Risotto Italiano Recipe Video
Ingredients
1 Tbsp olive oil
1 pat of butter
1 shallot, chopped
2 cups arborio rice
1 cup white wine
6-8 cups vegetable stock, low sodium
1 cup frozen peas
8-10 asparagus stalks, cut in pieces
Zest of 1 lemon
2 Tbsp of mascarpone cheese, to taste
Salt, to taste
White pepper (optional), to taste
1/4 cup Parsley or basil, chopped
Parmesan cheese, to taste
Directions
Have the stock warming in a pot on the stove. Blanch the asparagus in boiling water for a few minutes until bright green but still crisp and then remove and flash in ice water to stop cooking. Cut into pieces and set aside. In another large pot, saute the shallots in olive oil and butter until soft and translucent. Add the rice and stir until coated. Add the wine and cook, while stirring, until dry and the wine is gone. Add the stock, one cup at a time with a ladle. Wait until each cup is soaked up by the rice until adding more, until the rice has become cooked and is al dente. Season with salt and pepper and add in the asparagus, peas, lemon zest and once those are folded in, add the mascarpone to taste and garnish with parsley or basil. Sprinkle parmesan on top to garnish as well. Enjoy!
This video is a creation of lalacooks. You can visit lalacooks for complete recipes, and more videos.
This video is a creation of lalacooks. You can visit lalacooks for complete recipes, and more videos.
Editors Review
Have you been looking for the perfect Italian Risotto recipe? Look no further, chef Leslie shares her personal favorite recipe to prepare Risotto Italiano. Watch this video now and don’t forget to share the recipe with your friends too.Chef
