Friday, December 5, 2014

Asparagus Risotto for #HolidayHosting with Anolon

Risotto is sort of magical. I mean, it's just rice. But then it makes its own creamy sauce that doesn't have any cream in it.

It seems difficult, particularly if you watch cooking shows. But it's not difficult at all. It's ... contemplative. Relaxing. Zen-like.

Making risotto isn't difficult, but it's not like throwing something in a machine, pressing buttons, and walking away. Oh, no. You have to hang around with the risotto and gently stir. You can't leave it alone for long. But you don't have to measure or think too hard about it. You add liquid as it is absorbed, and you stir. And you add more liquid and you stir.

It gives you time to think. You can ponder what to put on the grocery list or you can plot a novel, or you can try to think of a vegetable for every letter of the alphabet. Or you can hum pop songs.

So for my fourth post for the Anolon promotion with the theme of "formal dinner," I decided to make an asparagus risotto with a hint of saffron.

Risotto can be a first course, or a meal. It can be a light lunch, or part of a multi-course meal. It's fancy enough to work for an elegant dinner party, but it's also simple enough to be part of family dinner.

And the leftovers are pretty good, too.

Have I intrigued you? You'll find the entire recipe over on Anolon's website. It's waiting for you RIGHT HERE.

Oh, but that's not all! I have a MEGA-GIVEAWAY for you.

Over the course of six weeks, I'm developing six different recipes specifically for the Anolon products. This is the fourth, with two more to go.

And I have ALL SIX Anolon items to give away. The same ones I got. And I'm giving all six to ONE PERSON. Isn't that AWESOME???

I'm pretty excited about this, because I LOVE Anolon products - I've already got some of their cookware, and I use it all the time, and I'm super-excited about the new stoneware and cast iron items.

And Anolon is having their own giveaways, so be sure to stalk them during this 6-week promotion!

The six items I am giving away are:

Anolon Advanced Pie Pan
I used this for the pie recipe, here.

Anolon Vesta Stoneware 9x13” Baker in Paprika Red
I used this for my bread pudding stuffing, here.

Anolon Nouvelle Copper Hard Anodized 10” Covered Skillet 
I used this for my stuffed mushroom recipe, here.

Anolon Nouvelle Copper Stainless Steel 3Qt Covered Sauté 
This is what I used to make my risotto.

Anolon Advanced Umber 3.5Qt Covered Chef’s Pan
You'll see a recipe using this pot on December 12.

Anolon Vesta Cast Iron 4Qt Oval Covered Casserole in Paprika Red 
This will be used for my last recipe in the series, on December 19.

Yes, ALL of that great Anolon cookware and bakeware to ONE LUCKY WINNER!

The giveaway starts when this post goes live and will end on December 26 at midnight, mountain time. US winners only. The giveaway widget will post with each week's recipe, and I will add NEW ways to enter each week related to the week's new post, like new tweets and new pins. So make sure you come back every week and see what I've made, and ENTER TO WIN!

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This post is sponsored by Anolon. They supplied products for my use as well as compensation for recipe creation. They are also providing the prizes for the contest winner. Although I was paid to create a recipe, all words and ideas are my own.