One thing I will always miss about NYC is food.
I can cook any dish you would order at a fancy Italian bistro in Manhattan but there are somethings you enjoy eating out.
Risotto is one of them.
Also, imported cold cuts and fresh mozzarella (not from a super market).
This dish will impress hubby, or any guest and is something special for my vegetarian friends.
Risotto can be a little finicky and does take a little time, But if I can do it while entertaining a toddler and a baby at my feet, than so can you.
1/4 of an onion, chopped
3/4 cup arborio rice
3 cups chicken broth
2 cloves of garlic
10 or so strands of asparagus
sun dried tomatoes(in oil)
Olive oil for drizzling
1.5 tablespoon butter
1/4 teaspoon red pepper flakes
1/2 teaspoon dried basil
salt and pepper to taste
Because risotto requires a watchful eye. I recommend following my steps exactly so that you aren't distracted by the other things going on in the kitchen. If you are serving this as a main dish GREAT! But if your hubby requires a meat at every meal like mine does, make your main course ahead of time and just put it in the "keep warm" option of your oven while you work on your Risotto.
Clean and trim your asparagus(about 1.5 inches off the bottom) Lay it out on a baking dish with your 2 cloves of garlic, still in their skins.
Cut up 3 or 4 of your sundried tomatos, and reserve 1/4 cup finely grated Parmesean. Set aside.
In the meantime take 3 cups of chicken broth and bring to a slow simmer in another pot on the stove.
Lower the heat and pour in the remaining broth.