Tuesday, April 12, 2011

RISOTTO WITH ASPARAGUS AND CHICKEN

Well this is a big day.  The recipes and photos are off to the publisher.  Now the cover work will begin.  A truly exciting time.

Today I have a recipe that I have been making for years.   It started out just with asparagus, but I then added chicken one time and everyone loved it.  I like Risotto fixed most anyway, but this is really yummy.

RISOTTO WITH ASPARAGUS AND CHICKEN

6 cups of chicken stock heated
1 1/2 cups cut up chicken
about 1 lb of asparagus
6 tablespoons of butter
2 1/2 cups good arborio rice
1/2 cup dry white wine
about 1/3 cup whipping cream
1/2 cup fresh grated parmesan
salt

Use tender asparagus.  Use the most tender parts (and cut off the rest).  Cut them into 1" pieces.  Put the butter into a large saucepan and when it foams add the rice and mix well.  Stir to coat the rice then add the wine and cook until it is almost evaporated (stirring constantly).  Begin adding the chicken stock one or two ladles at a time .  Stir until absorbed.  Add one or two ladles more and stir until absorbed.  Add the cut up asparagus after about 10 minutes. Add the chicken.  Continue adding the broth and cooking for another ten minutes or so until the rice is done.  It should be tender but firm (al dente).  Add the cream and 1/2 cup of parmesan and about 5 or 6 tabls of butter.  Mix gently.  Season to taste with salt.

Serve immediately with more parmesan cheese.

Thanks for stopping in today

Ciao

Grayce

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