Happy Mother’s Day!
Years ago, I made the decision to go with non-stick cookware, but certain dishes are just better prepared in a regular pan. Although iron skillets usually fill that gap, this All-Clad saute pan has been on my wish list for a long time. I was super excited to get this for Mother’s Day. I took it out for a spin last night with a simple shrimp saute to go with the risotto of the day. (I’ve been on a risotto quest, lately)
This risotto quest started a few weeks ago when Christo, from the blog Chez What , posted a series of beautiful risotto dishes. Christo’s blog is fabulous and full of his beautiful food creations and while he’s good to describe his dishes, he’s a little elusive with his recipes. This post was no exception, though he did share his risotto secret when he said that Carnaroli is THE rice to use for risotto. (be still my heart!) Perfect risotto has always been a gamble for me, so the quest for Carnaroli rice was on. I finally found both Carnaroli and Vialone Nano rice and tried them both since several authentic Italian risotto recipes I read recommend one or the other. Having the right rice was only half the battle. I had to try a few recipes to play with my new rice. After sampling several recipes, we found that the ones that start with 2 tablespoons of butter are the ones that turn out reliably delicious. The recipes in one of my favorite Italian cookbooks: La Cucina: The Regional Cooking of Italy all have their fair share of butter in them, so I know I’m on to something. The recipe I’m sharing is, in my humble opinion, the perfect risotto. BTW, he was right about the rice – thank you Christo.
This scampi-ish dish with asparagus and saffron risotto only took about 3o minutes to cook, but it was a busy 3o minutes. I was barely able to sip my wine while I cooked and was thankful I had the ingredients thoroughly prepped! It was so worth it. One of those meals where you really enjoy the dinner music because you’re too engrossed in eating to talk about the weather. Dinner conversation consisted of little one word sentences describing the flavors . . . little else. I love meals that turn out that good.
The next morning, you can warm the leftover risotto and top with chopped bacon and chives. (OMG, delicious) If you’re feeling feisty, add a poached egg. So satisfying.
Shrimp & Asparagus
Prep all the ingredients. The shrimp, herbs and lemon can be put in one dish. This part goes fast so I did it as the risotto was finishing.
Hint: turn the music up loud and wear an apron. 
- Olive Oil
- Asparagus (for two)
- Raw shrimp (for two)
- 3 – 4 cloves garlic – chopped
- 2 Tbsp chopped basil
- 2 Tbsp chopped Parsley
- 2 Tbsp chopped chives
- 1 Tbs lemon juice and a few drops of Pure Lemon Oil or lemon zest
I preheated my lovely new pan on lowish medium before adding a small amount of olive oil. Cook the asparagus for a few minutes on both sides, then scoot to the sides of the pan and add the shrimp, herbs and lemon juice to the middle of the pan. Drizzle a little more EVO oil if necessary and flip the shrimp to get them pink on both sides. Plate both on warm risotto.
Perfect Risotto
Epicurious - Serves 4
- 4 Tbsp butter divided
- 3 to 4 cups chicken broth heated (can substitute dry white wine for part of this (I do that) You can also use other types of broth)
- 1 cup Carnaroli, Vialone Nano or Arborio rice
- 1/3 to 1/2 cup freshly grated parmesan cheese
- Saffron threads – optional
- Salt & Pepper
Heat 2 Tbsp butter in a sauce pan over medium heat. Add rice and stir for a minute. Add the broth 1 cup at a time and stir until absorbed. If you are adding saffron, add it with the first cup of broth. You can give the stirring a rest from time to time, but you have to stay on task for the most part to get a good creamy texture. After all the broth is absorbed, taste the risotto. You want it to have a chewy texture, but creamy and pretty loose. (it will tighten up a bit after cooking) You can add a little more broth and continue cooking if desired. I found that 3 cups was perfect almost every time.
Once the rice is tender and creamy, pull it off the heat and add 2 tablespoon butter and 1/3 to 1/2 cup grated Parmesan cheese. Stir the risotto vigorously until the butter and cheese are blended in. Season with salt and pepper to taste, if desired. Serve at once on warmed plates or hold for the briefest time possible before plating with other ingredients.
YUMMMM! Maybe someday I will cook this for two! Sounds good for just one at the moment!
I could easily be adapted for one – be sure to light candles and play nice music. You deserve it, Mister!
I’ve never made risotto in my entire life. That, along with rubarb. are on my “must do” list for the summer so I will lose my risotto viginity on your recipe. Aren’t you thrilled?! I’ll let you know how it turns out.
I’m so flattered – you can’t even imagine! Weren’t you on Martha Stewart?? I’m happy to report that this recipe was road tested three times and they all turned out perfectly.
OOhhh – that looks Goo-ood!!
Thanks Nancy, it was one of “those” meals – we loved it!
They both look great Vickie – I might have to put an egg on both of them. I keep saying I’m going to make risotto, but I haven’t got there yet.
You should go for it, just to have the breakfast leftovers, Larry!
I love scampi and I love asparagus — this looks so perfect!
Hope your Mother’s Day was good.
Thanks, Russ! My Mother’s Day was lazy and terrific. We grilled chops for dinner and I enjoyed my first video call with my son. I dressed up for it in my Whataburger Fancy Ketchup shirt and a very bizarre hat. We agreed that I’ll never get old unless I stop acting childish.
Can’t wait to pick out an outfit to talk to my grandson.
beautiful dishes – I hope you had a happy mothers day
I owe it all to you, Christo – you inspired the entire quest! Thanks for that and the Mother’s Day wishes.
I toast the rice in a dry pan a little till its slightly golden in places before I add the butter – and thanks for the mention – I was so quickly wishing mothers day wishes that I was lax in my attention…
Thanks, Christo! I’m going to make it again tonight just to try this. I was browning a bit after the butter, but now I must compare.
Look at you and that beautiful shiney All Clad pan! Fabulous. omg that dish looks o-u-t..OUT of this world. You’ve outdone yourself. How on earth could you take a photo? I’d be digging in. This one looks good enough that I’d actually welcome the opportunity to set down my glass of wine.. Gotta try it. I’ve made Risotto once, with marginal, but still delicious results. Gotta look for that rice. High five Vickie!
I had pretty good light and took just a quick photo or two . . . but to be nice, I let Dana serve up first and start eating while I did it. That Italian rice is great! I happened to find the same brand that Christo featured, but there are others if you can’t find that brand. Be sure to read Christo’s second comment about toasting the dry rice first.
(and high five back at you)
Wow, what a beautiful presentation. I haven’t made risotto in ages and know I would love it with shrimp and asparagus. I’m going to look for the rice brands you mention. Quality here really counts.
Thanks, Cathy! I think shrimp and asparagus are stellar by themselves, but risotto takes it over the top.
Those types of rice come in several brands – I only found one locally however. Now that I know, I will always be on the lookout for those types!
What a beautifully presented meal. Your recipe sounds wonderful and begs to be tried. I’m relatively new to your blog and I don’t often post, but I wanted you to know how much I enjoy my visits here. You’ve created a lovely spot for your readers to visit and it keeps me coming back. I hope you have a great day. Blessings…Mary
Thanks, Mary! What a wonderful comment! I love your blog as well and read it often. Though I don’t always leave a comment, I do read your posts and enjoy your splendid photos!
Love the pan! I have non-stick pans, but lately have been wanting to ditch them and get some nice ones like this. I always think risotto looks so elegant and it certainly does with those shrimp and asparagus. Delicious!
I think non-stick pans are good for lot’s of things, but I love my 3 quart All-Clad like you wouldn’t believe. I am stoked about learning to make risotto reliably.
As always looks great! Nice pan! I picked up a nice one last year. It set me back a pretty penny but well worth it.
Daffs are pretty too!
Thanks for stopping by Jeff! The daffodils were on the counter when I woke up. I was excited that he picked them before the deer discovered them. And I LOVE this pan!
Hmmm, weird – I know I left a comment on this post already. I wonder if the weird blogger outage that erased comments on blogger also erased comments bloggers left elsewhere? Or maybe I just took a peek from work where I can’t comment, that makes more sense I suppose. Either way this is a wonderful meal! So glad you got a great Mother’s Day gift too!
Thanks for all your lovely comments as always
I’ve had so many problems with Blogger lately . . . glad you came back and checked! Thanks for your comments, too, Martha. You”re always a breath of sunshine.
Used your recipe for my first ever risotto and it was a success! Your meals and recipes are inspirational. Thank you.
Welcome! Thank you for visiting and I’m so pleased that your risotto turned out well – I love this recipe. I enjoyed your blog, too!
Hi Vickie! Congrats on the beautiful risotto, and the fabulous All-Cad pan. I’ve had that same one for about 15 years and totally love it.
As you get more comfortable with the risotto technique, try switching out the white wine for red or a dry sherry, try using vegetable, fish or meat broths and adding any vegetable that’s plentiful. You can also play around with the cheeses, swapping parmigiano for gorgonzola, goat cheese, mascarpone or even smoked mozzarella. I really enjoy risotto with summer squash and fava beans, risotto with arugula, mushrooms or asparagus, risotto with lobster, artichokes and tomato … the combos are endless!
Another tip: try using shallots, vidalia or white onion instead of the garlic. While the classic saffron risotto calls for no herbs, most Italians add rosemary or thyme to the ‘soffrito’, or base of the recipe. I sometimes add finely chopped carrots, fennel or celery here as well, seeking more layered flavors. I also typically start off with a few tablespoons of olive oil and a few of butter, and rarely add butter at the end. The carnaroli (or vialone nano or arborio) is ‘creamy’ by design so you can save on a bit of fa and calories without any sacrifice in flavor. Also, you do not truly need to stand there stirring continuously. Trust me … or trust Mark Bittman, who wrote about it some time ago: http://www.nytimes.com/2007/05/02/dining/02mini.html.
Sorry if I’m rambling about tips you’re already picking up! I’m totally with you on the risotto quest; have been playing around with variations for many years now and just wanted to share a bit of enthusiasm.
It looks like I have a lot to learn! I haven’t added any garlic or other herbs outside of the saffron, but I will certainly give that a try. And good to know about cutting out the butter at the end. I mean, it tastes good, (duh- that much butter does taste good), but I’m all for cutting the excess fat. And I can’t wait to try some of your suggested veggie, meat or cheese adders – thank you for all the ideas! And I accidentally discovered the bit about less stirring when I got too adventurous with my entree. It still comes out tasting fabulous! Thanks for your enthusiasm, Lisetta!