Thursday, April 8, 2010

Risotto with Asparagus, Garlic and Lemon

I rarely use a recipe found in a magazine, let alone one that is part of an advertisement in a magazine.  With that said, when I saw this I thought "this looks great!"  I was right.

Risotto takes a little patience but it is definitely worth it.  You need to babysit it and stir quite a bit but please don't let that stop you from giving it a try.  Have all of your ingredients cut, minced, measured and ready to go.  Being prepared will help you get this done perfectly.  For those of you who prefer not to cook with alcohol, substitute with more broth.  Vegetarians can use vegetable broth although the flavor will be a little different. 

SPRING RISOTTO WITH ASPARAGUS, LEMON & GARLIC
(From Gallo Family Recipes)

6 cups chicken stock
2 tablespoons olive oil
1 cup yellow onion – minced (I used my cuisinart and pulsed the life out of it)
2 cups Arborio Rice
1 cup white wine
1/2 pound asparagus- cut into 1-inch lengths (I cut them slightly longer)
1 tablespoon parsley – minced
1 teaspoon garlic – minced
1 teaspoon lemon zest
4 tablespoons butter
1/2 cup Parmesan cheese – grated

Directions

Heat the chicken stock and hold warm over medium heat. Heat a pot large enough to accommodate all of the ingredients on medium high and add the olive oil and onions, saut√© until translucent and add garlic. Add the rice and stir with a wooden spoon to toast the rice for 2-3 minutes, add the wine and continue to stir. When all of the wine is absorbed by the rice, add the hot chicken stock in 1/3rd increments and stir. Only add the next 1/3rd of stock when the previous 1/3rd is absorbed by the rice and keep giving the rice a light stir. When the last 1/3rd of stock is almost absorbed add the asparagus, parsley, and lemon zest, keep stirring. Once the stock is absorbed remove the pot from heat and add the butter and Parmesan cheese and give it one last stir. Garnish with additional lemon zest, cheese, and parsley if you like.

Yield: 4-6 servings

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