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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 8 |
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From Top Chef Season 3, takes a lot of time, but is well worth it! Ingredients:
3 tablespoons butter |
1 cup arborio rice |
1 cup white wine |
8 cups chicken stock |
1/2 cup heavy whipping cream |
1/4 cup parmesan cheese |
1 1/2 cups diced heirloom tomatoes (peeled) |
3/4 cup chopped asparagus |
1/4 cup diced leek |
1 tablespoon chopped basil |
1 tablespoon chopped tarragon |
1 teaspoon cracked black pepper |
Directions:
1. Heat shallow saucepot over medium heat.
2. Melt 2 Tb of butter in pot.
3. Toast Arborio rice for two to three minutes.
4. Re-glaze with white wine.
5. Reduce wine until it's completely gone/.
6. Add chicken stock, two cups at a time, waiting until stock is totally absorbed before adding the next two cups.
7. After last two cups of stock are addeds, add cream and cheese and continue to cook until mixture begins to thicken.
8. Be sure you are stitting often with spatula to avoid sticking.
9. When mixture is thick, add tomatoes, asparagus, leeks, basil, tarragon, and pepper.
10. If risotto seems to thickened, thin out with a little more stock.
11. Cook for one to two more minutes, making sure not to break up the tomatoes.
12. Finish with last tablespoon of butter.
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