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.
Enjoy!
Asiago Risotto
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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!
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