Fear the Risotto no more! Many people are scared to tackle this dish. I will guide you easily through this step by step. This is a fancy dish that anyone can make. If you are looking for a little romance or to make something for that someone special this is the dish for you! I even made this on a Tuesday, so you can easily make this!
My inspiration was Jamie Oliver's asparagus risotto and I fused it with his Mushroom Risotto. I hope you, too, can take my recipe to a new level and add a variation of your own.
Ingredients
*This will make enough for 4-6 people (with the likelihood of leftovers)
8 cups of chicken stock ( I use low sodium)
2 onions
2-4 garlic cloves
3 Tablespoons of Olive oil or Grape seed oil
2 cups of Arborio rice
2 cups of White wine ( 1 is for you to drink)
a bunch of asparagus
about 1-2 cups of mixed mushrooms (do not use button mushrooms for this )
a large bunch of basil chopped
1 cup of grated parmesan cheese
2 lemons (plus zest from one lemon)
Optional - 2 tablespoons of butter
Directions
1. Heat Chicken stock in a s saucepan. (it should be just below boiling temp)
2. In another saucepan, sauté the onions and garlic over med high heat for about 10 minutes. You want the onions to be
3. Add rice and stir until the rice is coated in the oil and onions
4. Add 1 cup of wine and stir slowly until it is absorbed
5. Add the heated stock, 1 cup at a time. Let each cup absorb into the rice before adding more.
6. You may not need to add all of the stock. After about 6 cups start tasting the rice. If it is still hard add more water. The risotto should become creamy but not mushy
7. Once you have put 7 cups of stock in add cut of asparagus and mushrooms.
8. Once the risotto is nearly done add parmesan cheese, lemon juice, lemon zest, basil and butter. I like mine really lemony, but you may only want one lemon. Stir well.
9. Taste...add salt and pepper as needed.
10. Mission complete. Well done.
I made mine with some steak but this dish stands up for itself!
