Janis sent me this recipe - her husband raves about her risotto so I can't wait to try it! Risotto is not hard to make, but I usually talk myself out of doing it because it's a bit of a time consuming process (unless you make one of the baked or easy versions but that's a post for another day haha!) because you very slowly and gradually add a little stock at a time - which means you are literally standing at the stove for a half hour. I'm a multi-tasker so it's hard for me to not walk away from the stirring! But we love risotto SO much it's worth it when I do decide to make it - and sometimes I can get Dave to do the stirring while I work on other things. After hearing Ron gush about this risotto for so many years I will definitely be making her recipe. Thanks for sharing Janis, and for taking helpful photos thru each of the steps :)
RISOTTO WITH VEGETABLES
SERVES 4-6:
1 tablespoon unsalted butter
1 tablespoon olive oil
¼ cup chopped onion
1 cup Arborio rice
3 ½ cup chicken stock (can use 5 cups if necessary)
¾ teaspoon salt
1 fennel bulb, coarsely chopped (2/3 cup)
6 asparagus spears, peeled and cut into ½-inch pieces
1 cup frozen peas
1 small red pepper, peeled and cut into ¼ inch pieces
3 large mushrooms cut into julienne slices
¼ cup grated Parmesan cheese
- Heat the chicken stock in a pan on low.
- Heat the butter and oil in a different skillet. When hot, add the onion and sauté for 1 minute. Add the rice, mix well over medium heat to coat the rice with butter and oil. Using a ladle or cup, spoon out ½ cup chicken stock and continue cooking the rice, stirring constantly until stock has been absorbed. Add another ½ cup chicken and continue stirring constantly until stock has been absorbed.
3. While stirring add the fennel to the pan with another ½ cup of the stock. Continue stirring.
- Add the red peppers, asparagus and mushrooms and more stock. Add salt, and cook, stirring until the mixture is creamy and the rice is tender. Stir in the peas and the cheese after removing from heat and serve immediately.
This process should take about 25 minutes.
Looks so good.
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