I love Risotto because it's an Italian class of short - grain rices that release a large amount of starch when cooked in broth. The finished product is a creamy style of rice with a wonderfully distinctive taste of having been cooked in wine. I looked for Carnaroli, the more expensive but considered to be one of the best types of rice for making Risotto. But I couldn't find it in Little Rock, so I stuck with the more common Arborio rice to make my Risotto.
This reminds me of Vietnamese Chao, or its Enlgish translation, rice porridge or congee. This fall weather has been a great time to eat Risotto and Chao! Just like Risotto, you can add anything to Vietnamese Chao to turn it from an introductory soupy rice dish to a meal. We've done it with shredded chicken, lump crab meat, and here, scallops and asparagus.
- 2 tbsp butter
- 1 cup Arborio rice
- 32 oz. chicken broth, reduced sodium
- 1/2 cup Parmigiano - Reggiano cheese
- 1 bunch asparagus, thinly sliced
- 8 oz. bay scallops
- 1 shallot, chopped
- 1/2 cup dry white wine, I use Sauvignon Blanc
- Start by putting the broth into a small saucepan over medium heat to get it hot.
- Heat a small Dutch oven over medium high heat. Add the butter, then the shallots, then stir to cook for a couple of minutes. Add the Arborio rice and cook an additional two more minutes.
- Add the wine, allowing the rice to absorb it well.
- Add a half cup of the hot broth to the rice. Stir until the broth is all absorbed, then continue to add a half cup of broth while stirring and stirring. This will take about 20 minutes.
- Before you add the last half cup of broth, add the asparagus and scallops.
- Add the last amount of broth, while continuing to stir everything in the pot.
- Once the asaparagus and scallops look done, add the Parmigiano - Reggiano.
- Making it as thick or thin as you'd like, feel free to add more broth or water to the consistency you prefer.