Asparagus and Lemon Risotto with Arugula Recipe serves about 4 10 cups vegetable stock 1 1/2 cups chopped asparagus 4 tablespoons butter 2 cups arborio or carnaroli or vialone rice 1/2 cup dry white wine 1/2 cup arugula leaves, shredded 1/4 cup or more grated Parmesan 2 teaspoons lemon juice 1/4 teaspoon lemon zest salt
Winning recipe--Chef Charles Dale, Renaissance Restaurant, Aspen, Colorado. Charles' tips: Any combination of mushrooms will work. Use cold chicken stock (even though simmering stock is typically used in risotto) to prevent splattering. Make sure there's some liquid left in the risotto; in fact, it should be pourable because the rice will absorb it as it sits. Always salt mushrooms after they are sautéed, or the salt will pull out their natural water and they'll poach.
Creamy Goat Cheese Risotto -- Made this alongside the beef tenderloin. It is delicious and full of flavor. I left out the mushrooms (my husband doesn't like them) and the extra tomatoes (just did sun dried) and it was still great. I feel like the recipe is a little misleading on how much time you're committing yourself to, but luckily, I knew risotto was time consuming. Just know you're going to be standing over the pot for pretty much 30-45 minutes straight.
Me encanta El Risotto en todas sus versiones! siempre experimento alguna nueva manera de hacerlo ( nuevos ingredientes, un poco de esto y quitando un poco de aquello) y voy perfeccionando la técnica y queda delicioso! bueno o al menos así dicen mis mejores jueces Mi Hijo y mi Esposo!