Wednesday, March 25, 2009

Risotto

Yum, you guys. I made this last night:

8 ounces asparagus (Except I used more like a pound)
1 pound peas in the pod or 4 ounces sugar snap or snow peas (I used snap peas)
3 1/2 to 4 cups chicken broth (I didn't have any broth, so just made some using the directions below)
2 teaspoons unsalted butter
1 teaspoon extra-virgin olive oil
2 medium shallots, finely chopped
1 cup Arborio rice
1/3 cup dry white wine
1 1/2 tablespoons reduced-fat sour cream
1/2 cup freshly grated Parmigiano-Reggiano cheese
Freshly ground black pepper
Pinch of kosher salt
1.
Break the tough ends off the asparagus (when you bend a stalk with both hands, it will break at the point where it is becoming tough and dry). Put the stems in a medium saucepan. Add the broth and bring to a boil over high heat. Reduce to a simmer and cook for 15 minutes; keep at a simmer.
2.Meanwhile, slice the asparagus stalks on a diagonal into 1/2-inch pieces. Slice the sugar snaps or snow peas, if using, on a diagonal into 1/4-inch slices. Set aside.
3.In a large heavy saucepan, melt the butter with the olive oil over low heat. Add the shallots, cover, and cook, stirring occasionally, until translucent, about 4 minutes. Uncover, increase the heat to moderate, and cook, stirring, until the shallots are golden. Add the rice and cook, stirring constantly, until the grains look chalky with a white dot in the center of each, about 5 minutes. (Do not allow the rice to brown.)
4.Add the wine and simmer, stirring, until it has been absorbed by the rice. With a skimmer, scoop the vegetable trimmings out of the simmering broth and discard. Stir in 1/2 cup of the broth and simmer, stirring frequently, until almost all the liquid is absorbed, 3 minutes. Add another 1/2 cup broth and simmer, stirring, until it has been absorbed. Stir the asparagus into the rice and add 1 cup of the broth. Cook, stirring frequently, for 3 minutes. Stir in the peas. Continue adding the broth in the same fashion, 1/2 cup at a time, until the rice grains are tender but still firm in the center and the risotto is creamy but not soupy. Remove from the heat.
5.Stir in the sour cream, about half of the Parmigiano-Reggiano cheese, and pepper to taste.

3 comments:

m.i.l. said...

YUM!!!!!!!!!!!!!!!!

Buzz said...

Yep I've had duck, and it's tasty. I've hunted them for sport. Shot at them with intentions to kill.

That's why this last trangression vexes me so hardcore.

Randi said...

And again? Buzz is a murderer.