March 24, 2021
Rated 5 stars by 1 users
Risotto. The word sounds so elegant. When I was young and we would visit my grandparents, my Grandfather always picked through the rice. I always wondered what he was picking out. One day my grandmother said it was little stones.
7 cups lower-salt chicken or vegetable broth
1/4 cup extra-virgin olive oil
1-1/4 cups minced shallots
2 tsp. minced garlic
7 oz. white, cremini, oyster, or portobello mushrooms, stemmed, cleaned, and coarsely chopped (2 cups)
12-1/4 oz. (1-3/4 cups) Turkish baldo rice or Arborio rice
1/2 cup dry white wine
6 oz. medium asparagus spears (about 10), trimmed and cut on the diagonal into 1-inch pieces (1 cup)
1 oz. Pecorino Romano or Parmigiano-Reggiano, finely grated (1 cup using a rasp grater)
Freshly ground black pepper
Put the broth in a 3-quart saucepan, add a pinch of salt, and bring to a boil over high heat; lower the heat to maintain a simmer.
Heat the oil in a wide, heavy-duty 5- to 6-quart pot over medium-high heat. Add the shallots, lower the heat to medium, and cook, stirring occasionally, until softened and translucent, about 3 minutes. Add the garlic and cook, stirring, until softened and fragrant, about 1 minute. Add the mushrooms, raise the heat to high, and cook, stirring frequently, until softened, about 2 minutes.
Lower the heat to medium, add the rice, and cook, stirring often, until the rice is lightly toasted, about 3 minutes.
Add the wine and cook, stirring, until most of it is absorbed, about 30 seconds.
Stir about 1-1/2 cups of the simmering broth into the rice. Lower the heat to maintain a simmer and cook, stirring frequently, until most of the broth is absorbed, about 1 minute. Add another 1-1/2 cups broth and cook, stirring frequently, until most of it is absorbed, about 3 minutes.
Repeat the process once or twice more, tasting the rice every few minutes after the third broth addition until it’s just shy of firm to the bite but without a crunchy center, about 12 minutes after the first addition of broth.
Stir in the asparagus and 1 cup broth. Cover, lower the heat to the low, and cook until the asparagus is crisp-tender and the rice is tender but with some resistance, about 5 minutes. Remove from the heat and fold in the cheese.
Cover and let stand for 5 minutes. Season to taste with salt and serve right away, sprinkled with black pepper.
Taste the difference that natural raising makes to pork. Also taste the delicious sauces, chutneys and Bloody Mary. 100% born and processed the the United States.