Charred Asparagus and Risotto Salad

Chris Van Hoorelbeke with Crazy Moose Casino


3 Cups Arborio Rice
3 Cups Chicken Stock
1 Fresh Asparagus
1 pint Grape Tomatoes or Heirlooms (cut in half)
2 Shallots (peeled and sliced)
3 Lemons (juiced)
2 Oranges (juiced)
½ cup Olive Oil
2 oz. Fresh Basil (julienne)
2 Tbsp. Montreal Steak Seasoning
1 tsp. Kosher Salt


In Medium Sauce Pan bring Chicken Stock to a boil. Add Arborio and let simmer until rice absorbs all the liquid. Spread out on a sheet pan to cool. Rinse Asparagus. Toss with 1 tbsp. olive oil, and 1 Tsp Montreal Steak Seasoning. Broil or grill until tender, cut into thirds. In separate bowl, add juiced lemon and oranges, salt, remaining steak seasoning, olive oil and shallots. Mix well. In large bowl add all ingredients and toss with dressing. Garnish with Basil and Asparagus spears.