots (about 2)
1 1/2 cups Arborio rice* (10 oz)
1/2 to 1 teaspoon white truffle oil* (optional)
1 1/2 oz finely grated Parmigiano-Reggiano (3/4 cup)
1 teaspoon chopped fresh chives


Bring stock to a simmer in a 4-quart pot and keep at a bare simmer, covered.
Heat oil with 1 tablespoon butter in a 4- to 5-quart heavy saucepan over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until browned and any liquid they give off is evaporated, about 4 minutes. Season with salt and pepper, then transfer to a bowl.

Cook shallots in 2 tablespoons butter in same saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute.

Ladle in 1 cup simmering stock and cook at a strong simmer, stirring, until absorbed. Continue simmering and adding stock, about 1/2 cup at a time, stirring very frequently and letting each addition be absorbed before adding next, until rice is just tender and creamy-looking, 16 to 18 minutes. (Save leftover stock for thinning.)

Remove from heat and stir in remaining tablespoon butter, sautéed mushrooms, truffle oil to taste (if using), cheese, chives, and salt and pepper to taste. If desired, thin risotto with some of leftover stock.

*Available at specialty foods shops and cooking.com.

Makes 4 side-dish servings.
Gourmet
September 2003
Adapted from Anthony Bourdain

[Katy]

I'm not too sure how useful this will be, but Trader Joe's makes a yummy mushroom risotto (and a yummy asparagus one too) over in the frozen food section.

[smartgrrl]

Hi - so sorry you don't have a good mushroom risotto recipe. I usually ask my friends for recipes. They are all very good cooks. Have you tried that?
Anyway, whenever I make a mushroom risotto, I feel that two things are key - good mushrooms and shallots. Always make sure you use some shitake (sp?) mushrooms as they have the most flavor. I'd also use other wild mushrooms which you can usually find at least in dry form (if so, simply put in some chicken stock previous to using). Please stay away from those small rediculous button mushrooms. They are very boring and foolish for a risotto.

I usually sautee an onion and a shallot or two along with a small amount of garlic in some butter after which time I deglaze the pan with white wine (white wine is essential, too). You can follow a normal risotto recipe and then simply add the mixture of shallots and mushrooms to the rice. I also like fresh thyme with the mushrooms though dried will go well, too. Good luck.

You can also refer to foodnetwork.com for good recipes, though if you do, I'd recommend you sticking to Bobby Flay recipes. Please do not use any Rachel Ray ones. Her recipes tend to be rather trite and too full of garlic, as she has no formal culinary training.

To go with it, I'd recommend a nice bottle of wine (a pinot noir or possibly a tasty sauvignon blanc?) A nice toasted baguette with some warm goat cheese would also go well. Cheers!

[AVP941]

These are all great recipes, ladies, thanks!

Smartgrrl: Why don't you like Rachael Ray? I like her! At any rate, your recipe is perfectly written and very easy for me to follow. I will try yours very soon. How did you find that recipe? Is it Bobby Flay? Wouldn't it be great if a chain, like Wendy's for example, would offer risotto? :D

[smartgrrl]

Why don't I like Rachel Ray? Hmmm - where on earth shall I begin!!! Let me preface my remarks by saying that it's not that I don't like her personally, I just don't admire her cooking. I constantly hear people say how much they love her, her show and her cooking, but what is so interesting is that the majority of her fans have never actually attempted any of her recipes. I have!!! I tried two of her recipes and, well, they weren't very good.
Also, why does she always say EVOO if she always has to explain afterwards that it means "Extra Virgin Olive Oil"? Just say Extra Virgin Olive Oil!
Also, why does she have to wave her arms and hands so often when she's explaining her dishes? She looks like a g.d. air traffic controller on some of her episodes, arms flailing every which way.
Also, why, on her show, must she teach us such basic things? Wow Rachel, I didn't know how to make a meatball sub, thanks so much for showing me how! I mean, be more like Alton Brown and teach us something we don't know. Anyone could swirl around some garlic in some store-bought tomato sauce and add meatballs to it. I don't have to waste an entire half hour of my day having Rachel teach me how.
Also, has she ever made a dish without adding 18 cloves of garlic? There are other flavoring ingredients on the planet - though you would never now with RR because she's just constantly using mounds of garlic with fresh basil. The only thing really saving her recipes is that her producers always buy her such nice, fresh food - that well, she eventually destroys. But, whatever. If you notice, she often melts expensive mozerella on tons of dishes. Just to make look tasty I suppose. I could go on and on. Perhaps I will at some other time. Sorry for the rambling, you say Rachel Ray and I can't stop myself!!! I'm probably just jealous - she does seem nice.

[AVP941]

Those are valid points about RR! But I still like her energy and pep. She is just really cute, unpretentious, and a lot of fun to watch. I wonder if she has any fan Web sites, although who has time for those? Yes, she does have some annoying qualities, but so does Giaidia. While elegant, she is so annoying sometimes!

Wait, wait, who am I? "First, you will toss the no-keee in a broth-based sauce and top with reee-koh-ta cheese, and then you will take the fresh herbs and blend with fett-a-cheeeeeeeeennn-eeee."

[Bloomwood]

We took a cooking class in Venice last year. Here is the recipe the woman gave us. I'm sure you have other ones in here that are easier to follow, but I love her "translation" in this one.

Risotto ai funghi (risotto with mushrooms)

(4 people)

300 g of rice (arborio, vialone nano), 200 g of mixed mushrooms ( we used mushrooms called "porcini" and "finferli"), 1 clove of garlic, 1 liter of vegetable stock, parmesan cheese, parsley, extravirgin olive oil, pepper.

First prepare mushrooms: clean them, then cut in pieces. Chop or squeeze the garlic and put in a saucepan with oil, join the mushrooms and allow to fry for a few moments when the mushrooms are sufficiently dried up. Add the rice, stir and allow to toast so that the rice can absorb the flavours, then begin to add the hot stock, a little at the time, so that the rice can absorb it all. Cook on moderate heat and when ready add first parsley,then greated cheese, stir and serve.

[smartgrrl]

hey giada - you forgot to take a bite out of the food you just made and spit it out once the commercial break comes on!!!

yes, rr does have pep. that is all i have to say....

i just got home from work and school. i have been up since five and it is almost eleven. did i mention i got lost in lynn this evening?

[JamBray]

Also, has she ever made a dish without adding 18 cloves of garlic? There are other flavoring ingredients on the planet - though you would never now with RR because she's just constantly using mounds of garlic with fresh basil. The only thing really saving her recipes is that her producers always buy her such nice, fresh food - that well, she eventually destroys.
Wow, smartgrrl if you love RR so much, I'm betting you really love (or would love) Sandra Lee. :p

I just tried a mushroom risotto recipe from Giada and it was delicious! I omitted the peas though, and used only about 4 cups of veggie stock.

8 cups canned low-salt chicken broth
1/2-ounce dried porcini mushrooms
1/4 cup unsalted butter
2 tablespoons olive oil
2 cups finely chopped onions
10 ounces white mushrooms, finely chopped (I used cremini mushrooms only )
2 garlic cloves, minced
1 1/2 cups Arborio rice or short-grain white rice
2/3 cup dry white wine
3/4 cup frozen peas, thawed
2/3 cup grated Parmesan
Salt and freshly ground black pepper, optional

Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat. Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.

[literati]

I'm looking for a tried-and-true risotto recipe. If you have a basic one that you punch up. Please let me know how you alter it.

Thanks.

[tlew12778]

Here's a thread on mushroom risotto (http://www.constantchatter.com/forum/showthread.php?t=7132&highlight=risotto).

I know there are other threads about risotto but they did not come up when I searched. I remember writing about red wine risottos and champagne risotto.

[Southlooper]

I follow the basic recipe but instead of using rice, I use pearled barley. Tastes the same but it's healthier because it's whole grain.

[maplekitty]

www.allrecipes.com is my *fav* website, because people write reviews of the recipe and rate them - I always find awesome recipes there in a pinch!

[thompso2]

This is the basic recipe from my favorite Italian restaurant, Risotteria (http://www.risotteria.com), with our modifications in italics:

Ingredients
5 c. chicken stock and/or veggie stock (we like a mixture of the two, and we sometimes substitute 1/4 c. white wine for an equal amount of stock)
2 tbsp. unsalted butter
1 tbsp. olive oil
1/3 c. finely minced onions
1-1/2 c. Italian rice (arborio, carnaroli, baldo or vialone nano)
1/3 c. shredded parmesan cheese

Preparation
1. Bring the stock to a simmer in a saucepan.

2. Heat the butter and oil together in a heavy 4-quart casserole (we use a very large skillet) over moderate heat. Add the onion and saute 1-2 minutes, until the onion softens (but it should not brown).

3. Add the rice to the casserole or skillet and stir for 1 minute, making sure all of the grains are well-coated with butter/oil. Add the simmering stock 1/2 cup at a time (we use a large ladleful), stirring frequently. Wait until each addition is almost completely absorbed before adding the next 1/2 cup, reserving 1/4 cup of stock.

4. After 18-20 minutes, when the rice is tender but still firm, add the reserved broth, the parmesan and whatever toppings you have chosen. Stir until toppings are mixed in. Serve immediately.

Serves 4 (We often make extra, it keeps in the fridge for 2-3 days and reheats pretty well in the microwave.)

Toppings

The Risotteria menu (http://www.risotteria.com/WEBSIT55/Untitled_67/in%20house%20salad%20risotto.pdf) (warning: PDF) can give you some ideas for combinations. We tend to find that 3 or 4 toppings is best. Our favorites include:
- oven-dried tomatoes (around 1/4 c.), fresh mozzarella (usually 1/2 of an 8 oz. ball, cut into bite-sized chunks) and zucchini (1 small, cut into bite-sized chunks and steamed); and
- Italian sausage (1/3 to 1/2 lb.), mushrooms (1/3 to 1/2 lb., sauteed in butter and wine) and asparagus (1/2 bunch, steamed and cut into bite-sized pieces).

My mom usually just uses whatever leftovers she has in the kitchen that combine well (roast chicken, mushrooms and peas), and since the topping amounts are approximate, you can adjust them to whatever you like (or whatever you have!).

[msnicolea]

My recipe (and preparation) is very similar to the one thompso2 posted but I always use white wine--I think it makes a huge difference in flavor!

[looch]

Gosh, I have made risotto in so many ways, never from a recipe.
Basically, what I do is saute chopped shallots in butter and olive oil until soft. I add a cup of so of arborio rice and stir to coat. I begin adding the stock, which can be chicken, beef, lobster, vegetable...whatever you have on hand or need it to accompany.
I stop adding stock when the risotto is nice and creamy. I stir in a lump of butter and maybe parmesan cheese if it's not lobster risotto.

[tlew12778]

I agree, I would never eat risotto made without wine. I forgot the wine once and we threw out the hole pot. Other than that one time, I have never had risotto without white wine (well unless it's a barolo or champagne risotto).

[bookworm]

I usually use red wine (for a mushroom risotto), but I'm not Italian :). I also tried a recipe that had me stir in marscapone cheese rather than the butter/parm combo, and that was good.

[literati]

Thanks ladies. I think I'll try thompso2's recipe with shallots sometime next week.

[Katy]

Here's a thread on mushroom risotto (http://www.constantchatter.com/forum/showthread.php?t=7132&highlight=risotto).

I know there are other threads about risotto but they did not come up when I searched. I remember writing about red wine risottos and champagne risotto.I hate that the search is still wonky. I'm going to try and see if I can redo it again tonight.

[Foos6LA]

Mmmmm... I love risotto. I just got in to making it at home last year. I had always heard from people that it's soooo hard to make, but I've been pretty successful!

I am definitely going to try a mushroom risotto recipe here (I may even pick up some white truffle oil today if I feel like splurging) but, what about other variations on risotto? I'd even like to see some ideas with the basic risotto part assumed, and suggest add-ins. For example,

Risotto with Peas and Parmesan

I make the basic recipe with a shallot and white wine base. Add steamed frozen peas and (a lot of) freshly grated parmesan.

I'll post a favorite fall recipe in full:
Risotto with Butternut Squash and Blue Cheese

6 cups (or more) low-salt chicken broth (could substitute vegetable broth to make this vegetarian)
3 tablespoons butter
1 1/4 cups finely chopped onion
1 2-pound butternut squash, peeled, halved, seeded, cut into 1/2- to 3/4-inch dice (about 3 cups)
2 teaspoons chopped fresh rosemary, divided
2 cups arborio rice (about 13 1/2 ounces)
1/2 cup dry white wine
4 cups (packed) baby spinach leaves (about 4 ounces)
1/2 cup whipping cream
1/2 cup freshly grated Parmesan cheese
1/3 cup crumbled blue cheese (about 1 1/2 ounces)

Bring 7 cups broth to boil in large saucepan. Cover and reduce heat to low. Melt butter in heavy large pot over medium heat. Add onion and sauté until tender, about 5 minutes. Add squash and 1 1/2 teaspoons rosemary; sauté 4 minutes to coat with butter. Add rice and stir 2 minutes. Add wine and simmer until evaporated, about 1 minute. Add 1 cups hot broth and simmer until absorbed. Add warm broth cup by cup, allowing to simmer until absorbed each time, until rice is just tender and risotto is creamy and slightly soupy, stirring occasionally. This should take 20-25 minutes (and I only ended up using 6 cups of broth and it wa perfect). Stir in spinach, cream, and Parmesan cheese. Season to taste with salt and pepper. Transfer risotto to large bowl. Sprinkle with blue cheese and remaining 1/2 teaspoon rosemary and serve.

Makes 4 servings.

Goes great with: Salad of butter lettuce, radicchio, roasted pears, and toasted walnuts. What to drink: Red Burgundy or Pinot Gris.

[tlew12778]

I normally stick to the basics... but I often make risotto alla milanese which traditionally is with just saffron, although I have had it with peas or various other in season diced veggies in it. I also had a nice risotto with zucchini flowers and gorgonzola that someone made for me once.

[PG-rated]

Bumping to ask for good ideas for NON-mushroom risotto. DH has loved my last two attempts, but I'm looking to try something new, and he doesn't eat mushrooms. Thoughts?

[justHB]

Were two threads merged here? The flow seems all kinds of wonky.

All of these mushroom risotto recipes are pretty much how I make mine - slight variations here and there. I often add cream to mine if I'm feeling extra like I want it extra creamy. (I've had to do this a couple of times when trying out new aborio rice that wasn't to my liking as well.)

I saw a recipe the other day for a butternut squash risotto that I'm thinking of trying. If I do, I'll come back and report how it was.

[jenjunum]

I love risotto. I think I need to make it tonight after reading this thread. I usually just make a generic recipe with half an onion and a little bit of garlic sweated out in butter and olive oil. I always add white wine first and then the chicken broth. My favorite filler is peas but my husband doesn't like them so I usually only add them if I'm making it on my own. I also add italian parsley (almost always) and parmeggiano reggiano (an absolute necessity). I've made it with cream but I think it's creamy enough without it. I've also added corn which was ok. I tend to just use whatever I have.

[tlew12778]

Yeah 2 threads were merged.

Butternut squash risotto is ok (not a personal fave of mine). It's sort of sweet. Look up risotto di zucca and you will find lots of recipes.

[chefker]

Seafood risotto is a favorite of mine. Generally I'll add sauteed bay scallops, shrimp or crawfish, and maybe a tbsp. of tomato paste to any basic risotto recipe. I season as I go, throwing in whatever strikes my fancy. :)

I do like to put a pinch of saffron into the stock, in whatever risotto recipe I use; gives a nice color & flavor to the rice.

[Katy]

I'm bumping this up because I'm thinking of making risotto for dinner tonight. But what do you serve with it? Or is it the entire meal, like with pasta?

[looch]

There is a restaurant by me that has a daily risotto. When they offer the filet mignon risotto, that's a meal when paired with a crisp green salad and a cheese and jam plate.

MMMMM, we're going there for dinner tonight, I hope this is one of the specials!

[bookworm]

Katy, I serve it as a main course by itself. If it's for company, I will also make a salad and get nice bread (for myself, I don't bother :) ).

[ee_chick]

I don't know that I have a favorite. I have been making it recently with saffron in the broth, roasted asparagus and parmesan. Yum! I like it with crab and corn, or with veggies on hand and parmesan, or most anything, really.

Katy, I have a book of 100 risottos - if you remind me, I'll bring it to book club so that you can borrow it.

[Katy]

man, you guys really have me craving risotto now (too bad the hubby decided he wants Greek food tonight -- though I do love me some Greek!!) ee_chick...yes, please bring it along and I'll check it out. I'd also be up for any recommendations in the crockpot cookbook (wrong thread - sorry).

/hijack

[meatpie]

There is a restaurant by me that has a daily risotto. When they offer the filet mignon risotto, that's a meal when paired with a crisp green salad and a cheese and jam plate.

MMMMM, we're going there for dinner tonight, I hope this is one of the specials!

Oh, wow! Do you live in LA? Filet risotto. What a wonderful thought!!

[LRL]

Oh goodness. Now I am on a Risotto kick! We made some for NYE and now we are craving more! I need to pick up that 100 risottos book. Now that covers almost 1/3 of the year! :p

What are your favorite additions to risotto? The standard mushroom and peas can get boring, so I am looking for some new ideas. I like the butternut squash one and will try that next.

[jenjunum]

I think I'll need to have risotto tonight now. I love it just plain. I like other additions but DH has picky tastes so usually we have it plain. I've added peas a lot, corn, broccoli (wasn't a fan of), and a few other things.

[Bloomwood]

I'm making a butternut squash risotto tonight with scallops seared in a sage brown butter sauce. Does anyone have any tips for anything I can do to make at least part of the risotto ahead of time? Thanks.

[tlew12778]

You can saute the vegetables ahead of time but leave them in the pot you plan to use for the risotto.

[HeatherFL]

Bumping...any other recipes for risotto out there in addition to the mushroom ones already posted?

Thanks :)

[brightskies]

Seafood Risotto

By Chef Chai Chaowasaree (owner-chef of one of the best Thai restaurants in Hawaii :) )

Ingredients (for 1 serving):

1 tablespoon olive oil
1/2 bulb shallot, chopped
1 small clove garlic, chopped
1 tablespoon chopped leek
1 tablespoon dry white wine
1 cup shrimp stock or clam juice
1/2 cup aborio rice
1/4 cup sliced asparagus spears
1/4 cup fresh green peas
1/4 cup diced zucchini or crookneck squash
1/4 cup chopped tomato
2 tablespoons chopped fresh herbs (rosemary, thyme, parsley, tarragon)
1 oz crab meat
Pinch of lemon zest
1 to 1-1/2 tablespoons heavy cream
Coarse salt and white pepper
Salad oil
3 jumbo shrimp or prawns, shelled and cleaned
3 jumbo scallops

Instructions:
In a skillet, heat the olive oil. Add shallot, garlic, and leek; saute for 1 minute. Add wine, shrimp stock, and rice; bring to a boil. Lower heat and cook for 10 to 15 minutes. Add asparagus, peas, zucchini, tomato, and herbs. Cook for 5 to 10 more minutes. Add crab, lemon zest, and cream; cook until rice is almost dry. Season with salt and pepper. Place rice mixture on serving dish. Season shrimp and scallops with salt and pepper. In a small skillet heat a little oil; sear shrimp and scallops; place on top of rice. Makes 1 serving.

[brightskies]

WALNUT RISOTTO WITH ROASTED ASPARAGUS
(Serves 4)

ingredients*:
4 1/2 to 5 cups canned low-salt chicken broth
3 teaspoons olive oil (preferably extra virgin)
1/3 cup chopped onion
1-1/4 cups arborio rice or medium-grain white rice
1/2 cup dry white wine
1 pound asparagus, tough ends trimmed
1 large garlic clove, thinly sliced
1/4 cup finely chopped toasted walnuts
2 tablespoons freshly grated
Parmesan cheese

preparation
Preheat oven to 450°F. Bring broth to simmer in medium saucepan. Cover and remove from heat. Heat 1-1/2 teaspoons olive oil in heavy medium saucepan over medium-high heat. Add onion and sauté until light golden, about 4 minutes. Add rice and stir 1 minute. Add wine and stir until wine evaporates, about 2 minutes. Add 1/2 cup hot broth and cook until liquid is absorbed, stirring frequently. Continue adding more broth, 1/2 cupful at a time, until rice is tender and creamy, stirring frequently and allowing most of broth to be absorbed before adding more, about 25 minutes.
Meanwhile, place asparagus and garlic in shallow baking dish. Drizzle remaining 1 1/2 teaspoons oil over. Sprinkle with salt and pepper. Toss to coat with oil. Bake asparagus until tender, turning occasionally, about 16 minutes.
Mix walnuts and grated Parmesan into risotto. Season with salt and pepper. Arrange roasted asparagus in center of 4 plates. Top with risotto.

*For a heartier meal, try adding other ingredients like shrimp, etc. :)