RISOTTO (WITH ASPARAGUS AND FENNEL)

ADD OLIVE OIL, ONIONS, FENNEL AND GARLIC TO A LARGE POT, COOK UNTIL ONIONS ARE TRANSPARENT

ADD OLIVE OIL, ONIONS, FENNEL AND GARLIC TO A LARGE POT, COOK UNTIL ONIONS ARE TRANSPARENT

AFTER ONIONS GET TRANSPARENT (5-6 MIN) ADD ARBORIO RICE AND STIR

AFTER ONIONS GET TRANSPARENT (5-6 MIN) ADD ARBORIO RICE AND STIR

AFTER THE STOCK GOES IN, SET A TIMER FOR 15-20 MINUTES (BASED ON DIRECTIONS OF RICE), CONTINUALLY LADLE IN CHICKEN STOCK, AND STIR MIXTURE, THE RICE WILL ABSORB THE CHICKEN STOCK (DON'T DROWN IT; JUST ENOUGH TO COVER RICE).

THIS REALLY REQUIRES CONSTANT ATTENTION, THERE ARE NO SHORT CUTS TO THIS.

RISOTTO (WITH ASPARAGUS AND FENNEL)

INGREDIENTS;

6 CUPS CHICKEN STOCK (you will likely not need to use all of it)

2 CUPS ARBORIO RICE

1 CUP OF DICED ONION

1 CUP OF DICED FENNEL

2 TABLE SPOONS OF CHOPPED GARLIC

1 BUNCH OF ASPARAGUS, BLANCHED AND CUBED (YOU'LL NEED AN ICE BATH FOR THIS)

1 CUP OF GRATED PARMIGIANO REGIANO

2-3 TABLESPOONS OLIVE OIL

2 TABLE SPOONS BUTTER

SALT AND PEPPER

A KITCHEN TIMER IS ALMOST ESSENTIAL

 

INSTRUCTIONS: GET ALL OF THE INGREDIENTS READY TO GO

ADD OLIVE OIL, ONIONS, FENNEL AND GARLIC TO A LARGE POT, COOK UNTIL ONIONS ARE TRANSPARENT

AFTER ONIONS GET TRANSPARENT (5-6 MIN) ADD ARBORIO RICE AND STIR

THIS WILL WANT TO STICK, KEEP STIRRING DRY MIXTURE - WHEN RICE BEGINS TO BROWN (2-3MIN), LADLE IN CHICKEN STOCK (enough to cover rice)

AFTER THE STOCK GOES IN, SET A TIMER FOR 23 MINUTES, CONTINUALLY LADLE IN CHICKEN STOCK, ENOUGH TO COVER IT

AND STIR MIXTURE, THE RICE WILL ABSORB THE STOCK BUT YOU DON'T WANT TO DROWN IT, WITH STOCK WHILE COOKING.

THIS REALLY REQUIRES A GOOD 25 MINS OF CONSTANT ATTENTION, THERE'S NO SHORT CUTS TO THIS.

YOU HAVE TO BE COMMITTED - YOU PUT IN THE LOVE, THEN YOU'LL GET THE LOVE BACK.

KEEP STIRRING. KEEP ADDING CHICKEN STOCK. AND KEEP AN EYE ON THE TIME.

WHEN THERE'S 7 MINUTE LEFT OF COOKING TIME, ADD IN THE ASPARAGUS, KEEP ADDING STOCK AND STIRRING

WHEN THERE'S 2 MINUTES LEFT OF COOKING TIME, ADD IN THE BUTTER

IN THE LAST OF THE 23 MINUTES, ADD ABOUT 1/2 OF THE PARMIGIANO, ALL OF THE REMAINING STOCK SHOULD BE COOKED OUT

YOU'LL BE ABLE TO JUDGE HOW MUCH STOCK TO ADD SO THAT AT 23 MIN, YOU DON'T HAVE ANY STOCK TO COOK OUT.

YOU WILL LIKELY HAVE EXTRA CHICKEN STOCK, WHICH YOU CAN SAVE - THE TRICK IS THE TIME, YOU NEED AS MUCH STOCK AS 20 MIN WILL TAKE TO COOK.

THE MIXTURE SHOULD BE THICK AND CREAMY WHEN ITS DONE ... AFTER 23 MIN, LET THE RISOTTO STAND FOR 5-10 MIN

TOP WITH MORE PARMIGIANO WHEN YOU'RE SERVING IT.