Bring 8 cups of chicken broth to a boil, set aside. In large pan, add 2 tablespoons extra virgin olive oil, add 1 diced white onion, cook about 3 minutes, or until transluscent. Add 2 cups rice (preferably Carnaroli or Arborio) and saute while mixing with other ingredients. Add 1 cup white wine and cook for about 1 minute or until the rice absorbs all the wine. Add chicken broth 1 cup at a time at let it get absorbed before adding another cup, repeat about 6 times while constantly mixing. Continue until rice is tender to the bite.

Cut asparagus into 1 inch sections and add to remaining chicken broth. Add 1 - 2 cups shrimp to broth and let cook for 1 - 2 minutes. To finalize the creaminess of the risotto, add 1/2 cup butter, 1/2 cup grated parmesan cheese, salt and pepper. Serve onto plate and be sure to place asparagus and shrimp ontop of the rice. For presentation, add diced tomatoes and chopped parsley.

This is one of the better videos out there. Good recipe, very well shot and easy to follow.

Looks good! I haven’t had that one yet, but will have to try it!

Kind of hard to follow, but you get the idea. Very quick to prepare, thanks for the video!

This dish is so good. Here is the traditional method of preparing this Thai wonder.

OK, fine, looks good. But how am I supposed to try your recipe without buying a premixed curry? I do like the fact that the premixed curry is a liquid as opposed to just spices though.

Maria keeps her cool while cooking as her son walks in front of the camera, shouts in the background and even bumps into the tripod. I think he let the dog loose on her to test her culinary focus as well. And yes, she pulls off the dish well without loosing it.