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.

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

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

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

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

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

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

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.

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

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.

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

Grate 1/2 cup of asiago cheese and add to 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!

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


Asiago Risotto


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
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.

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