Risotto

This risotto will be the first recipe from my cookbook challenge (which I've lowered my goals to only 1 recipe per cookbook I own). I was hungry, and was only going to make something with the ingredients I had on hand. So I grabbed my Rachael Ray 365:No Repeats book, flipped open to page 272 and decided to make my own version of her Boo-sotto. You can find the original recipe here.

The only thing missing....a nice big glass of wine...I really should have stopped at the store. Bummer....

Here is what I did:

Kac-sotto
my take on Rachael Ray's Boo-sotto

Ingredients

• 2 tbsp EVOO
• 12 oz arborio rice
  
• 4 chopped garlic cloves
• 1 medium onion, chopped
• 5 white mushrooms, sliced
• Approx 10 stems asparagus, chopped into 1 inch pieces & steamed slightly
• 2 handfuls of Maine shrimp
  
• 1/2 cup cooking wine
• 4 cups chicken stock (kept warm)
• 1 1/2 cup grated parmesan cheese
• crushed red pepper
  
• fresh ground salt & pepper
• dried parsley

1. Heat a large skillet over medium-high heat. Add EVOO, garlic, onions, and mushrooms. Cook for 2 - 3 minutes.
2. Add rice & asparagus cook 2 - 3 more minutes.
3. Add wine & cook away, approx. 1 minute.
4. Add about a 1/2 cup of chicken stock, and add shrimp. Cook until evaporated. Season with salt, pepper, and crushed red pepper.
   
5. Stir constantly, adding 1/2 cup of stock at a time, approximately 25 minutes or until rice is al dente & very starchy. Stir in cheese & serve with parsley.