Shelter in Place – Day 8 – Hot Wet Rice, AKA Risotto

Back to work! Well, back to work at home! My son had online school, my husband had work meetings, I had website updates. It was almost a normal day at the office except everyone was here. We all go our own ways for breakfast and lunch. I have no idea what my boys had because we were all in our own worlds just feet apart.

It was a lovely day, a bit windy but sunny and not raining. I went for a walk on the beach and saw the loveliest message in the sand. I am grateful that I live in a place that I can still safely walk in a place so beautiful and relaxing while still being safe and distant.

I never make risotto. It’s so time consuming. 1/2 a cup of stock…stir, wait…1/2 a cup of stock…stir, wait…

But where do I have to be?! When I took fridge inventory this afternoon, I had smoked salmon and asparagus. The first thing that came to mind was risotto but then I had to dig around my pantry to see if I even had risotto, it’s been so long since I even considered it! Turns out I had some! I know I haven’t made it since I saw The Katering Show episode about Hot Wet Rice. But I do know that I can’t call risotto anything else anymore.

I do love how it came out this time though. i was patient. I didn’t turn up the heat or add too much stock at once. Patience, young grasshopper.

Salmon and asparagus risotto
serves 2 adults and one teenage boy …. aka 4-5 normal humans

1 medium shallot, chopped

2 cloves garlic, minced

Saute in olive oil over medium heat until softened. Use a wide pan so you’ll basically have a single layer of risotto (or close to it).


2 cups arborio rice

Stir together and saute for about 3 minutes.

Add 1 c white wine

Stir periodically until all wine is absorbed.

Add 1/2 c hot chicken stock at a time, stirring every couple of minutes, until absorbed into rice. Keep doing that….over and over…it’ll use about 4 cups of stock. You’ll have to sample a little of the rice to see if it’s done though. It should still have texture, don’t let it get mushy.

When it has the right mouthfeel:

add 1 c asparagus tips

1/4 lb smoked salmon, diced

I also used a small 1/3 lb or so fillet of fresh salmon, cut into cubes

Stir together, turn off the heat, and put a lid on the pan for about 5 minutes. There should be enough heat to steam the asparagus and cook the salmon through.

Dish up and eat!

After plopping on the couch with the risotto growing in my belly and some Netflix episodes of Self Made, I wanted a brownie. I finished them yesterday! GAHHH! I had a little ice cream and am dreaming of the batch of brownies I’ll make tomorrow.

Talk to you then!