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August 2018
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Risotto with Lemon & Asparagus

2 Cups Arborio Rice

5 Cups Chicken Broth (Homemade Is All Ways Best)

1 Cup Dry White Wine

2 Tbs Olive Oil

2 Tbs Butter Plus 2 More

1 Large Bunch Green Onion

1 Tsp Garlic, Fine Chop

1 Bunch Asparagus, Slice Each Stem Lengthwise Then Cut In Finger Width Pieces At The Diagonal, I Had About 2 Cups

1 Large Lemon, Zest & Juice, Fine Chop The Zest

12 Ounces Pecorino Romano, Shredded

Fresh Mint, Torn Fine, About 1 Cup

Salt & Pepper To Taste

 

First in a kettle bring the Chicken Stock to the boil, reduce heat to a low simmer.

Keep simmering.

In a large, heavy kettle melt 2 Tbs Butter and the Olive Oil over a medium temperature.

Add the Green Onion & Garlic, sauté until onion is just translucent.

Add the Arborio Rice and stir around in the Butter/ Olive Oil for a minute or 3 or five.

Now add the White Wine. Stir somewhat often until liquid has mostly been absorbed.

Add Chicken Broth to Rice mixture 1/2 cup at a time. After addition of Chicken Broth stir into the rice mixture. Stir as needed until liquid is absorbed. Add another 1/2 cup Chicken Broth and repeat until only a 1/2 cup of Chicken Broth is left.

Add the Asparagus with the last 1/2 cup of Chicken Broth. Stir until liquid is absorbed.

Stir in the Pecorino Romano, and the last 2 Tbs of butter. Stir until Cheese is melted.

Remove from heat and add the Mint, Lemon Juice & Zest and Salt & Pepper to taste.

Garnish with Mint Leaves & More Cheese!

This is delicious served hot or , though not as common, cold!

 

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