The currentÂ issue of Cook’s Illustrated magazine features a revolutionary way of cooking risotto. I love risotto – it is one of the very few dishes that is better when cooked at home than when served in a restaurant because of the high-maintenance and finicky nature of the dish and the attentiveness that a home cook can give.
The CI recipe is called “Almost No-Stir Risotto.” Since I have shied away from making risotto because of the high-maintenance nature of the dish, I knew I had to try this method for Meatless Monday. I had problems with the old method of constant stirring for 30 minutes – when you’re distracted making other dishes, neglect can result in disasters such as burnt bottom crust.
No so with this new method!
The risotto, CI found, does not need stirring during the first 15 minutes of cooking because the boiling itself creates enough agitation to keep the rice moving. Then, you just remove the lid and stir for about 3 minutes, remove the pot from the heat and let sit for another 5 minutes and – VOILA! – a risotto that is every bit as creamy as the old-school method. I promise. Even a trained discerning culinary palate will not be able to tell the difference!
WITH LEMON, ASPARAGUS AND PARMESAN
Serves 6 to 8 as a side dish – 30 minutes total time
2 large shallots, diced
4 tablespoons unsalted butter, divided
2 cups diced asparagus
3 cloves garlic, pressed
1 teaspoon lemon zest
2 cups Arborio rice
3 tablespoons white wine vinegar
6 cups low-sodium vegetable broth, heated
1 cup water, heated
1 tablespoon lemon juice
2 ounces Parmesan cheese, grated ( about 1 cup )
Heat 2 tablespoons of the butter in large Dutch oven over medium heat. When butter has melted, add shallots and cook, stirring frequently, until softened but not browned, 2 to 3 minutes.
Add asparagus, garlic and lemon zest and stir until fragrant, about 30 seconds. Add rice and cook, stirring frequently, until grains are translucent around edges, about 3 minutes.
Add vinegar and cook, stirring constantly, until fully absorbed, 2 to 3 minutes. StirÂ broth into rice; reduce heat to medium-low, cover, and slowly simmer until almost all liquid has been absorbed and rice is just al dente, 15 to 18 minutes, stirring twice during cooking.
Add 1/2 cup water and stir gently and constantly until risotto becomes creamy, about 3 minutes. Remove pot from heat, cover, and let stand 5 minutes. Stir in Parmesan, remaining 2 tablespoons butter, lemon juice and season with salt and pepper to taste. If desired, add up to 1/2 cup remaining water to loosen texture of risotto. Serve immediately.
Other fab asparagus risottos:
Classic Asparagus Risotto, Simply Recipes
Risotto with Shrimp and Asparagus, The Perfect Pantry
Asparagus, Artichoke and Shitake Risotto, Smitten Kitchen
Mario Batali’s Asparagus Risotto, Recipe Girl
Risotto with Asparagus and Leeks, Gluten Free Goddess
— posted by Donna