Asparagus and Parmesan Risotto

Source: Adapted from What's Gaby Cooking

1 lb. asparagus
4 tbsp. butter
3/4 cup chopped shallots
1 cup arborio rice
1/2 cup white wine
3 1/2 cups chicken stock
3/4 cup Parmesan cheese, shredded
salt and pepper, to taste

Cut asparagus into 1" pieces and blanch for a few minutes. Transfer to a bowl of ice water so that asparagus retains color and set aside. Add stock to a large pot and bring to a simmer. In another large pot (or skillet), melt butter on medium heat. Add shallots to melted butter and let sweat several minutes. Add rice to shallot and butter mixture and stir to coat each grain of rice with butter. Allow rice to toast 1-3 minutes. Add wine and slowly stir. Once wine is absorbed, add stock 1/2 cup at a time. Continue to stir so rice doesn't stick to bottom of pan. Continue adding stock in 1/2 cup increments each time absorption is complete. (Stock measurement is approximate - may require more or less stock - start tasting rice near end and cook until firm but not crunchy). Add Parmesan cheese and salt and pepper and stir to incorporate. Mix in asparagus pieces and serve.

Makes 2 large servings.

Note - 1 lb of asparagus is too much. Try 3/4 lb.

Muffins That Taste Like Donuts

1 3/4 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. cinnamon
3/4 c. sugar
1/3 c. vegetable oil
1 egg, lightly beaten
3/4 c. milk
1 tsp vanilla

Instructions:

1. Mix the flour, sugar, baking powder, salt, cinnamon and nutmeg until combined.
2. In a separate bowl, mix together the oil, egg, milk and vanilla.
3. Add the wet mixture to the dry mixture, mixing only until incorporated.
4. Spoon into greased muffin tins and bake at 350˚F for 15-20 minutes.
5. Dip cooled muffins into melted butter then sugar and cinnamon, or sprinkle on powdered sugar.

Note: Fill the muffin tin halfway, spoon in a teaspoon of jam and then cover with more batter for jam-filled muffins.