by Timothy Taylor

Created on: November 17, 2010

What's a guy to do when he needs to impress someone and he can't cook? You can order out, or go somewhere. Secretly though you come across the food network at 2 o'clock in the morning, and envy Rachael Ray's thirty minute meals. So here you go, a simple, but elegant meal that will have people thinking you know more about how to use a kitchen than you really do.

Shrimp Risotto with Asparagus tips.

Ingredients:

2 cups Arborio Rice (this can be found in the rice section of the grocery store with the specialty rices or perhaps in international foods)

1 tbs butter

1 tbs olive oil

1 small onion, yellow or white, chopped (you can purchase fresh or frozen pre-chopped onions if the real things scares you)

1 tablespoon chopped garlic (also available in the produce section already cut up for you)

1 cup white wine (something you would drink NOT cooking wine)

6 cups chicken broth (you can use canned or make your own using Bouillion)

1 pound large shrimp, peeled and deveined (raw or cooked)

1 bunch asparagus

1/4 cup milk or heavy cream

Shredded parmesan cheese (the kind in a bag, not a can)

You will need 3 pots/pans for this. A small sauce pan, a small to medium saute pan and large saute pan

Take one stalk of asparagus and hold it by the woody bottom. Gently bend the stalk until it snaps somwhere near the bottom. Repeat this with each stalk. discard the bottoms and cut the stalks into about 1/2 inch sections, leaving the tips whole.

Put the chicken broth in a small sauce pan and put it on the back burner of your stove over low heat.

Heat the butter and olive oil in the large saute pan over medium high heat on a large front burner.

As soon as the butter is melted and starts to foam tilt the pan to spread it around, be careful not to let it brown.

Add the arborio rice and stir to coat with the butter and oil.

Stir frequently until the rice barely begins to brown.

Add onion and garlic, stir and cook one minute.

Add the cup of wine and stir until it is absorbed.

Patience is now required. One ladle at a time, add the stock to the rice, stirring until it is absorbed. This slow process creates the creamy texture risotto is famous for.

After about twenty minutes the rice should be close to done. Check it for tenderness. Add any remaining stock and turn off the heat. The risotto should be thick but still somewhat soupy don't worry it will thicken as it sits.

If you purchased raw shrimp:

Heat a bit of olive oil in the medium saute pan over medium high heat and cook the shrimp until they are pink and curled and the flesh is firm. Add to the risotto.

If you purchased cooked shrimp:

Add to the risotto.

Add the raw Asparagus tips. The heat from the rice will cook them ever so slightly, allowing them to retain their color and crunch.

Allow the risotto to thicken a bit (over very low heat if necessary) Finish with milk or cream and a bit of parmesan cheese.

Salt to taste.

On a large plate, spoon the risotto into the very center and allow to pool outward. Add a sprinkle of cheese on top and serve.

This should comfortably feed 3 or 4

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