Spring Risotto Recipe

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(Serves 4)

 

Ingredients

 

• 1 Cup Arborio Rice

• 1/3 Cup White Wine

• 3 Cups Vegetable Stock

• 2 Cups Water

• 1 Shallot (Finely Minced)

• 1 Clove Garlic (Finely Minced)

• ½ Cup English Peas

• ½ Cup Asparagus Tips

• ¼ Cup Chives

• ¼ Stick Unsalted Butter

• ¼ Cup Parmesan Cheese (Grated)

• 1 Pinch Salt

• 1 Pinch Black Pepper

• Extra Virgin Olive Oil

 

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Instructions

 

• Risotto is best prepared in a wide, shallow frying pan.

• Heat your frying pan to a medium heat.

• While the frying pan is heating up. Combine the stock and water in a separate saucepan and bring to a gentle simmer.

• Once the frying pan has been heated, add two tablespoons of olive oil and the butter, and swirl around the bottom of the frying pan until the butter begins to foam.

• Add the shallots and cook for two minutes or until translucent.

• Add the minced garlic and cook for two minutes.

• Add the rice and stir until it forms a single layer on the bottom of the pan.

• Cook the rice for two minutes or until it begins to turn translucent.

• Add the white wine and cook for two minutes to remove the alcohol.

• Add a ladle of stock into the rice and begin to stir gently. Do not stir too vigorously, or the risotto will become gluey.

• Repeat this process, adding a ladle of stock when the rice has absorbed the previous ladle full. This should take between twenty and twenty-five minutes in total.

• Once all the stock is added, add the asparagus tips (depending on how large they are, I sometimes blanch them in boiling water for one minute first).

• Add the English peas.

• Add the Parmesan cheese and stir in gently.

• Taste for seasoning, and add salt & pepper as desired.

• Plate, top with chives, and drizzle with a little olive oil before serving.