What. A. Day.

That's right.  Three separate sentences for that title.  What. A. Day.  Yesterday was a day where semi trucks flew, a day where houses crumbled, and a day that sucked every morsel of energy from everyone I know in the DFW area.  While I believe that everyone I know is safe, my heart goes out to those who had a complete life shift yesterday.  One that they never saw coming while peacefully drinking their coffee that morning.

Everyone deals with this level of stress in different ways.  I chose to eliminate my stress via cooking.  I made quite a few things yesterday to manage my stress, so let's just look at one.  Shall we?

Enter Asparagus and Prosciutto Risotto topped with Baby Scallops with a Balsamic Glaze, or as I like to call it...the perfect end to a crazy day.  I've made Asparagus Risotto more times than I can count.  It's a delicious way to enjoy asparagus in my opinion.  In the past though, it has always been a creamy, delicious side...not a meal's headliner.  Last Saturday though, I dined with some friends at the cutest restaurant in downtown Dallas.  They had 5 risottos to choose from on their dinner menu.  We chose the asparagus and prosciutto risotto, and it was wonderful.  It then became my mission to recreate it.

Truth be told, the risotto wasn't apart of yesterday's "Cook-a-Palooza."  I actually made it Monday.  Last night though, I added some very small baby scallops, and boy that took an already incredible risotto to a whole new level!

How can you enjoy this amazing meal straight from your own kitchen?  See below.

1. First click on the recipe http://allrecipes.com/recipe/fresh-asparagus-risotto/
2. Next you can tailor this recipe to how many servings you desire.  I always stick with 6, as I LOVE to have leftovers of this dish.  You can also easily reheat the risotto in the microwave the next day.  I haven't noticed any loss of creaminess in the several times I have done this.
3. Now, onto preparing this meal.  I follow the directions mostly.  The changes I make are: 
1. When it says to use "dry white wine," I use whatever white wine I have on hand.  Then I pour myself a little glass to enjoy while cooking, turn up the radio, and live it up!  Back on topic...
2. When it says to use heavy cream, I use whole milk.  Heavy cream would undoubtedly make it creamier, however, I always have whole milk on hand.  Count it as a caloric/fat blessing.  Whole milk is much kinder to the waist line than heavy cream.  I've always made it with whole milk, and it is delicious!
4. Other than those simple changes to the original recipe, I did everything else the same.  When it came to adding the prosciutto, I used a 3 oz. package of prosciutto and chopped it up.  At the end of the risotto recipe, when you are adding in the asparagus, the cheese, etc., this is when I added in the prosciutto.  With the final 2-3 minutes of stirring, it cooked up perfectly.
5. As for the scallops, I sauteed 1/4 pound in a tablespoon of olive oil on medium-high heat for a minute or two, then I added 1-2 teaspoons of balsamic vinegar for the final minute or 2.  I kept the scallops moving for the most part.  I did let them sit on the pan long enough to get some lovely glazing.  Those are not burn marks on the scallops, that's yummy glaze.

***A side note in regards to risotto preparation of any kind. Upon each addition of broth/water to the rice, be sure to stir vigorously for one minute.  While risotto does need nearly constant stirring, stirring constantly after each addition creates a creamier risotto.***

That's it.  I reheated my risotto from the night before in the microwave, and then topped it with my ever so delightful baby scallops.  It was PERFECT!  It was top notch comfort food to bring comfort to a topsy-turvy day.

My heart and thoughts go out to everyone in the affected areas of the Dallas-Fort Worth area, and I sincerely thank God that we were spared yet again.