Staying In: A Light & Flavorful Risotto with Spring Vegetables
In these difficult times, it's important to find activities and tasks to do that will keep you feeling productive and centered. We can't think of a more enriching and nurturing task than cooking a delicious meal, which is why we asked Michael Lomonaco, head chef and owner of Porter House and Hudson Yards Grill, to share one of his favorite recipes, a light and flavorful risotto that uses spring vegetables you can pick up fresh from the farmer's market right now.
|∙ 2 tablespoons olive oil
∙ 1 large onion, peeled and finely-diced
∙ 1 cup arborio rice
∙ ½ cup dry white wine
∙ 2- ½ cups chicken stock, hot
∙ ½ cup shelled and cooked fava beans (green peas, edamame or lima beans will also work).
|∙ ½ cup diced asparagus, blanched
∙ 2 tablespoons unsalted butter
∙ ¼ cup freshly grated Parmesan cheese
∙ 2 tablespoons heavy cream
∙ 2-3 tablespoons truffle oil (optional for finishing; if you don't have any, swap for high quality extra virgin olive oil).
Note: Any of the vegetables in this dish can be swapped for vegetables that you have on hand. Green vegetables work best to add a pop of color but another great ingredient that works well here is assorted mushrooms (like cremini, shiitake, oyster). They add a burst of umami and a nice texture if you crisp them up by roasting before adding to the risotto.
1) Using a large skillet with a heavy bottom, heat the olive oil over low heat and sauté or "sweat" the onions until translucent, being careful not to allow them to color or brown at all.
2) Add the arborio rice, stir to coat with the olive oil, and sauté with the onions to toast each grain of rice, about 7 minutes.
3) Add the white wine slowly to the rice, stirring with a wooden spoon. (A wooden spoon is always preferable when making risotto, as a metal spoon tends to cut or injure the grains of rice. Constant stirring should be avoided for the same reason.)
4) After the rice has absorbed the white wine and the skillet is nearly dry, add one cup of hot chicken stock, stirring occasionally, and cook over very low heat until the stock is absorbed by the rice. Continue adding the stock, a cupful at a time, until all the stock has been absorbed. Once the rice has been added to the pan, the entire cooking process will take about 17 to 20 minutes.
5) After all of the liquid has been added, and the rice is chewy yet fully cooked, with a creamy texture; add the fava beans or asparagus.
6) Add the butter, Parmesan cheese, and the heavy cream. Stir to combine all the ingredients and serve immediately.
7) Drizzle truffle oil around and over the finishes and plated risotto.
Cook along with Michael, below!
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