Risotto

Risotto is a favorite in most of Italy, but depending on the region it is made with different vegetables. This recipe is made with asparagus. Another interesting variation is made with Saffron and derives from Milan, hence it's name "Risotto Alla Milanese"

Ingredients

6 cups chicken stock
1 stick butter
2 tablespoons olive oil (the best you can get)
1 large red onion
¼ cup finely chopped parsley
Arborio rice (approximately 1 cup per serving)
Salt to taste

Directions

1. In a medium pan heat 6 cups of chicken stock. (You may not need it all)
2. In a separate large pan, heat one stick of butter and 2 tablespoons of olive oil.
3. Saute onion 3 to 5 minutes on medium flame
4. Add Asparagus, and sauté for about 2-3 minutes. Just to let it absorb the taste, not to cook.
5. Add rice and stir for about 3 minutes.
6. Add 1 to 2 cups of chicken stock and stir until water is mostly absorbed.
7. Add 1 cup chicken stock, stir until water is mostly absorbed (repeat this step until the rice is cooked)
8. Cooking times vary, taster after about 15 - 20 minutes
9. In order to keep the rice from sticking to the bottom, it needs to be stirred continuously. Do not cover.
10. When rice is almost done, add 1/4 cup finely chopped parsley.
11. Salt to taste
    

Tips

• Top with Parmesan cheese and serve hot.
• You can substitute the asparagus with any vegetable of your choice. The risotto is very good with zucchini, porcini mushrooms or spinach.