The heart of Tuscan cooking, Risotto is delicious and versatile.

Join us in the barn for an in-depth Risotto Class soon.

Posted by bbahara on February 23, 2018

Makes 4 servings

6 cups unsalted chicken stock
1 tsp salt
2 bay leafs
3 TB butter
½ cup olive oil
1/3 cup onion, diced
1/3 cup carrots, diced
1/3 cup celery, diced
1 cup zucchini, peeled and chopped
1 cup asparagus, medium chopped
1 cup Arborio rice
1/3 cup dry white wine
1 cup fresh tomato, diced
1/4 cup parmesan cheese
4 sprigs Italian parsley, chopped
Pepper

Heat chicken stock, salt and 1 bay leaf in a saucepan
Melt 2 TB butter and ¼ cup olive oil in a heavy bottom pot
Add onions and cook until softened, approximately 5 minutes
Add carrots and cook until softened, approximately 5 minutes
Add celery and cook until softened, approximately 5 minutes
Add all but ‘garnish’ zucchini and cook until softened, approximately 3 minutes
Add all but ‘garnish’ asparagus and cook until softened, approximately 3 minutes
(If veggies are very hard, add a bit of stock and cover to cook, then uncover and reduce until all liquid is evaporated.)
Remove ¾ of mixture to a bowl and set aside near heat
Add remaining 1 TB butter, 1/4 cup olive oil to the pot, heat over medium heat
Stir in rice and remaining bay leaf and stir until the grains are covered by the oils and heated through
Add wine (should steam and bubble) and cook until liquid is cooked away
Add stock, 1/3 cup at a time, each time stirring softly but constantly until the liquid is cooked away and until the rice grains are just barely sticking to the pot
Cook until rice is tender and the last of any added liquid has cooked away, 20-30 minutes
Taste the rice often starting at 20 minutes
When it is nearly ready, stir in the reserved vegetables
Add the last round of stock and cook down
Turn off heat and let sit at least 10 minutes

Spoon into pasta bowls, top with held “garnish” asparagus and zucchini, tomatoes, cheese, parsley and fresh cracked pepper