Aged Italian Risotto Recipe
Parmesan - Grilled Asparagus - Shucked Fresh Peas - Pea Tendrils
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
- 2
Prepare the Risotto
In a saucepan, bring the chicken or vegetable broth to a simmer. In a large, heavy-bottomed skillet, heat the olive oil over medium heat. Add the shallots and garlic, sautéing until translucent.
- 3
Cook the Rice
Add the Arborio rice to the skillet, stirring for 1-2 minutes until the rice is evenly coated and slightly toasted. Gradually add the simmering broth, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next.
- 4
Add Peas and Cheese
After about 18-20 minutes, when the rice is creamy and al dente, stir in the fresh peas and grated Parmesan cheese. Season with salt and black pepper to taste.
- 5
Serve
Remove from heat and fold in the pea tendrils. Plate the risotto and top with grilled asparagus. Garnish with additional Parmesan if desired.
