Dads Asparagus Risotto Food

LEMON RISOTTO WITH ASPARAGUS AND PEAS

Steps:

• Bring stock to a boil in a medium saucepan; turn off heat.
• Melt 2 tablespoons butter over medium heat in another medium saucepan. Add onion; cook, stirring constantly, until translucent, 6 to 7 minutes. Add rice; cook, stirring constantly, until edges of grains are translucent, 2 to 3 minutes. Raise heat to medium-high. Add wine; cook, stirring constantly, until wine has completely evaporated.
• Add 1/2 cup stock; cook, stirring constantly, until stock has been completely absorbed and a wooden spoon drawn through rice leaves a trail in its wake. Continue adding about 4 more cups stock, 1/2 cup at a time, waiting for each addition to be absorbed before adding the next. (It should take about 13 minutes.)
• Stir in the asparagus. Add 1/2 to 1 cup more stock, in same manner as described above. About 1 minute before risotto is done, stir in the peas. Risotto is done when liquid looks creamy and grains are cooked but still slightly firm in centers. (The total cooking time will be 16 to 20 minutes.)
• Remove from heat; stir in 1/2 cup stock. (You may have stock left over.) Stir in zest, juice, remaining 2 tablespoons butter, parsley, and cheese. Season with salt and pepper. Serve with more cheese.

RISOTTO WITH ASPARAGUS

Steps:

• Peel the bottom third of the asparagus stalks with a vegetable peeler. Snap each stalk where it breaks naturally; reserve 4 of the peeled bottoms for crostini (below). Thinly slice 6 asparagus bottoms and place the rest of the bottoms in a saucepan with 8 cups water and the thyme to make asparagus broth; bring to a simmer.
• Heat 2 tablespoons butter in a saucepan over medium heat. Add the shallot and cook, stirring, until translucent, about 2 minutes. Add the rice and cook, stirring, until glossy, about 1 minute. Add 1 1/4 teaspoons salt. Pour in the wine and stir until absorbed. Stir in 1/2 cup of the asparagus broth until absorbed (use a ladle to add the broth, keeping the solids in the pan). Continue to add broth in 1/2-cup increments, stirring constantly and allowing the liquid to be absorbed before adding more, about 10 minutes. (You should have about half the broth left.) Stir in the sliced asparagus bottoms and the lemon zest. Add the remaining broth, 1/2 cup at a time, until the rice is just tender, 5 to 8 more minutes.
• Meanwhile, place the asparagus tips in a large skillet, cover with water and season with salt and pepper. Simmer over medium-high heat until just tender, about 5 minutes.
• Add the remaining 2 tablespoons butter, the parmesan and lemon juice to the risotto. Stir in the lettuce, remove from the heat and season with salt. Divide among bowls, top with the robiola and season with pepper. Drizzle the asparagus tips with olive oil and spoon over the risotto.

ASPARAGUS-AND-LEMON RISOTTO

Steps:

• Bring stock to a simmer in a medium saucepan.
• Heat 2 tablespoons oil over medium heat in another saucepan. Cook onion, stirring frequently, until soft, 6 to 7 minutes. Add rice, cook, stirring, until edges are translucent, 2 to 3 minutes. Add wine; cook, stirring, just until evaporated.
• Add 1/2 cup hot stock; cook, stirring, until almost absorbed. Continue adding 1/2 cup stock in this manner until liquid is creamy and rice is al dente, about 20 minutes total (you may not need to add all the stock). Add asparagus with the last addition of stock, and the peas about 1 minute before risotto is done.
• Remove from heat; stir in lemon zest and juice, parsley, cheese, and remaining 2 tablespoons oil. Season with salt and pepper. Serve immediately with additional cheese and lemon zest.

CHEF JOHN'S BAKED MUSHROOM RISOTTO

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Melt butter in large, oven-proof skillet over medium-high heat. Add mushrooms; season with salt, and cook and stir mushrooms until brown. They will begin browning after the moisture evaporates.
• Reduce heat to medium and stir in onion. Sprinkle with black pepper and cayenne pepper. Cook and stir until onions are translucent and soft.
• Pour rice into skillet and stir until each rice grain is coated with butter. Season with salt.
• Pour 1 cup chicken broth into the rice mixture. Raise heat to medium-high and cook, stirring rice until liquid is completely absorbed by the rice.
• Pour another cup chicken stock into the rice and stir until mixture comes to a simmer.
• Bake in preheated oven until grains are almost tender but still slightly firm, about 15 minutes. Transfer skillet to stovetop. Season with more salt, if necessary.
• Combine the remaining 1/2 cup chicken broth and cream; pour into the skillet. Cook on medium heat, stirring constantly until rice is tender, 1 or 2 minutes. Remove skillet from heat.
• Drizzle 2 tablespoons cream over rice. Add the grated Parmigiano-Reggiano and chives; stir. Serve immediately.

DAD'S ASPARAGUS RISOTTO

Steps:

• 1. Using a 3 quart dish, combine onion, mushrooms, garlic, oil and butter.
• 2. Cover and place in microwave on high for 5 minutes.
• 3. Stir in rice, broth, wine, turmeric and a pinch of saffron.
• 4. Cover again and microwave on high for 15 minutes.
• 5. Cut asparagus into 1 inch pieces.
• 6. Next, stir rice mixture and microwave on high uncovered for 10 minutes.
• 7. Now with a fork toss the asparagus into the rice.
• 8. Cover and microwave on high for 5 minutes more.
• 9. Remove the rice from the microwave and let stand (covered), for 5 minutes.
• 10. Stir in the Parmesan cheese with fork and season with salt and pepper.
• 11. Enjoy!

RISOTTO WITH CHICKEN AND ASPARAGUS

Steps:

• Bring chicken stock to a boil in a small saucepan, then keep warm over low heat.
• Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Stir in the garlic and cook 30 seconds until fragrant. Add the cubed chicken, and continue cooking until firm and lightly browned; set aside.
• Heat remaining 2 teaspoons olive oil in the saucepan and cook onions until they soften and turn translucent, about 1 minute. Stir in the rice, and continue cooking until the rice turns opaque, and the onion begins to brown.
• Stir in the wine and asparagus; cook, stirring constantly, until the wine evaporates. Reduce heat to medium, and stir in 1/3 of the hot chicken stock. Cook, stirring constantly, until all of the liquid has been absorbed, 8 to 10 minutes.
• Stir in another 1/3 of the chicken stock and continue cooking and stirring until absorbed, 8 to 10 minutes. Season the risotto with oregano and basil. Pour in the remaining stock, and stir until absorbed again, 8 to 10 minutes. Season to taste with salt and pepper, then stir in the Parmesan cheese and chicken cubes.

MUSHROOM AND ASPARAGUS RISOTTO

Steps:

• Remove stems from mushrooms; set aside. Cut mushrooms into 1/2-inch pieces. Set aside two-thirds of the mushrooms and coarsely chop the remaining mushrooms; set aside. Place porcini mushrooms, mushroom stems, and 6 cups water in a medium saucepan. Cover and bring to a boil over high heat. Let boil for 2 minutes; immediately remove from heat and let stand 15 to 20 minutes. Strain mixture through a fine mesh sieve into another medium saucepan; discard solids. Place mushroom stock over low heat and keep covered until ready to use.
• Cut 2 inches from the top of asparagus; set aside. Cut remaining portion of the asparagus crosswise into 1/4-inch pieces. Bring a small saucepan of salted water to a boil; prepare an ice-water bath. Place asparagus tips in boiling water and cook until tender-crisp, about 2 minutes; drain and immediately transfer to ice-water bath to cool. Drain and set aside. Repeat process with 1/4-inch asparagus pieces.
• Heat 3 tablespoons olive oil in a medium saucepan over low heat. Add garlic and onion, and cook, stirring occasionally, until translucent, about 2 minutes.
• Add rice and stir to coat. Add wine and increase heat to medium-high; season with 2 teaspoons salt. Let cook, stirring, until liquid is almost evaporated, about 2 minutes. Add 1/2 cup of the warm mushroom stock and cook, stirring constantly, until liquid is almost evaporated, about 2 minutes. Repeat this process 2 more times.
• Add reserved coarsely chopped mushrooms and season with 1 teaspoon pepper. Continue adding mushroom stock, 1/2 cup at a time, and cook, stirring, until liquid has almost evaporated, about every 2 minutes, until rice is al dente, 20 to 30 minutes total.
• Meanwhile, in a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add remaining two-thirds of the mushrooms and cook, stirring, until golden brown, about 2 minutes; season with salt and pepper. Add asparagus tips and cook until lightly browned, about 1 minute more. Remove from heat and set aside.
• Add 1/4-inch pieces of asparagus to risotto and cook, stirring, for 1 minute. Remove risotto from heat and add remaining 1/4 cup olive oil to risotto, along with butter and cheese. Stir until butter has melted and mixture is well combined. Season with salt and pepper.
• Divide risotto evenly among 4 serving plates. Top with sauteed mushrooms and asparagus tips. Drizzle with olive and serve immediately.

ASPARAGUS RISOTTO

Steps:

• Using a 3 quart dish, combine onion, mushrooms, oil and butter.
• Cover and place in microwave on high for 5 minutes.
• Stir in rice, broth, wine and turmeric.
• Cover again and microwave on high for 15 minutes.
• Cut asparagus into 1 inch pieces.
• Next, stir rice mixture and microwave on high uncovered for 10 minutes.
• Now with a fork toss the asparagus into the rice.
• Cover and microwave on high for 5 minutes more.
• Remove the rice from the microwave and let stand (covered), for 5 minutes.
• Stir in the parmesan cheese with fork and season with salt and pepper.
• Enjoy!

ASPARAGUS RISOTTO

Steps:

• Heat 2 tablespoons butter and olive oil in a large high-sided skillet over medium heat. Add onion and season with salt and pepper; cook, stirring occasionally, until it begins to soften, about 5 minutes.
• Increase heat to high and add rice; stir to coat. Cook, stirring, until rice is no longer chalky and grains begin to pop, 2 to 3 minutes. Add wine and bring to a boil; let cook until rice absorbs liquid, about 1 minute.
• Add enough broth to just cover the rice, about 2 cups. Simmer, stirring and scraping rice away from sides occasionally. Cook until almost all the liquid is absorbed, about 5 minutes. Add another 2 cups of broth, or just enough to cover; simmer, stirring and scraping rice away from sides occasionally, about 5 minutes more.
• Add another cup of broth to rice mixture. Cook, stirring frequently, until rice absorbs broth, about 3 minutes. Add a little more broth, and let simmer, stirring frequently, until almost all the liquid is absorbed, about 3 minutes more.
• Reduce heat and stir in asparagus. Season with salt and pepper and add 1/4 cup broth. Simmer, stirring constantly, adding broth, 1/4 cup at a time, until rice is tender. Remove from heat and stir in grated cheese, remaining 3 tablespoons butter, and asparagus puree. Divide evenly between serving bowl and crack a quail egg into each. Garnish with shaved asparagus tops and cheese; serve immediately.

RISOTTO

Steps:

• Grate 2 cups of cheese. Peel and finely dice 3 to 4 cloves of garlic. Dice ½ of a large onion. Heat a large skillet over medium-low heat and add 1 tablespoon of Olive Oil. Then add 1 tablespoon of butter. Throw in the garlic and onion and sauté for a couple of minutes until the onion is translucent.Add 1 pound of Arborio rice and stir to coat the rice thoroughly. Adding 1 cup at a time, add 7-8 ounces of chicken broth, stirring constantly after each addition. As soon as it appears that the rice has absorbed each helping of broth, add in the next helping. Do not stop stirring. This process will take at least 20 minutes. Rice is done when it no longer has a hard bite.When more of the broth is absorbed pour in 1 to 1 ½ cups of heavy cream. Next add the grated cheese and stir thoroughly. Add in plenty of fresh cracked pepper and about 1 to 2 tablespoons of chopped chives. Add salt to taste.Make it. Make it now. Eat! Enjoy!

FATHER'S DAY POTATOES

Steps:

• Preheat the oven to 350 degrees.
• Heat a cast iron skillet and add the olive oil.
• Season the potato cubes with salt and pepper to taste.
• Saute the potatoes in the hot olive oil, stirring until the potatoes start to brown.
• Add garlic, onion, and rosemary and add a ladel of chicken broth and stir.
• Over medium-high heat continue to stir and add ladels of chicken broth as the potatoes absorb the liquid -- very much like risotto, a little at a time.
• The potatoes will reach an al dente state, keep testing because you don't want mashed potatoes.
• Remove from the heat and add the cream, stirring until all mixed well and looks real creamy.
• Taste and reseason with more salt and pepper as needed.
• Then drop in the cheese and mix.
• Pop into the oven for about 10-15 minutes, or until the cheese is all melty and bubbling.
• Accent with either minced parsley or chives and serve.

MUSHROOM AND ASPARAGUS RISOTTO

Steps:

• Prepare fresh mushrooms by cleaning and stemming. Set the stems aside. Cut the mushrooms into 1/2-inch pieces. Set aside 1/3 of the mushrooms and coarsely chop them into smaller pieces.
• Put dried mushrooms, the stems from the fresh mushrooms, and six cups of water in a saucepan; bring to a boil over high heat. Let boil for two minutes, then remove from heat and let stand for 20 minutes. Strain mixture through a sieve, retaining mushroom stock and discarding the solids. Keep mushroom stock warm on low heat.
• Prepare asparagus: Cut off 2-inch tips of each stalk and set aside. Take the remaining asparagus spears and cut crosswise into 1/4" pieces. Bring a small pan of salted water to a boil and add asparagus tips; cook until tender-crisp (about two minutes). Drain and immediately plunge into an ice bath or very cold water to stop cooking. Repeat the process with the 1/4" asparagus pieces. (Keep them in separate bowls, because they're being added at different times.).
• In large skillet, heat two tablespoons of olive oil and add the larger mushroom pieces (that's the 2/3 portion of the mushrooms). Cook, stirring, until golden brown (about two minutes); season with salt and pepper to taste. Add asparagus tips and cook until lightly browned (another minute or two). Remove from heat and set aside.
• Heat 3 tablespoons of oil in a saucepan over low heat; add garlic and onion and cook until translucent (about two minutes).
• Add rice and stir to coat. Add wine and two teaspoons of salt and raise heat to medium-high; cook, stirring constantly, until wine evaporates (about two minutes).
• Add 1/2 cup of warm mushroom stock and cook, stirring constantly, until liquid is evaporated. Repeat this process two more times.
• Add reserved coarsely chopped mushrooms (that's the 1/3 of mushrooms cut into smaller pieces, that you haven't sauteed yet) and pepper to taste. Continue adding mushroom stock, 1/2 cup at a time, and cook, stirring constantly, until liquid has evaporated. (Should be 20 to 30 minutes total for the process of adding the mushroom stock).
• Add the 1/4" pieces of asparagus to the risotto and cook, stirring, for one minute.
• Remove risotto from heat and add remaining 1/4 cup olive oil to risotto, along with butter and cheese. Stir until butter has melted and mixture is well combined.
• Serve risotto topped with sauteed mushrooms and asparagus tips.
• NOTE: I don't use as much olive oil (or as much butter) as the recipe recommends, and it still turns out fabulously.

ASPARAGUS RISOTTO

Steps:

• Snap the woody ends off the asparagus stalks and tip them into a saucepan with the stock. Put on a low heat to very gently simmer. Meanwhile, cut off the tips of the asparagus, add to the stock for exactly 1 min. Scoop out with a slotted spoon and set aside. Finely slice the rest of the stalks into rounds.
• Heat the oil and half the butter in a heavy, wide pan. Cook the onions gently for 5 mins until soft, stirring often. Add the chopped asparagus stalks and cook for 2 mins more. Add the rice and continously stir for a few minutes until it turns semi-transparent and makes a hissing sound.
• Stir in the wine, if using - it will evaporate almost immediately. Reduce the heat to a gentle simmer. Add the stock, a ladleful at a time, stirring between each addition until it is absorbed, about 15 mins.
• Try the rice - it should feel just cooked with a slight bite to it. Stir in the asparagus tips and any last dregs of stock and cook for 1 or 2 mins more. Remove from the heat and top with the remaining butter and most of the parmesan. Season generously, cover and leave for a few minutes to settle.
• Give the risotto a thorough stir to incorporate the butter and cheese and serve straight away with the remaining parmesan for sprinkling over.

FRESH ASPARAGUS RISOTTO

Steps:

• Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm. Meanwhile, melt 2 tablespoons butter in large saucepan over medium heat; add asparagus and cook until tender crisp. Remove asparagus; set aside. In same saucepan, cook onion in remaining 1 tablespoon butter until soft. Add rice and stir 2 to 3 minutes. Add wine; stir until absorbed. Increase heat to medium-high; stir in 1 cup water-broth mixture.
• Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and adding remaining water-broth mixture 1 cup at a time, allowing each cup to be absorbed before adding another. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes. Stir in asparagus, cream, cheese, salt and pepper. Stir until mixture is creamy, about 2 to 3 minutes. Serve immediately.