Asiago And Asparagus Risotto Style Rice Recipes

RISOTTO WITH ASPARAGUS RICE COOKER 2008

Steps:

• Note: When I say 2 cups of rice, this is calculated at the measure size that comes with your cooker which are two measures that is 3/4 of a reg measure cup. So Rice needed for this recipe is 1 1/2 cups in a regular measuring cup.
• Measure out the rice and rinse with cold water well.
• Add thefirst 7 ingredients together ( except for the cheese) in the rice cooker.
• Close lid and press cook lever down.
• When the rice cooker switches to warm, add the grated fresh parmesan cheese.Stir in well.
• Serve.

EASY ASPARAGUS RISOTTO

Steps:

• Warm up the veggie broth in a medium pot until it gently simmers then turn off the heat. Chop up the shallots, garlic, and asparagus. You'll want the asparagus in pieces about an inch long, like bite-sized. Cut off the tough ends.
• In a large skillet or pot with a wide bottom, heat up the 2 tablespoons of oil over a medium heat. Add the shallots and sauté them around until they start to look kinda golden, about 2-3 minutes. Add the garlic and rice and sauté until the rice smells toasted and starts looking like it absorbed some of the oil, about 2 more minutes. This helps make your risotto creamy. Add the white wine and salt to the pot and cook until most of the wine has evaporated and you scraped whatever bits of shallot got stuck to the bottom of the pot, like a minute or 2.
• Now add 2 cups of the warm broth, stir, and lower the heat so that the pot is at a simmer, uncovered. Stir every couple of minutes until most of the broth has absorbed into the rice, about 7-10 minutes. You don't need to stand there and stir it the whole time. Just stir it every minute or two while you clean up or troll the internet. Add another 2 cups of warm broth at this point, and do that whole stir and simmer thing again for another 7 minutes or until the rice tastes slightly undercooked and there's still broth in the pot. Now dump in the asparagus and cook until it's tender and the rice looks like its sitting in a creamy gravy, about 5 more minutes. If it starts looking a little dry before everything is tender, just add some more of the broth a tablespoon at a time.
• When the rice and asparagus taste on point, turn off the heat; add the lemon zest, remaining oil, half the chives, and a little pepper. Taste and add more salt, pepper, or whatever you want. Serve right away and top with the remaining chives.
• * This kind of rice is starchy, so it will make your risotto extra creamy and delicious. If you can't find it don't worry about it, just grab a short grain rice.

FRESH ASPARAGUS RISOTTO

Steps:

• Heat the stove to a medium heat. Melt the butter inside the saucepan. Chop the onion and stir in with butter until union is soft, not brown (takes about 2 to 3 minutes). Stir in rice, stir continuously for about two minutes. Add apple juice; stir for another minute.
• Begin adding chicken broth. Add by 1/2 Cup intervals. Allow the rice to absorb the broth before adding more. Cut the asparagus stems into halves. After ten minutes, add the asparagus, and continue to add the chicken broth until a creamy sauce accompanies the rice. Cook until the rice is soft, and to your own satisfaction.
• Dish into a bowl and sprinkle the Parmesan cheese over the top. Serve hot.
• Serves 4.
• Total cooking time: about 45 minutes to an hour.

ASPARAGUS AND CORN RISOTTO

Steps:

• Break Tough bottoms off the aparagus and cut into 3/4 Inch pieces.(I like cutting them diagonally for nicer presentation).
• Heat Stock and hold just at the boiling point.
• Melt 3 Tbls Butter in a good size skillet.
• Add Sweet Onion (vidallia or Mayan) and cook on Med/High heat till onions turn translucent (take care not to brown the butter).
• Add risotto and toss/stir till the risotto is well coated and continue cooking till the rice gets translucent around the edges and maybe even a touch of brown.
• Add the Dry white wine and stir briefly.
• Reduce heat to medium/low and add 1 1/2 Cups of stock. Cook until liquid is absorbed then add another 1 1/2 Cups of stock.
• Once the liquid is absorbed again add 1/2 Cup of stock, Asparagus, and Corn and stir just enough to incorporate the ingredients.
• Add white pepper to taste.
• Once liquid is again absorbed, tase for consistancy. If it is too firm yet, keep adding liquid 1/2 Cup at a time, always waiting till the liquid is absorbed before adding more. Do this until rice is tender but still firm.
• Add 1 cup shredded Asiago Cheese, 4 Tbls Butter, and 1/2 pint of heavy cream and stir till butter is melted and everything is well incorporated.
• Finish by sprinkling the remaining cup of Asiago on top and let it melt.

ASIAGO AND ASPARAGUS RISOTTO-STYLE RICE RECIPE

Steps:

• 1. Combine onion, rice, garlic and broth in 3.5 to 4 quart Crock Pot slow cooker. Stir until well blended; cover and cook on HIGH 2 hours or until rice is done. 2. Stir in asparagus and 1/2 cup half-and-half. Cover and cook on HIGH 20 to 30 minutes more or until asparagus is just tender. 3. Stir in remaining ingredients, then cover and let stand 5 minutes to allow cheese to melt slightly. FLuff with fork and garnish with additional Asiago cheese, if desired, before serving. Tip: Risotto is a classic creamy rice dish of Norther Italy. I can be made with a wide variety of ingredients. Fresh vegetables and cheeses, such as ASiago, work especially well in risottos. Parmesan cheese, shellfish, white wine and herbs are also popular additions.