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–+ servings
Arcodoro Risotto

Risotto Agli Asparagi E Pecorino

This recipe comes from the Private Collection of Arcodoro! Risotto with fresh asparagus and Pecorino Cheese.
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Course Entrées
Servings 4

Ingredients
  

  • 6 cups Chicken Stock
  • 2 tablespoons EVOO (extra virgin olive oil)
  • 1 shallot minced
  • 1 bunch asparagus diagonally cut into 1/2 inch pieces
  • 2 cups Arborio rice
  • 1/2 cup Vermentio (or other dry white wine)
  • 1/4 cup butter
  • 1 cup aged Pecorino cheese grated
  • sea salt freshly ground, to taste

Instructions
 

  • In a medium saucepan over a high heat, bring the chicken stock to a boil. Reduce heat to low, keeping stock hot.
  • In a medium saucepan over a high heat, bring the chicken stock to a boil. Reduce heat to low, keeping stock hot.
  • Gradually ladle in the chicken stock and stir continuously with the wooden spoon, making sure rice does not stick to the bottom of the pan. Add more stock as it is absorbed, until rice in al dente and creamy, for approximately 12-15 minutes. Salt to taste.
  • Remove from heat and stir in the butter. Add cheese and stir well to incorporate. Let rest for a few minutes before serving.

Notes

Recipe and Image courtesy of Arcodoro.
Keyword Arcodoro, risotto
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