Tuesday, January 18, 2011

Nordstrom Knock-Off

Back when we lived in Dallas, Brent & I discovered the Nordstrom Bistro. It's tucked away in Nordstrom's, and you might not even notice it if you didn't know it was there. The Nordstrom in Houston has a bistro, too. It is amazing! I love it for lunch and dinner. They have very fresh, flavorful, classic bistro food. I'm especially fond of their soups (crab bisque!), salads, and roast chicken with french fries and kalamata aioli. MMMmmmm....

The first time we ate there, we both got the risotto with grilled shrimp & asparagus. It was such a neat dish, and I knew I could recreate it exactly at home. It is now an absolute staple dish in our house, and Brent will tell you that my version is even better than Nordstrom's. (Theirs is a little runny and not seasoned enough... sorry, Nordstrom.) I promise that making risotto is not hard at all despite what you may hear on TV.

So you should check out the Nordstrom Bistro, but in the meantime... make the knock-off (make that knock-OUT) version of Shrimp & Asparagus Risotto.

Katie's Shrimp & Asparagus Risotto
1 medium yellow onion, chopped
1 bunch asparagus, chopped into 1 inch segments
1 pound peeled & deveined shrimp
juice of one lemon
1 t. red pepper flakes
3 garlic cloves, chopped
2 T. chopped flat leaf parsley
1 c. uncooked Arborio rice
3-4 c. chicken stock
1 c. freshly grated Parmesan cheese
olive oil

Combine shrimp, 2 T. olive oil, lemon juice, red pepper flakes, garlic, parsley, and shrimp in a small bowl. Toss to combine and let marinate in fridge for 10-15 minutes.

Meanwhile, chop onion and saute in a bit of olive oil over medium high heat.

Saute asparagus in a small pan with a bit of olive oil and a sprinkle of red pepper flakes over medium high heat. Asparagus can cook while you get the risotto going, but it only needs to saute for 10 minutes or so. When it's crisp-tender, just turn off the heat and reserve for later.

Once the onions are sauteed, add the Arborio rice and stir. Toast the rice with the onions on medium high heat for 2 minutes or so.

Then begin adding one cup of chicken stock at a time - just enough to cover the risotto. Continue to cook the risotto and broth at medium high heat. Stir frequently.
When most of the broth has been absorbed and the rice is looking "dry", add more broth, one cup at a time. Contrary to popular belief, you don't need to babysit the risotto and stir it every second. You just need to stir it every once in a while. You'll be standing by the stove to cook the asparagus and shrimp anyway so you can stir it then.

Pull shrimp out of marinade and grill at high heat on a grill pan (or just a skillet would work as well). I like my shrimp crispy, so I let them cook a while and keep turning them to get brown bits.
After you've added all the broth and it's been absorbed by your Arborio rice, it should have a somewhat thick, creamy consistency. The rice should be soft but still with a chewy bite. Remove from heat and add your Parmesan. Yum, yum.
It's time to plate up your risotto! I like to serve mine in a pasta bowl. Mound the risotto in the bowl and top with asparagus and grilled shrimp. With this recipe, you won't even want to go out to dinner.



Kristi said...

I CAN'T WAIT TO MAKE THIS!!! I will have to wait at least 2 weeks until Bill gets back to town! He's in London for 2 weeks! Thank you so much Katie for sharing your recipes with us!

Kate + Zach said...

My goodness, friend!!! What CAN'T you do?! :) looks amazing!!! Every time I drive on 1960 from Beaumont to Spring, I think about you as I pass through Humble!

Liz said...

I mean.... will you come to my house and cook for me PUH-LEASE. My mouth is absolutely watering right now.

Emily said...

Impressive!!! It looks delicious!!

Josh and Jamie said...

Yum! Another recipe I'm sure to try. You need to sell a Katie Lemmon Norwood recipe book.

Court, Dave, and Sully said...

My uncle used to manage the Bistro at Northpark years ago and I think he secretly wishes he had never left. Thanks for the recipe :-)

Kristi said...

Oh my gosh, Katie! I made this for Bill and I for dinner tonight! It was SO DELICIOUS! The red pepper gives it a little more kick than I'm used to, but I loved it! I tried the rice (to check for done-ness) before it was done. I plated Bill's first and then realized I forgot to add the parmesan even though it was right next to the stove so I topped his with it and added some to my rice and the cheese gave it that extra something special! I am so happy to have another recipe to add to my r'epertoire! Just wonderful!

P.S. I bought some quinoa to try next! We need more breakfast options!

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