SHALLOT-HERBED RISOTTO
Serves 4 to 6
¼ cup extra-virgin olive oil
¾ cup shallots, peeled and diced
8 cups chicken stock, preferably homemade
½ cup fresh parsley, chopped
1 tablespoon fresh thyme
1 tablespoon fresh tarragon
1 tablespoon fresh rosemary
2 tablespoons fresh oregano
1 pound Arborio rice
1 cup dry white wine
1 cup asparagus, only tips and tender part of spears
1 cup fresh or frozen peas
3tablespoons butter
½ cup grated Parmigiano-Reggiano
salt and pepper
In large saucepan, heat oil and sauté shallots until soft. Remove from heat.
In separate pan, heat chicken stock until warm. Combine 2 cups stock and herbs in blender. Process until smooth, then return to remaining stock over heat.
Return saucepan with shallots to heat, then add rice and toast 2 minutes. Add wine and stir until liquid is evaporated.
Add stock 1 cup at a time, stirring continually, about 13 minutes. Add asparagus and peas to remaining stock. Then continue to add stock and vegetables to risotto 1 cup at a time, stirring continually until rice is al dente, about 5 minutes. Strain any remaining vegetable from leftover stock and fold them into risotto.
Remove from heat, add butter and cheese and a little more stock if necessary. Stir well and add salt and pepper to taste. Serve immediately.
Image: Veranda Magazine
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