Red Wine Risotto

Due to crazy and unpredictable work schedules, I need to make dinners that sit and reheat well.  I made this last night so that we could all enjoy a nice meal even if we all ate it at different times. 

Red Wine Risotto

1 Cup Arborio Rice

2 T. Butter

1 Shallot, finely chopped

4 oz. Red Wine, ***ask the salesperson for a recommendation, don't use really cheap wine

4 Cups Chicken Stock, heated

1 Bunch Asparagus, woody ends removed

Shaved Grano Padano Parmesan,  you may substitute another cheese if you like.

The Ingredients

Butter and shallots.

Rice and shallot mixture.

1) Melt butter in a heavy saucepan or enameled dutch oven, I used my Le Crueset dutch oven.

2) Add shallots, and sauté until soft (this only takes about one minute).

3) Add asparagus.

4) Add 1 cup rice to shallot mixture and stir rice until well coated, rice will become translucent.

5) Add the wine and cook until evaporated.

6) Stir in 1 cup of hot chicken stock and simmer gently.

Risotto with asparagus and cheese. 

7) When stock has been absorbed, add another cup, and continue in this way through the 18-20 minutes of cooking.

8) Stir in cheese, this is usually done to taste.  I serve the cheese along side it and everyone can add to their own liking.