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Program #809

Geoffery Schneider

Spring Vegetable Risotto  

1 oz olive oil
1 oz minced garlic
1 oz minced onion
2 oz butter
1 cup arborio rice
1.5 - 2 quarts chicken stock, hot
2 oz asparagus, trimmed, peeled, and blanched
1/2 oz baby arugula
1 oz shitake mushrooms, stems removed and sliced
2 tablespoons grated parmesan cheese Salt and pepper to taste

  1. Add half of olive oil to heavy bottom pan and sauté mushrooms for about 2 minutes - reserve in bowl for later use
2. Add remaining olive oil and 1 tablespoon of butter to pan and sweat onions and garlic until softened and translucent
3. Add the rice and stir over medium heat until toasted aroma rises, about 1 minute
4. Add 1/3 of the hot stock to the pan and stir until rice absorbs stock
5. Repeat, adding the remaining stock in portions. Allow stock to be absorbed before adding the next portion. Cook until rice is just tender and reaches a creamy consistency. Should take about 20 minutes
6. Add parmesan and reserved asparagus, mushrooms, and argula
7. Stir in remaining butter and season to taste



Anonymous

Maturity is patience. It is the willingness to pass up immediate pleasure in favor of the long term gain.
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