I grew up watching Chopped on the Food Network where I learned a lot of what I know. And I'm not sure how many of you watched or watch that show, but growing up I had this idea that risotto was impossible to make. Between that and the ice cream machine, it seemed that those two things were kind of the forbidden foods to make. When in reality, risotto just needs a little extra love and attention than normal rice, but it's honestly so easy to make. Risotto is actually one of my favorite dishes of all time. It's a dish that when I'm out at a restaurant, as long as its prepared gluten free, I'm almost always going to order it. But honestly, you can make it even better at home. The crunch of the sweet corn and asparagus in my recipe is 1000/10!
What You'll Need:
• 1 cup arborio rice
• 4 tbsp butter
• 3-4 cups chicken bone broth (regular chicken stock is fine, too)
• 1 ear of corn
• 3 tbsp garlic, finely chopped
• 1/3 bunch of asparagus
• 1 cup Parmigiano Reggiano, freshly grated preferably
• 1/2 cup fontina or sharp white cheddar
• 1/2 tsp smoked paprika
• 1/2 tsp turmeric
• 1/2 tsp onion powder
• Salt & pepper
How To:
≥≥ Let's get the arborio cooking! In a pan, melt 2 tablespoon of butter and add in the arborio rice. Toast it up till lightly golden brown. Add in your chopped garlic and let it get fragrant. Add in your smoked paprika, turmeric, onion powder, salt and pepper to taste and 2 cups of chicken bone broth. Bring the mixture to a boil and stir several times. You will then add in broth in increments of 1/2 cups once it gets low on liquid (when the rice is soaking it up) until the rice is cooked all the way through. You will go through 3-4 cups of liquid when all is said and done. You will stir frequently, and quickly. It does not have to be constant though, contrary to popular belief.
≥≥ Char an ear of corn. This can be done over a gas range, on a grill, or in a pan. Set to the side. Once cooled, cut off the cob.
≥≥ Wash your asparagus and cut on a diagonal in 1/4 inch pieces.
≥≥ Shred up your Parmesan and fontina.
≥≥ On your last 1/2 cup of liquid - add in your asparagus and corn.
≥≥ Continue stirring your risotto to bring out the starches. It should already be slightly creamy looking and have a little liquid left that has thickened up. You don't want it runny and you don't want it completely dry like normal rice. Add in your remaining 2 tablespoons of butter and both cheeses. Continue stirring and cook for an additional 5 minutes or so until everything is melted and well combined. Add additional salt and pepper if needed.
≥≥ Serve with additional freshly shredded Parmesan.
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