- 1/4 kilo Asparagus
- 2 Tbsp Butter
- 1/4 cup chopped shallots
- 1/4 cup sliced mushrooms
- 1 cup Rice
- 1/2 half cup SPAM Luncheon Meat ( left over from breakfast you can
- substitute other meat)
- 1/2 cup dry white wine (or 1 Tbsp lemon juice and 1/4 cup water)
- about 3 1/2 cups chicken stock (you can use 2 Chicken Broth cubes if you
- dont a have Chicken stock)
- 1/2 cup freshly grated Parmesan cheese
- 2 pcs Sliced Mozarella
- Salt and pepper
- Wash the asparagus then break off and discard the tough ends, about the last inch of the Asparagus.
- Cut the Asparagus into 1 to 1 1/2-inch pieces (tips longer, base shorter). If your asparagus are especially large, cut into even smaller (bite-size) pieces.
- Bring a saucepan with a quart of water to a boil. Blanch the asparagus pieces for 2 minutes. At the end of two minutes, use a slotted spoon to remove the asparagus pieces to an ice water bath to shock the asparagus into a vibrant green color and to stop the cooking. Drain from the ice water bath and set aside.
- In a saucepan, heat 2 Tbsp butter on medium heat. Add the shallots and cook for a few minutes until translucent. Add the rice and cook for 2 minutes more, stirring until nicely coated.
- While the shallots are cooking, bring the stock to a simmer in a saucepan.
- Now add the White wine. Slowly stirring the rice to allow it to absorb the wine. Once the wine is almost completely absorbed, add 1/2 cup of stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan.
- Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm ( al dente ) to the bite, about 15 to 20 minutes. Now add the Mushrooms and Spam Luncheon meat, mix it well together with the cooked rice then remove from heat.
- Gently stir in the Parmesan and Mozarella cheese, the remaining 1 teaspoon butter, and the asparagus. Add salt and pepper to taste.
- For the Asparagus with Bacon topping, wrap a piece of Bacon on each of the 4 Asparagus then sear on a frying pan. Once the bacon is golden brown place it on top of the Risotto.
- Serve while Hot.
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