| Heather's Recipe for April 2012 - Risotto | |
I've never made risotto, so after making pasta fagioli a comforting go-to dinner, I decided that I better learn how to make risotto since it has a similar creamy texture. A friend also gave me a bottle of wine so it was the perfect time to use it both in the recipe and a glass to complement the dinner. I followed Ellie Krieger's Garden Risotto recipe but opted to top it with roasted asparagus instead of adding the veg. I wanted the spring asparagus to shine.  I was always somewhat intimidated by risottos because knowing when to add the liquid seemed mysterious, but after taking it on I realized that it was all quite simple. First heat up the stock, then sweat the onion and add the arborio rice to toast lightly in the oniony oil, add wine until absorbed and then a ladle of stock at a time until each addition is absorbed, finally finish with parmesan. The whole process took no more than 20 minutes. The rice should still be slightly al dente which is a nice textural contrast to its creaminess but I wouldn't be too worried about this part, especially if it's your first time making it.  What I love about risotto is that there are so many different flavor combinations. Once you learn the process you can really have some fun. I will definitely be making risotto again with some yummy seasonal ingredients from the garden!  You just read one of Upstate Crumbs' monthly New Recipe posts. Every month, Mike and Heather will each make a post about a new recipe. For Mike, it will usually be an adventure in trying to learn to cook. For Heather, she'll pick something that is outside of her comfort zone in some way. |
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| By Heather on May 4, 2012 at 4:58pm EDT | Topic(s): recipes new recipes home cooking ellie krieger risotto asparagus |
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