tag:blogger.com,1999:blog-2709768863537246500.post-59372777540222989302008-04-28T16:05:00.016-05:002008-05-23T16:21:22.058-05:00<p align="justify">I like sticky rice. I always look forward to the bowl-shaped mound of sticky rice that accompanies my Thai curry basil. When I make red beans and rice, I purposely overcook the Basmati rice a touch just so the grains stick together for a pleasantly gluey feel in my mouth.<br /><br />Creamy, small grains of rice that are melded together with the help of cheese, wine, and chicken broth, naturally, I’m a huge fan of risotto, when someone else makes it. Hey, I love making complex dishes, I love standing in front of my stove creating and cackling, but for all the love of my labor, I cannot make a satisfying risotto when my stomach is on an early schedule and my planned meal will not arrive until later in the evening. Sure, there are boxed instant risottos, and I am sure there is even parboiled Arborio Rice. Honestly, I never thought of these options, and I cannot even say they appeal to me. From scratch is my motto. However, fast and from scratch is my mission.<br /><br />After a day of schlepping files and standing at the copy machine, I cannot stand the sound of my stomach’s whining. When it is time to appease my belly's infant-like tendencies and my longing for creamy rice-like dishes, I whipped up a short, pasta version of ri<a href="http://bp3.blogger.com/_15YEarDQhts/SBZqJomlRWI/AAAAAAAAAK8/ouanoy8eWiw/s1600-h/CIMG0677.JPG"><img id="BLOGGER_PHOTO_ID_5194455933969057122" style="FLOAT: right; MARGIN: 0px 10px 10px 0px; WIDTH: 225px; CURSOR: hand; HEIGHT: 174px" height="163" alt="" src="http://bp3.blogger.com/_15YEarDQhts/SBZqJomlRWI/AAAAAAAAAK8/ouanoy8eWiw/s200/CIMG0677.JPG" width="200" border="0" /></a>sotto using orzo pasta in place of risotto. Innovative? Not especially. Dang good? You know it!</p><div align="left"><strong>Asparagus and Shrimp "Risotto" </strong></div><div align="left"><br /></div><div align="left">This is one pasta dish that begs to not be al dente. Allow the orzo to get very soft and creamy</div><div align="justify"><br />For two servings: <br /><br />1 tablespoon unsalted butter<br />12 oz asparagus, woody ends trimmed, cut into 1 inch pieces<br />2 cloves garlic, smashed, green germ removed, and minced<br />8 oz shrimp<br /><br />2/3 cup dry orzo ½ cup white wine<br />1 - 2 cups chicken stock<br />½ cup or so grated Parmigiano Reggiano<br />Salt and freshly ground pepper to taste<br /><br />In a large skillet, heat butter. Add asparagus and sauté until they are crisp tender, about 8 to 10 minutes. Add garlic and shrimp. Sauté until shrimp is just turning opaque, about 2-3 minutes. Turn off heat, remove skillet from burner, salt and pepper mixture to taste, and cover to keep warm. Not only do I usually cover the skillet, to get the skillet out of my way, I'll put the it in my oven (not heated) until I'm ready to add the asparagus and shrimp to the rest of the dish. </div><div align="justify"><br />While aspar<a href="http://bp1.blogger.com/_15YEarDQhts/SBZqJImlRVI/AAAAAAAAAK0/WetMPZlcfBQ/s1600-h/CIMG0673.JPG"><img id="BLOGGER_PHOTO_ID_5194455925379122514" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" height="167" alt="" src="http://bp1.blogger.com/_15YEarDQhts/SBZqJImlRVI/AAAAAAAAAK0/WetMPZlcfBQ/s200/CIMG0673.JPG" width="225" border="0" /></a>agus and shrimp are cooking, bring wine and 1 cup of stock to a boil and add orzo. Cook, uncovered, letting the liquid simmer merrily, letting the orzo absorb the wine and broth. If the liquid in the pot is absorbed and the orzo is not soft and creamy, add more stock. When orzo has reached your preferred stage of creamy and liquid is almost absorbed, add the Parmigiano Reggiano, asparagus, shrimp, and salt and pepper to taste.<br /><br />If the variety police are patrolling, here is an equally good variation:</div><div align="justify"><br /><strong>Prosciutto and Baby Pea "Risotto"<br /></strong><br />2 medium shallots<br />1 tablespoon butter </div><div align="justify">½ cup white wine<br />1 - 2 cups chicken stock<br />2/3 cup dry orzo<br />½ cup or so grated Parmigiano Reggiano<br />1 cup frozen baby peas<br />3 oz prosciutto, chopped<br />Salt and freshly ground pepper to taste<br /><br />Sauté shallot and butter together in a medium stock pan. Add wine and stock. Bring to a boil. Add orzo and proceed as above but add the peas to the orzo and liquid during the last 4 minutes of cooking the pasta. Add Parmigiano Reggiano, Prosciutto, and salt and pepper to taste. </div>Emilie Tyteniczhttp://www.blogger.com/profile/07832243677709941668noreply@blogger.com