This post was snatched (with the utmost respect) from the blog Kale and Contingency. The recipe was featured on an episode of the amazing podcast TBTL. So, read, then go subscribe to TBTL and make some effing risotto!
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Welcome, Tens! As requested, here is the recipe for Tons of Effing Risotto, as featured on Cooking with Sean and adapted from Alice Water's The Art of Simple Food.
3 TBSP butter
1 small onion, finely diced1 1/2 cups Arborio (or similar) rice
1 lemon, zested and juiced
5 cups vegetable broth
1/2 cup Chateau Ste Michelle Gewurztraminer
1 bunch asparagus, cut on the diagonal into 1/4-inch pieces
1/2 cup grated Parmesan
- Melt 2 tablespoons of butter over medium heat in a large saucepan. Add the diced onion and cook until soft and translucent, about 10 minutes.
- Add the rice and cook for about 5 minutes, stirring periodically. Rice should start to become translucent, but do not allow it to brown. Meanwhile, heat the vegetable broth in a separate pot until boiling, then turn off the heat.
- Add the lemon zest and wine to the rice. Cook until the wine is absorbed.
- Add 1 cup of the warm vegetable broth and cook at a vigorous simmer, stirring occasionally. When the rice starts to get thick, add another 1/2 cup of broth. Continue adding 1/2 cup at a time, every time the rice thickens.
- After about 12 minutes simmering in the broth, stir in the cut asparagus. Cook until the rice is tender, about 20 minutes in all.
- When the rice is just about done, stir in the Parmesan cheese, half the lemon juice and the remaining tablespoon of butter.
- Taste for salt and lemon juice, adding more as needed. Enjoy!