We have been on such a risotto kick! It's one of those dishes that is pretty expensive at a restaurant, but pretty near dirt cheap when you cook it at home! This time we decided to make a slight twist to the usual risotto we make, and add asparagus as a flavor.
For the risotto:
Start by cooking 4 slices of bacon, cut into lardon strips. When the bacon is fully cooked, take out and set aside. Add 2 small chopped onions into the rendered bacon fat and cook until tender (10 minutes or so). Meanwhile in a roasting pan, roast 1 bunch of asparagus (with the ends cut off, but save those)and 3 cloves of garlic. Drizzle with olive oil and season with grey salt and pepper. Roast veggies for about 20 minutes in a 350 degree oven. Back to the rice, once onions are cooked, add 1 cup of risotto rice and stir for one minute. Next, add one cup of dry white wine. In a separate sauce pan, heat 8 cups of chicken broth. Add the removed ends of the asparagus to flavor the broth. Cook risotto until cooked through, adding 1/2 cup of liquid at a time and stirring until it is absorbed. Once asparagus and garlic is cooked, take them out of the oven, and chop half of the asparagus and add to a blender along with the roasted garlic. In addition to the asparagus, add 1 tablespoon each of parsley, basil, mint, and chived the blender as well. Add a small amount of broth to the blender and then puree. You want asparagus puree to be thick and not too liquidly. Once risotto is cooked through, add puree and 1/4 cup of freshly grated parmesan cheese. Stir to combine. Serve in a bowl with remaining roasted asparagus, bacon lardons, and additional parmesan cheese.
Mahi-mahi:
Place a 1 pound filet of mahi-mahi to a baking dish and drizzle with olive oil. Squeeze the juice of a lemon over fish and season with grey salt and pepper. Bake in 350 degree oven for about 15-20 minute or until just cooked through. Just before serving put 1 tablespoon of butter on filet and serve with chopped parsley.
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