Total time: about 1 hour
Feeds: 5-6 people
- 1 yellow onion
- 1 stick of butter
- 3 table spoons of olive oil
- 3 cups of Arrezzio Superfino Arborio Rice
- 10 cups of chicken stock
- 3/4 cup of white wine (we used Pinot Grigio)
- 2 cups Parmesan Cheese
- Turner’s Swordfish Steaks (we estimate 1 per person)
- 1 package Turner’s Compound Scampi Butter
- 1 lemon
- Salt & Pepper
We recommend starting with the risotto first because it takes the longest and a process you can’t walk away from. In a large pot, sauté 1 chopped yellow onion with your butter and 3 tablespoons of olive oil. Once the onion is browned, add 3 cups of rice and mix together. Add white wine and 3 cups of boiling chicken stock. Continue to stir on heat until liquid is absorbed. Add three more cups of chicken stock and continue to stir until rice is absorbed. Repeat this process of adding/ stirring in chicken stock until desired texture of rice. Turn off heat, mix in Parmesan cheese and cover.
Prepare swordfish and asparagus with olive oil, salt and pepper. Grill for about 15 minutes or until steaks are cooked through. Slice Turner’s Compound Scampi Butter in ¼ inch slices and place on top of each steak and asparagus. Let the butter melt for perfected flavor.
Serve the swordfish and asparagus over your risotto and garnish with a lemon wedge. Now kick back, relax and enjoy this delicious summer treat!