Asiago Risotto

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 Asiago Risotto


Risotto is one of my favorite food indulgence.  If you haven’t had it before you must. It’s cheesy, creamy and rich all in one delicious mouthful.  I have used just about every recipe out there.  The used to use Barefoot Contessa’s recipe or The Pioneer Woman’s recipe, how could you go wrong with anything by these 2 women.  


But after years of making risotto I have come up with my own secret ingredient risotto.  And it’s just as good as the Barefoot Contessa’s or Pioneer Woman’s, if I do say so myself.

 Asiago Risotto

Arborio rice, chicken stock, garlic, shallots, butter, cream, olive oil, salt, pepper, asiago cheese.  How can you go wrong?

 Asiago Risotto

Bring 5 cups of chicken stock to a boil.  Once it has reached a boil turn down and keep warm.

 Asiago Risotto

Add 2 TBsp of butter and 2 TBsp olive oil to large skillet.  

 Asiago Risotto

Finely chop 1 large shallot.  Add to skillet and cook on medium for 3-4 minutes.

 Asiago Risotto

Chop 2 garlic cloves and add to skillet cook for 1 minute.

 Asiago Risotto

 Asiago Risotto

Add 1 cup of Arborio rice to skillet.  Stir.  Add salt and pepper.  

 Asiago Risotto

Cover pan with risotto and let cook for 2-3 minutes.  With risotto you can every grain of rice to cook before adding liquid.  Stir once to make sure every grain has a chance to cook.

 Asiago Risotto

Add 1 ladle of the chicken stock and let the rice absorb all the liquid. About 3 minutes.

 Asiago Risotto

Once the liquid is absorbed it should look like this.  Now continue to add chicken stock 1 ladle at a time.  Each time letting the liquid absorb before adding the next ladle of stock.

 Asiago Risotto

Once all the stock has been used the risotto should look like this.

 Asiago Risotto

Grate 1/2 cup of asiago cheese and add to risotto.

 Asiago Risotto

Now for the awesome part.  Add 1/2 cup of heavy cream.  If you’re feeling good and have been to the gym already that day, add a little more!

 Asiago Risotto

Continue to cook until most of the liquid has been absorbed.  Should look like this.

 Asiago Risotto

Enjoy!  


Asiago Risotto

Ingredients:
5 cups chicken stock
2 tbsp butter
2 tbsp olive oil
1 shallot 
2 cloves garlic
1 cup arborio rice
salt and pepper to taste
1/2 cup heavy whipping cream
1/2 cup asiago cheese
1.  Boil 5 cups of chicken stock in a large pot.  Bring to boil and then reduce heat.
2. Add 2 tbsp butter and 2 tbsp of olive oil to skillet on medium heat.  Chop 1 large
shallot and add to pan.  Cook for 3-5 minutes or until browned.  Chop 2 cloves of garlic
 and add to skillet.  Cook for 1 minute.
3. Add 1 cup of arborio rice to skillet.  Use wooden spoon to push rice around and cover
bottom of skillet.  Cook rice for 3 minutes.  Stir rice trying to make sure every grain has a
chance to toast. Cook and additional minute.  Add salt and pepper.
4. Add 1 large ladle of chicken stock.  Stir.  Let rice absorb all the liquid.  About 3 minutes.
Add chicken stock 1 ladle at a time, and allow liquid to absorb before adding the next ladle.
Takes about 20 minutes.  
5. Once all chicken stock is absorbed add 1/2 cup of heavy whipping cream.  Cook for 2-3
minutes.  
6.  Grate 1/2 cup of asiago cheese and add to risotto.  Stir.   Once cheese has melted and
most of the liquid is absorbed let sit for 2-3 minutes.  Serve hot.
Enjoy!

c9a9be19 Asiago Risotto

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