Dinner this evening: Summer Risotto

[Ma Huang Sor]

1 small bunch fresh asparagus, trimmed and cut into two inch pieces
¹⁄₂ lb bay or sea scallops (I like the big uns)
6 to 8 cups chicken broth
3 tablespoons butter (you can use olive oil if your arteries are plugged)
1 yellow onion, chopped
1 ¹⁄₂ cups arborio rice
2 tbsp heavy cream
¹⁄₂ cup shredded Parmesan cheese
salt and pepper to taste

Steam the asparagus briefly, drain then set aside. in a medium saucepan, bring 3 cups of lightly salted water to boil. Add the scallops and poach until white and firm. Drain, set aside and keep warm. In a separate saucepan, heat the broth. Melt the butter in a skillet over medium heat. Add the onion and saute' til clear. Add the rice to the onion, reduce the heat and stir for 3 minutes. Add the hot broth about ¹⁄₂ cup at a time, stirring until the liquid is all absorbed before adding more. Keep cooking and stirring for about 20 minutes, or until the rice is tender. Remove the rice from the heat. Add the cream, Parmesan, scallops and asparagus. Salt and pepper to taste.

Makes 8 utterly delicious servings.