This basic Risotto can easily be adapted to what you have in the fridge, or what is fresh at the market. I love this combination with Ziata Sauvignon Blanc.
4 cups chicken broth
½ cup butter
1 small onion, chopped
1 cup Arborio rice
½ cup Ziata Sauvignon Blanc
6-8 spears asparagus cut diagonally into bite size pieces
1 tablespoon olive oil
¾ pound medium shrimp, peeled (leave tail intact) and deveined
Juice from half of one meyer lemon
1 tablespoon fresh chopped Thyme
2 tablespoons heavy cream (optional)
½ cup freshly grated Parmesan cheese
Salt and freshly ground pepper to taste
Bring the broth to a boil in a saucepan. Cover pan and reduce heat keeping it at a low simmer on the back burner. Set the Asparagus in a pan ready to steam but do not turn on heat. Prepare a small sauté pan with a tablespoon of oil. Melt half of the butter in a large skillet. Add the onion and cook over medium heat until translucent. Add the rice and stir vigorously until the grains are coated with butter. Add the wine and cook until it is almost evaporated. Add a ladle of broth and cook stirring, until it has almost evaporated. Add another ladle of broth, cooking and stirring until it has almost evaporated. Continue this while turning the asparagus pan on to medium-high heat. Steam asparagus until bright green, and just tender. Continue adding broth and stirring rice while turning the sauté pan onto medium heat. When warmed, add shrimp and sauté until barely pink all over. Remove the Asparagus and Shrimp from heat and cover when finished. When rice is almost done (about 25 – 30 minutes), stir in lemon juice, thyme, cream, then the cheese and finally the remaining butter. Season with salt and pepper. Severe immediately with asparagus and shrimp placed on top of the Risotto. Pour a cool glass of Ziata Sauvignon Blanc and enjoy this wine and food pairing experience.