RECIPE: "Pantry" Risotto

So what do you do when you invite someone over for dinner, then realize you don't have time to go to the store and yet want to impress them at least a little bit? Well, when I found myself in that situation yesterday, I ended up making risotto using quite literally the ingredients at hand. When all was said and done, it was actually quite lovely, though a bit untraditional.

Keep in mind, I'm not by any stretch claiming these ingredients will be found in everyone's pantry. Far from it; I know what a freak I am. So I'm going to present the recipe as cooked yesterday, thinking that perhaps some of you will wish to rename it "Smoky Saffron & Asparagus Risotto" and not use it to clean out your pantries.

Ingredients

About 1/2 lb of grilled asparagus, cut into 3/4" slices
2 tbs freeze dried shallots
1/2 cup medium dry red wine
1 cup arborio rice
4 cups water
1 tbs Penzey's chicken soup base
1 tsp Penzey's ham soup base
1/3 cup grated parmesan cheese + 1 tbs or so for garnish
3 tbs butter (preferably rich variety like Kerrygold)
1/4 tsp saffron
1 slice canadian bacon, cut into 3/8" x 1/8" dice

Prep

Soak shallots in red wine for 15 minutes, scoop/strain out shallots, reserve wine.
Boil water and add Penzey's soup bases. Either keep hot or return to heat before next step.

Directions

Melt butter over medium heat and add shallots. Sautee for about 3 minutes, then add rice, tossing to coat the rice grains. Toast for about 2 minutes, then add saffron.

Pour wine over rice and cook until evaporated. Add soup base 1/2 cup at a time, stirring rice constantly until the risotto is done. Stir in the asparagus and the parmesan cheese.

Garnish with the reserved parmesan cheese and canadian bacon.

Voila... smoke, saffron-y, and from the pantry.