two skinny jenkins


120714 – Summer Risotto
120714, 10:24 pm
Filed under: DINNER, DRINKS | Tags: ,

Wowsa. How could something so easy be so delicious? I love that risotto only takes about 45 minutes to make in total and a couple of dishes to wash.

oh yeah, in the background is this gin fiz recipe: http://smittenkitchen.com/2012/07/blackberry-gin-fizz/. YUM!

  • 3 cups reduced-sodium chicken broth
  • 2 cups water
  • 3/4 lb asparagus, trimmed and cut into 1-inch pieces
  • 1 small onion, finely chopped
  • 2 tablespoons unsalted butter, divided
  • 1 1/4 cups Arborio rice
  • 1/4 cup dry white wine
  • 3/4 lb medium shrimp
  • 1/2 cup grated parmesan
  • 2 tablespoons chopped lemon balm
  • 4 slices pancetta
  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 Tbsp butter with 1/4 tsp salt in a 4-qt 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, lemon balm, and pancetta and cook until just cooked through, 2 to 3 minutes.
  6. Stir in asparagus, zest, parmesan, parsley, and pepper to taste. (Thin risotto with some of remaining broth if necessary.)
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