Raspberry Balsamic Cornish Hens and Risotto

The other night my husband begged me to purchase 2 cornish hens, with which I was supposed to make his beloved "Raspberry Balsamic Cornish Hens".  So of course I conceded, (how can I resist that face) and I ended up at home wondering what I could possibly serve that would still be a "NEW" recipe...Thus Asparagus Risotto.

So the first direction of the cornish hens recipe tells me to cut the spine our of each hen...yuck.  I grab my kitchen shears and start hacking away, and might I add, the spine on a cornish hen is not exactly the easiest thing to find.  Here is the recipe I used..

2/3 Cup raspberry jam,
1/2 Cup balsamic vinegar

Reduce this till thickened, about 8 minutes, and set aside to cool...

About 8-16 strips of bacon
2-4 Cornish Hens
Previously made glaze
Salt and Pepper

Remove the back bone from each cornish hens then cut in half...lay skin side up in a baking dish and liberally season with salt and pepper. DO NOT forget the salt and pepper folks, nothing tastes as dissapointing as bland chicken (god knows its bland enough as it is).

Spread the raspberry balsamic glaze over each chicken and then top with a few stips of bacon, using toothpicks to secure.  Bake, basting every 10 minutes, in a 450 degree oven for 30-35 minutes or until you stab the little buggers in the thigh and their juices run clear.

Please take notice of the very dark bottom of the pan ^.  This is because yours truely does not own a basting brush...and yes...it does make a difference.  So please remember to baste!!!

The asparagus risotto was phenomenal.  I didn't even know that I liked risotto...plus I was always told that it was so hard to make.  DO NOT BE DECEIVED risotto is not hard to make...in fact it is a lot of fun!  I used the following recipe for mine, it does make a lot...plenty of yummy leftovers.

1 lb asparagus chopped into 1 inch pieces and the bottom inch disgarded
3 cups arborrio rice, uncooked
7.5 cups chicken stock
1 tbsp butter
1/4 cup olive oil
1/2 cup minced onion
1 cup dry white wine
1/4 cup Parmesean

Boil asparagus in about 1/2 inch of water until tender, set aside. Add onion to large saute pan on Med, and cook until tender with olive oil.  Add rice and stir for about 2 minutes.  Add cup of wine and stir constantly until absorbed.  **This is the important part folks, do not disregard** Add 1 cup of chicken stock at a time, and stir constantly until the stock is absorbed, then add another cup and repeat.  The constant stirring is essential to the final product, as is the gradual addition of the stock.  The process should take about 20 min. overall.  Finally stir in the butter, asparagus and parmesean until well blended and voila....a beautiful pan of the most delicious rice I have tasted so far.  Also, make sure to season with salt and pepper!

So that was my Friday night meal this week.  My husband, upon the first bite of chicken, turned to me and stated "I must be the luckiest man in the world" which makes everything worth it.  Nothing is better than the sounds of someone enjoying a meal or dessert that I have made...supremely satisfying!