I have so many recipes for risotto and here is one more. This is a basic risotto and can be used at any time with anything. Darn….I’m hungary just thinking about it and, no, we don’t make it as often as I would like. Thank goodness!
- 4 cups warmed chicken stock
- 2 tbsp. olive oil
- 2 tbsp. finely minced onions
- 1 cup Arborio rice (make sure it is a quality product)
- 2 tbsp. butter
- 2 tbsp. heavy whipping cream
- 1/2 tbsp. chopped flat leaf parsley
- 1/4 – 1/3 cup grated Asiago cheese, plus extra for garnish
- Black Truffle oil for drizzling
Keep the chicken stock simmering on the stove at a very low heat. In a heavy bottomed saucepan, heat the oil and add the onions and cook until golden in cololur. Add the rice and stir to coat each and every grain with the oil.
Begin the process (here, unplug the phone, pour a coffee, get a stool if needed but do not stop this process for 22 minutes EXACTLY).
Add 1 cup of the hot stock and use a wooden spoon to stir. Allow this liquid to be absorbed and then, by 1/2 cup measures, continue the process making sure the liquid is almost all absorbed before adding the next lot. Stirring constantly is the secret here.
With the last addition of liquid, add the butter and cream. This will become very creamy and now add the parsley. Remove from heat, top with freshly grated Asiago cheese and drizzle with the truffle oil.
I know,…..you’re welcome. See? I didn’t lie. Oh, please let me refresh your glass of wine.
Damn, you did it again!
