- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Yield: 2 adult meals or 4 side servings
Creamy, rich, aromatic risotto is traditionally a full meal (or a full coarse in an Italian repast), but it can also make a delicious side dish, such as an accompaniment to braised beef short ribs. or lobster tails in saffron cream.
The keys to a successful risotto are sufficient liquid, keeping it al dente, and frequent stirring to release the starches that make risotto creamy.
This vegetarian recipe utilizes cream, which can be omitted, as can the cheese and butter, for a vegan meal, but the tastes will not be the same.
For the liquid, you can substitute vegetable broth for the cream and wine. You can also add 8–10 grilled asparagus spears, depending on the main dish. For example, asparagus would be a good addition when this risotto is accompanying the braised beef short ribs, but it wouldn’t be such a good fit with lobster tails in saffron cream.
Ingredients
- 1 tablespoon of butter
- 1 tablespoon of olive oil
- 1 shallot (or small white onion), very finely chopped
- 3 cloves roasted garlic, mushed
- 1 cup dried or 3/4-pound fresh porcini mushrooms
- 1/2 pound arborio rice
- 1 cup of chicken broth
- 2 cups dry white wine (plus enough to soak dried mushrooms)
- 1 cup (1/2 pint) heavy cream
- 1 cup grated, aged Parmesan or Romano cheese
- 1/2 cup of sweet baby peas
- 8–10 grilled asparagus spears
- 1 tablespoon truffle oil (white or black)
Instructions
- In a large pot, heat the butter and olive oil over medium-high heat. Sauté the shallot until soft and transparent, about 4 minutes. Add the arborio rice and toast, stirring constantly, for about 4-5 minutes.
- Being careful not to scorch your skin with the steam generated, add the chicken broth. Stir and cover. Reduce the heat to medium.
- Add the white wine. and roasted garlic. Stir well, reduce the heat to medium-low, and cover. Stir frequently, covering with a lid between stirrings.
- After 10 minutes, reduce the heat to low, stir in the cream, and cover again. Add more wine or broth if the risotto consistency becomes dry. It should be fluid, not like Indian, Thai, or Chinese rice.
- When risotto is cooked al dente, remove from heat. Stir in cheese, and mix gently to cover all rice grains. Add peas (and asparagus) and stir to incorporate.
- Transfer to serving plates. Drizzle truffle oil over the top of each plate of risotto and serve.
- Serve with a good pinot grigio (It), pinot gris (Fr), or other crisp white wine.
- Check out my seafood risotto recipe for an elegant main-course meal!
