With a few simple veggies and my technique, you will make the perfect risotto every time without breaking the sweat like in the old days. The best rice choices are Carnaroli or Vialone Nano also Arborio, more readily available, can make an ultra creamy risotto. FULL RECIPE BELOW.
Also, check my special video for Golden Risotto: dedicated to famous Italian chef Gualitiero Marchesi and his special technique.
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RECIPE: PERFECT RISOTTO WITH FRESH PEAS & ASPARAGUS
3 tbsp. butter, (45 ml), divided
1 large shallot, finely diced
1 clove garlic, chopped
1 cup Carnaroli , Vialone Nano or Arborio rice (200gm)
1/2 cup dry white wine (125 ml)
Approximately 4 cups roasted vegetable stock – (1 L)
salt and freshly cracked black pepper
½ bunch asparagus, peeled and cut into ½ in pieces
¾ cup frozen peas (75gm )
fresh tarragon for garnish
½ bunch fresh chopped chives
1-2 oz freshly grated Parmigianno (40-60 gm)
Grated lemon zest as garnish
NOTE : feel free to use any fresh green mild vegetable in place of asaparagus, like spinach, zucchini or patty pan squash.
NOTE : For a vegan option, use olive oil and omit the cheese. Add some dried , rehydrated wild mushrooms, lemon juice and use Carnaroli rice, which will give you a creamier texture .
In a medium pot bring vegetable stock to a boil and season lightly. Add the cut asparagus and peas and simmer for 4-5 minutes, until just tender and still green. Remove with a slotted spoon and set aside. Keep the broth hot on back burner.
Meanwhile, in a medium sauce pan heat 1 Tbsp. butter on medium high. Add the shallots and saute with wooden spoon until slightly soft. Add garlic and rice and toast gently for 2-3 minutes , so rice is coated in butter mixture and lightly golden. Add the white wine and cook until most of the liquid has evaporated.
Pour a cup of hot broth into hot rice and reduce to medium heat. Stir and season with a little salt and pepper. When liquid has almost evaporated repeat addition of another cup of hot broth, keeping the temperature constant and stirring occasionally.
Continue this process until all stock has been used and rice is almost tender about 15-17 minutes. Add the cooked vegetables, remaining butter and grated cheese and stir vigorously for 30 seconds until blended and creamy. Adjust seasoning, add the herbs and stir. Cover , remove from heat and let stand 2 minutes.
Serves 4 people
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