Risotto is one of those things that I feel is so daunting. That may be why I’ve only attempted to make it a few times. But, I must be pretty lucky, because every time it seems to come out great! And I’m not the only one that thinks so, Josh does too (I hope he’s not just being nice).
I’ve been wanting to cook up a fresh, spring risotto. So I found this recipe from Rachel Ray and adapted it to fit what I had in the house and what I wanted to use. I left out the pancetta and saffron and added peas. So while this recipe is certainly not vegan, it can be made vegetarian if you switch out the chicken stock for vegetable stock! Of course, if you don’t care about such things, you could always add pancetta or bacon in too. (Which I may next time I make it. Everything’s better with bacon, right?)
Apparently I have a thing lately for recipes that take awhile, because this one takes a bit of time to prepare. You will be standing at the stove for awhile stirring while the stock slowly gets absorbed into the rice. So before you start cooking, make sure you know how long it will take!
Also, we just got back from a several day trip to Chicago! It was my first time there. I can’t wait to share photos of the places we visited and all the food we ate. So look for those posts coming up soon! But for now… enjoy this spring risotto!
- 1 quart chicken stock
- 1 cup water
- 1 tbsp olive oil
- 1 large shallot
- 2-3 garlic cloves
- about 1 lb asparagus (1 bundle)
- 1¼ cups arborio rice
- salt and pepper
- ¾ cup white wine
- 2 tablespoons butter
- 1 cup peas
- ½ cup freshly grated parmesan cheese
- Finely chop the shallot and mince the garlic.
- Cut each asparagus spear into several pieces, setting the tips aside.
- In a medium sauce pan, bring the stock and 1 cup water to a simmer over medium. Reduce heat to low and cover.
- In a large skillet, heat the olive oil on medium-high heat. Add the shallot, garlic, and asparagus stalks (but not the tips of the spears).
- Cook, stirring about 2-3 minutes.
- Add the rice and stir for 1 minute.
- Season with salt and pepper.
- Add the wine, and stir until evaporated, about 1-2 minutes.
- Add the broth mixture, 1 cup at a time, stirring between additions until almost absorbed, about 20-25 minutes.
- Stir in asparagus tips and peas during last 5 minutes of cooking.
- To finish, add the butter and the parmesan cheese and stir to combine.
- Season to taste and serve.