Green Cuisine Conversations with Carolyne Roehm on cooking and decorating with nature's most abundant color. Be sure to click on the green cuisine link to read the delightful article and see more beautiful photographs, each with a recipe. Nice!
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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