Risotto is one of my favorite things to cook. It's way more simple than you think. If you know how to stir rice around in a pot and be patient, you're good to go. Since this ingredient list is pretty sparse, the quality of your inputs matter. If you can find some homemade chicken stock and parmesan reggiano, you will taste the difference. If not, it will still be great!
Process:
We'll cook the asparagus and shitake mushrooms in a separate pan from the risotto. Therefore, we can multitask!
Slice the asparagus into thin rounds and add them into a saute pan over medium heat with a bit of olive oil, salt, and pepper. Wash and slice your shitake mushrooms. Make sure to not overcook your asparagus - you want it to have a slight bite to it. Reserve on a side-plate.
Heat up your chicken stock in a sauce pot. You want to add hot stock to the rice so it cooks more evenly and the temperature doesn't drop each time cold stock is added.
Melt some butter and olive oil in a pot over medium heat.
Dice an onion and add it to a pot with butter and olive oil. Gently sautee the onion for about 5 minutes. Add in the Arborio rice (risotto rice) and stir it around in the oil and onions for 4 minutes. This will lightly toast your rice and give the food a nutty taste.
Add in 1 cup of white wine and stir every 30 seconds or so until the rice soaks it up. Once the wine has been absorbed, continue to add in chicken stock in 1/2 cup increments until the rice is nicely al dente (this should take about 15 minutes).
While you are stirring your risotto, cook the shitake mushrooms in the other pan in a little bit of olive oil. Add them to your side plate with the asparagus.
Stir in the grated cheese, mushrooms and asparagus during the last minute of cooking.
Top with as much black truffle you can afford, crack some black pepper, and serve.
Ingredients:
3 asparagus spears
1/4 lb shitake mushrooms
1T butter
1T oil
1 medium white onion
1.5 cups Arborio Rice
1 cup white wine
2 cups chicken stock
1/2 cup grated parmesan reggiano (or more to taste)
as much black truffle as you can afford to top
Song: Kimbra - Settle Down
Process:
We'll cook the asparagus and shitake mushrooms in a separate pan from the risotto. Therefore, we can multitask!
Slice the asparagus into thin rounds and add them into a saute pan over medium heat with a bit of olive oil, salt, and pepper. Wash and slice your shitake mushrooms. Make sure to not overcook your asparagus - you want it to have a slight bite to it. Reserve on a side-plate.
Heat up your chicken stock in a sauce pot. You want to add hot stock to the rice so it cooks more evenly and the temperature doesn't drop each time cold stock is added.
Melt some butter and olive oil in a pot over medium heat.
Dice an onion and add it to a pot with butter and olive oil. Gently sautee the onion for about 5 minutes. Add in the Arborio rice (risotto rice) and stir it around in the oil and onions for 4 minutes. This will lightly toast your rice and give the food a nutty taste.
Add in 1 cup of white wine and stir every 30 seconds or so until the rice soaks it up. Once the wine has been absorbed, continue to add in chicken stock in 1/2 cup increments until the rice is nicely al dente (this should take about 15 minutes).
While you are stirring your risotto, cook the shitake mushrooms in the other pan in a little bit of olive oil. Add them to your side plate with the asparagus.
Stir in the grated cheese, mushrooms and asparagus during the last minute of cooking.
Top with as much black truffle you can afford, crack some black pepper, and serve.
Ingredients:
3 asparagus spears
1/4 lb shitake mushrooms
1T butter
1T oil
1 medium white onion
1.5 cups Arborio Rice
1 cup white wine
2 cups chicken stock
1/2 cup grated parmesan reggiano (or more to taste)
as much black truffle as you can afford to top
Song: Kimbra - Settle Down
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