3 cups high quality chicken broth 1 tablespoon olive oil 1 cup arborio rice 1 shallot, diced 1/2 cup dry white wine 1 tablespoon butter 1 cup frozen peas, thawed 1 cup asparagus, parboiled and diced 1 cup freshly grated parmesan cheese 1 tsp. lemon zest 1 tablespoon fresh lemon juice Salt and pepper to taste
Risotta is a northern Italian staple and it’s a staple in my house as well. You can add just about anything to risotto but this combination is one of my favorites.
1Place chicken broth in a pan and simmer on low.
In a separate pan, heat olive oil over medium heat. Add rice and shallot and stir for about three minutes until shallot is softened. Begin adding chicken broth, 1/2 cup at a time, stirring frequently until absorbed by rice. When you’ve used 2 cups of chicken broth, add wine. Finish adding remaining chicken broth, stirring constantly, until the mixture is smooth and creamy. Add remaining ingredients and stir until creamy and luscious.
The holidays mean it's time for bubbly. Let Wine & Spirit Education Trust (WSET) educator Vanessa Price teach you how to open a bottle properly and safely: without hurting somebody, or ruining that spark.