Description
Mediterranean-inspired risotto brings comfort and elegance straight from Ina Garten’s kitchen. Parmesan, white wine, and creamy Arborio rice combine effortlessly for a luxurious dinner you’ll savor with pure culinary delight.
Ingredients
Scale
Main Ingredients:
- 1 pound fresh asparagus, tough ends removed, cut diagonally in 1-inch lengths
- 1½ cups (10 ounces) Arborio rice
- 1 cup freshly grated Italian Parmesan cheese
Liquids and Aromatics:
- 5 to 6 cups simmering chicken stock, preferably homemade
- ½ cup dry white wine
- 1¼ cups thinly sliced shallots (2 large)
Seasonings and Finishing Ingredients:
- 3 tablespoons unsalted butter, diced
- ½ teaspoon saffron threads
- Kosher salt
- Freshly ground black pepper
Instructions
- Heat the oven to 350°F (175°C), preparing for a luxurious risotto preparation.
- Select an 11-inch Dutch oven and warm of olive oil over medium heat. Sauté shallots for 2 minutes until they become translucent and fragrant.
- Introduce asparagus to the shallots, cooking for 5 minutes while stirring occasionally until the vegetables reach a crisp-tender texture. Transfer the vegetables to a separate bowl, reserving for later incorporation.
- Without cleaning the Dutch oven, add olive oil and pour in Arborio rice. Gently coat the grains, ensuring each kernel is glossed with oil to enhance flavor development.
- Pour of chicken stock into the rice, sprinkling saffron threads for a rich golden color and distinctive aroma. Cover the Dutch oven and transfer to the preheated oven.
- Bake for 35 minutes, allowing the rice to absorb the liquid and become tender, creating a foundation for a creamy risotto.
- Carefully remove from the oven and introduce white wine, stirring to integrate the liquid and release any caramelized bits from the bottom of the pot.
- Add an additional of chicken stock, grated Parmesan cheese, diced butter, 2½ teaspoons salt, and black pepper.
- Vigorously stir with a wooden spoon for 2 to 3 minutes, encouraging the starches to release and create a luxuriously creamy consistency. Adjust liquid if needed to maintain a silky texture.
- Fold in the reserved asparagus and shallots, allowing the vegetables to warm through and meld with the risotto.
- Serve immediately, garnishing with additional grated Parmesan cheese for an extra layer of richness.
Notes
- Warm stock ensures even cooking and maintains that luxurious risotto creaminess throughout every single bite.
- Vigorous stirring transforms the final moments of preparation, releasing magical rice starches that create an incredibly silky texture.
- Gradual stock additions guarantee perfect moisture, preventing dry patches and keeping the risotto lusciously smooth.
- Freshly grated Parmesan melts like liquid gold, elevating flavor profiles with its rich, authentic cheese essence.
- Final seasoning allows the natural saltiness of Parmesan to shine, giving you complete control over the dish’s final taste.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 of 4 servings
- Calories: 294
- Sugar: 5g
- Sodium: 1467mg
- Fat: 13g
- Saturated Fat: 7g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 36mg