January 10, 2009


A "white" risotto I made tonight. The only color comes from the light parts of the celery and a few flecks of rosemary from the rosemary Asiago. The Asiago is a nutty and a bit sweet, so tames the tang of the pecorino. It's a creamy, cheesy dish - lovely served with simple grilled chicken or by itself, with a salad. So, put on some easy music, sway and stir and then take a bite of saucy risotto....mmmmmmm.

3 T. butter
Half of a large onion, finely chopped
1 clove garlic, finely chopped
1/2 c. chopped celery and leaves from center of the head (light parts only)
1/8 t. white pepper
1 3/4 c. risotto rice - pref. vialone nano or carnaroli, but arborio works fine
5 c. chicken broth, heated
2/3 c. dry white wine
1/3 c. cream
3 oz. pecorino cheese, grated
2 oz. rosemary Asiago or reg. Asiago, grated
Salt to taste

In a heavy-bottomed stock pot over medium heat, melt butter, then add onions, garlic and celery. Saute until softened. Add pepper and rice, stirring to coat the grains well. One cup at a time, add the heated chicken broth, stirring often, until broth is almost absorbed. Repeat with remaining broth. Add wine and stir until half absorbed. Check rice for doneness. It should be soft, but with a chewy bite at the center. If necessary, add a little more hot water or wine. It will depend on the type and dryness of the rice used. Once rice has the right texture, add the cream and grated cheeses, stirring just until cheese is melted. Check for salt, adding if necessary. Serve immediately, while still velvety and saucy.

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Aspenglow / Buttered Lips by Gayle Nabrotzky is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.
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