Perfect Every Time

Making a good risotto is rather like riding a bicycle: It takes a little bit of practice to begin with, and a certain amount of concentration thereafter. Kyle Phillips

Risotto is one of my favorite comfort food indulgences. The Italians are credited with the invention of risotto, and thank goodness they shared it with the rest of world. Risotto is a slow cooking, creamy rice dish. Remarkably, because of its labor intensive cooking process, it is the most common preparation of rice in Italy.

Italians are picky about their beloved risotto. If one is to make a skillet of risotto, he or she must follow the steps of making true risotto established by the Northern Italians, and if those steps are not followed word for word, the dish cannot be called risotto, it's simply a pile of rice.

Risotto rice, know also as Aborio rice, is very different than the white or brown varieties that which Americans have become accustomed. It's a short grain rice that has a high starch content, and in it's cooking process, very slowly absorbs high volumes of liquid. Because of this cooking method, risotto releases all its starch leaving you with a thick, creamy, rich, almost pasta-like dish. And the best part is that it's so unbelievably versitile. It has the ability to be a side dish, appetizer, or main course. Additions of different meats and seasonal vegetables can make it totally different dish each time it's made. Around the world, it's been considered a common food and a comfort food all the while maintaining a certain elegance and decadance.

Contrary to popular belief, risotto is extremely easy to prepare; it takes only time and patience. Risotto is definitely an attention hog. It needs contstant attention to ensure the consistency is correct. But because of the special attention and constant stirring, your risotto will be perfect and luxurious every time.

I've made risotto a couple of times before, but last night I wanted the perfect ingredients to compliment my mom's side dish, zucchini au gratin. Since risotto's so adaptable, my brain immediately started swirling with possible flavor combinations. After much debate, I decided upon bright green vegetables and sweet, fresh shrimp. As the temperature dipped down below 30 degrees, our plates and bellies were full of warm, creamy risotto. At that moment we knew, winter never tasted so good.

Risotto with Asparagus, Peas and Shrimp

8 cups chicken stock
12 spears asparagus, sliced on an angle about 1" thick
4 tbs. olive oil, divided
3 tbs. butter, divided
1 medium shallot, minced
2 cups Arborio rice
3/4 cup dry white wine
salt and pepper
1/2 cup grated parmesan
1 1/2 cups frozen peas, partially thawed
1 lb. shrimp, peeled and devained

Place stock in a heavy pot over high heat until it comes to a boil. Boil asparagus pieces for about 2 minutes. Remove with a slotted spoon. Drop the heat to simmer. Heat 2 tbs. oil and 1 tbs. butter over medium-high heat in a large heavy skillet. Add shallots and saute until soft. Stir in rice and cook for about 2 minutes coating all grains with the oil and butter. Add wine and cook until most of the liquid has been cooked out. Ladle in 1 cup of warm stock. Using a wooden spoon, stir continuously until most of the stock has been absorbed. Keep adding stock, 1 cup at a time, and stirring. After about 15 minutes, rice should be cooked and creamy but still be a little al dente. (You may not need all of the stock). Season with salt and pepper. Stir in remaining 2 tbs. butter and parmesan cheese. Taste for seasonings then stir in peas and asparagus. Take it off the heat, and cover while you cook the shrimp.

Heat remaining 2 tbs. olive oil in a skillet. Pat the shrimp with paper towels making sure to remove all moisture from them. Season shrimp with salt and pepper. Add to pan and brown on both sides, about 2 mintues per side.

Check the risotto and add a bit more stock if it has gotten too thick. In a shallow bowl or plate, make a nice mound of risotto and top with 4 or 5 shrimp. Garnish with more parmesan and a drizzle of olive oil.