Asparagus Risotto       

1 quart chicken stock
1 tablespoon extra-virgin olive oil
1 tablespoon butter
1 shallot, finely chopped
1 C Arborio rice
1/2 C dry white wine
1/2 C (3 handfuls) grated Parmigiano-Reggiano
¼ C heavy cream
Salt & Pepper to taste

In a large skillet, heat oil and butter over medium to medium high heat. Add shallots and sauté 2 minutes. Add Arborio rice and sauté, 2 or 3 minutes more. Add white wine and cook the liquid completely absorbed. Add several ladles of hot stock and reduce heat slightly. Simmer, stirring frequently until liquid is absorbed. Finish with cream and cheese. Season with salt and pepper.


Print and Go Back