Primavera

Last Friday, as the snow pummeled Queens and I didn’t venture any further than my own block, Becca’s lovely husband, Giuseppe, whipped up a mushroom risotto that I want to eat every day for the rest of my life. Modeled on Giuseppe’s recipe, I created something similar tonight for dinner. And in light of the slightly warmer temperatures we’ve been having this week, I threw in a little green because I can not wait one more freaking day for spring to arrive.

P.S. Don’t let risotto scare you! It’s actually ridiculously easy.

On the menu: Giuseppe’s Mushroom Risotto with Asparagus
Serves 2 (I made this as a side dish with a lemon rosemary chicken that wasn’t super memorable, but risotto can totally take center stage in a meal if you so choose – just keep in mind, this might not be sufficient sustenance for 2 if it’s all you’re having)

1/2 cup arborio rice
1 Tbsp olive oil
3 cups chicken stock, simmering
4 cloves garlic, minced
1 medium sized shallot, finely chopped
1 cup white mushrooms, roughly chopped
1 cup asparagus, roughly chopped
1 Tbsp butter*
3 Tbsp heavy cream*
3 Tbsp grated parmesan

Heat olive oil in a non-stick pan over medium heat (keep in mind risotto triples in volume, so make sure your pan is big enough – I’ve made that unfortunate mistake before). Add mushrooms and let soften for 2-3 minutes. Add garlic and shallots, constantly stirring for 3 minutes. Careful not to let the garlic burn. Add the rice, stirring so all the grains are coated in olive oil. Add 1/2 cup of chicken stock at a time, adding more as the grains soak up the liquid, stirring occasionally. When adding the last half cup of chicken stock, also add asparagus. Once the risotto has soaked up all the stock, add the butter and cream and stir until blended. Plate, sprinkle with parmesan, and eat immediately (risotto turns into a gummy mess if you let it sit too long).

*Note that the butter and cream are optional. While this is not exactly a “healthy” dish (someday I’ll make something Dr. Oz would approve of…) it becomes infinitely more so without the addition of butter and cream, and you’re not really sacrificing that much. But I will tell you… everything is better with butter and cream. Everything.

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3 Comments

Filed under Cooking, Recipes

3 responses to “Primavera

  1. yum i’m going to make this using veg stock! looks so good

  2. I loved how it also “snowed” on your risotto. As it should, obviously. Everything is also better with cheese. P.S. I love your blog (and you).

  3. Pingback: Malaysian Chicken Over Rice « Food E.

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