Ingredients
- Four cups of chicken stock
- Two tbsp. of unsalted butter
- 1/2 cup of shallots
- One cup of arborio rice
- 1/4 cup of dry white wine
- 1/2 lb. of asparagus
- 1/2 cup of grated parmesan cheese
- Salt
- Pepper
Directions
- Heat chicken stock to a low simmer in a pot.
- Cook shallots in butter for two minutes.
- Add arborio rice to shallots and butter cooking for an additional two minutes.
- Stir rice to coat in butter.
- Add white wine.
- Add chicken stock 1/2 cup at a time allowing time to absorb into the rice stirring often to avoid rice sticking to the pan.
- Cook rice for about 20-25 minutes while adding stock.
- Cut up asparagus while rice is cooking.
- Add asparagus with last 1/2 cup of stock.
- Stir in parmesan, butter and add salt and pepper to taste.
- Serve risotto while hot.
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