Asparagus Risotto...yummy!
Sharing Bob's recipe as promised. Risotto is pretty easy to make, but follow his directions to a T. Once you master the consistency, you can start adding other ingredients to it.
Sharing Bob's recipe as promised. Risotto is pretty easy to make, but follow his directions to a T. Once you master the consistency, you can start adding other ingredients to it.
4T butter
1/2 onion diced
1 1/2 cup Arborio rice
1/2 cup dry white wine
6 cups chicken stock
10 asparagus stalks chopped
1/3 cup Parmesan cheese
1/4 cup cream
Salt and pepper
Heat 2 tablespoons butter in a large saucepan over medium-high heat.
Add onions and cook 1 minute.
Add rice, stirring to coat with butter about 2 minutes.
When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed.
Add 1/2 cup broth to the rice, and stir until the broth is absorbed.
Continue adding broth 1/2 cup at a time, stirring continuously.
Once half of the broth is gone add the asparagus and continue to add the rest of the broth 1/2 cup at a time until gone.
Remove from heat, and stir in the rest of the butter, cream butter, and parmesan. Season with salt and pepper to taste.
Serve right away.
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1/3 cup Parmesan cheese
1/4 cup cream
Salt and pepper
Heat 2 tablespoons butter in a large saucepan over medium-high heat.
Add onions and cook 1 minute.
Add rice, stirring to coat with butter about 2 minutes.
When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed.
Add 1/2 cup broth to the rice, and stir until the broth is absorbed.
Continue adding broth 1/2 cup at a time, stirring continuously.
Once half of the broth is gone add the asparagus and continue to add the rest of the broth 1/2 cup at a time until gone.
Remove from heat, and stir in the rest of the butter, cream butter, and parmesan. Season with salt and pepper to taste.
Serve right away.
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