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.

post signature

Linking to…


Chocolate Wedding Cake

I found this recipe a few years ago in a Canadian Living Magazine and immediately knew I had found The Cake Recipe.  This is the cake that we make for all special occasions, birth of babies, birthdays, graduations, holidays, entertaining, I even made this for our wedding cake.  Yes I made my own wedding cake, but you have to understand we only had 4 guests.  But that’s a whole other post.

Basically we look for any excuse to make this cake.  It’s that good, I promise.

best chocolate cake in the world

Chocolate Wedding Cake


2 cups granulated sugar
2 cups water
6 oz unsweetened chocolate
2/3 cup butter softened
1 tsp vanilla
2 eggs lightly beaten
2 cups all-purpose flour
2tsp baking powder
2 tsp baking soda
1/2 tsp salt


1 1/2 cups granulated sugar
1 1/3 cups whipping cream
4 oz unsweetened chocolate
1/3 cup butter
1 tsp vanilla

1. Grease two 8″round metal cake pans, set aside.

2. In saucepan, bring sugar and water to boil, stirring until sugar dissolves. 
Place chocolate and butter in large bowl, whisk in sugar mixture until melted 
and smooth. Stir in vanilla. Let cool slightly. Beat in eggs.

3. In separate bowl, whisk together flour, baking powder, baking soda and
salt, add to chocolate mixture all at once. Using electric mixer, beat until 
smooth . Divide between prepared pans. Bake in centre of 350F  oven for 
about 35 minutes or until tops spring back when lightly touched. Let cool in 
pans on racks for 30 min. Remove from pans, let cool completely on racks.

4. Icing: In saucepan, heat sugar with cream just until boiling. Remove from 
heat, whisk in chocolate, butter and vanilla until melted and smooth. Transfer
 to bowl, refrigerate 2 hours or until cold. Using electric mixer, beat for about 
5 min. or until thick and glossy.

5. Slice each cake in half horizontally. Place 1 layer on cake plate. Slide strips 
of waxed paper between cake and plate. Spread top with heaping cupful of the 
icing, level icing. Top with another cake layer and icing, level icing. Top with 
another cake layer and icing, Top with 3rd layer of cake, level icing. Top with 
4th layer of cake, spread top and sides with remaining icing.

This cake is much better the next day.  I know weird.  But refrigerate overnight 
and you won’t regret it.  


post signature

Linking to…