Risotto w/ Asparagus

Hello risotto… you are so tasty and creamy and delicious… thank you for being part of my week. I hadn’t made risotto for quite a while… I’m glad it’s back on the menu. It’s really pretty easy to make. You can do it… trust me… it’s soooo worth it.

Start by finely FINELY dicing up a medium onion.

You’ll also want to prep any other adders you plan on throwing in later. I just picked up some asparagus. I didn’t want long pieces so I diced mine. By the way, this is quickly becoming my favorite way to prep asparagus. You can throw it into pasta, risotto, rice and other fresh dishes without cooking it at all and it gives a great crisp fresh texture. I left the ends long because they kinda fall apart when you chop them plus I think it’s good to show people what they are eating.

So… prep that stuff and set aside.

Get a pot warming on the stove with about 3 1/2 cups (2 cans) of chicken stock plus 1 cup water. Bring this to a boil and then turn down to a very low simmer.

In a heavy bottomed saucepan or dutch oven melt 2 tablespoons of butter.

Toss the onion in…

season with salt and pepper.

Stir this occasionally and cook until the onion is tender… about 5 minutes??

Dump in a cup of Aborio or other really short grain rice. Stir and cook for a couple of minutes until all the moisture in the pan has been absorbed.

Pour in 1/2 cup of dry white wine…

Once the wine has been absorbed ladle in 2 cups of chicken stock. If you have a large ladle it’s probably about 1 cup so no need to measure it out, just do a couple ladles full.

Give that a good stir. Turn the heat down to medium low and let it cook until most of the moisture is gone 10-12 minutes…

This is what it might look like…

If you can drag your spoon on the bottom of the pan and it leaves a path… it’s ready for more broth. From here on out just add one ladle of broth at a time and let it cook until it’s mostly absorbed. Stir it occasionally. There’s no need to babysit it. After a couple of ladles of broth have been absorbed check the rice for doneness. It will take about 20-25 minutes. You want the rice to be soft and chewy, but not too soft.

After you add what you think will be your last ladle of chicken stock add in your asparagus. Stir that around until most of the stock has been absorbed. Remove from heat.

Drop in 1/2 cup grated parmesan cheese…

and 2 more tablespoons of butter… this isn’t the lightest rice dish you’ll ever make πŸ™‚ Give that all a good stir and let it melt together and you are set! Check the seasonings to see if you need any additional salt or pepper.

Risotto is great because you could really customize it with almost any vegetable and it will complement most any main course wonderfully. It’s hard to stop eating… just going to warn you. It’s kinda like a sophisticated mac and cheese πŸ˜‰ If you haven’t tried risotto, you must!!

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