Don't be daunted by risotto - it's really simple to make and doesn’t require a lot of prep, just patience. That being said, risotto isn’t something you throw on the stove and walk away from – you do have to stir regularly (but not constantly), so put on your favorite radio station, pull up a stool and enjoy this fabulous spring risotto with a glass of rosé!
Serves 2 as an entrée or 4 as an appetizer
½ medium to large onion, finely chopped
4 cloves garlic, finely chopped
2 tbsp Plugra Unsalted Butter
2 tbsp Sagra olive oil
1 cup Carnaroli Rice (Arborio works fine too)
4 cups Savory Choice Vegetable Stock (4 sachets with 4 cups filtered water)
½ cup Chateau Fontaine Gris de Gris (any pale rosé or white wine will work - just choose something you'll enjoy with the meal)
2-3 scallion stems, cut into 2-3” pieces and split lengthwise
12-16 asparagus spears, trimmed
½ cup peas (We used frozen, but fresh works too!)
¼ oz truffle oil (optional – about a capful or small dash)
1/3 lb Hobelkäse, grated, plus more to garnish at the end
Salt and pepper to taste
· Place stock in a medium pot; keep at low simmer.
· In large, heavy bottomed pot, saute onions with butter, olive oil, and salt and pepper to taste. Cook until translucent, 3-4 min. Add garlic and cook for an additional minute.
· Turn heat to medium-high and add rice. Cook for 1-2 minutes until rice turns slightly translucent. Add wine and cook 2-3 minutes until almost gone, then add 2 cups stock & cook until almost gone, stirring regularly. Add the remaining stock ½ cup or so at a time, waiting until almost gone each time, stirring regularly.
· When you've added almost all the stock, heat a non-stick skillet on medium-high, add a little olive oil and place scallions cut side down. Cook without moving until fully charred on one side. Add asparagus and a pinch of salt and cook for 2 minutes, stirring regularly. Add ½ cup filtered water and peas, then cook until water is gone and asparagus is tender.
· Before you add the last of the stock, check the rice for doneness – it should be al dente, not totally soft. If it’s not cooked through, add ½ cup filtered water and cook until absorbed.
· When you've added all the stock, turn off the heat and add truffle oil & grated Hobelkäse, stirring until fully incorporated. (The truffle should just be an accent, not overpowering).
· Plate it up and top with your asparagus, peas, and scallions. Serve with extra grated Hobelkäse, and enjoy!