Asiago And Asparagus Risotto Style Rice Recipes

ASPARAGUS RISOTTO

Steps:

• Heat the stock: Heat the stock in a small saucepan until it comes to a low simmer.
• Add the wine: Add the white wine. Slowly stir, allowing the rice to absorb the wine.
• Stir in the Parmesan, remaining butter, add salt, pepper: Turn off the heat. Gently stir in the Parmesan cheese and the remaining 1 tablespoon butter. Add salt and pepper to taste. Serve immediately.

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.

ASPARAGUS ASIAGO

Steps:

• Heat oven to 400.
• Put asparagus on a baking sheet, and drizzle with oil, Italian seasoning, salt, and pepper. Toss to coat.
• Spread in one layer.
• Roast 15 mins., or until tips are lightly browned, and just fork tender.
• Shave cheese onto asparagus. Toss gently.

RISOTTO WITH PEAS, MARJORAM, AND ASIAGO

Steps:

• Bring stock to a boil in a medium saucepan over medium heat; reduce heat, and keep at a low simmer.
• Meanwhile, heat oil in a large heavybottom saucepan over medium heat. Add shallots, and cook, stirring frequently, until they are softened and translucent, about 4 minutes. Add rice; cook, stirring frequently, until it is thoroughly coated and slightly fragrant, 3 to 4 minutes. Add wine, and cook, stirring constantly, until it is completely absorbed.
• Using a ladle, add 3/4 cup hot stock to rice mixture; stir constantly with a wooden spoon until it is thick enough to leave a clear wake behind the spoon.
• Continue adding stock 3/4 cup at time, stirring constantly after each addition, until rice is mostly translucent but still opaque in the center and liquid is the consistency of heavy cream, a total of 18 to 20 minutes; the mixture will continue to thicken slightly when removed from heat. About 12 minutes into cooking, stir in peas. Watch carefully, adding smaller amounts of liquid if necessary to make sure it does not overcook. The rice should be al dente but no longer crunchy, and the peas tender and bright green.
• Remove from heat. Stir in butter, cheese, and chopped marjoram, and season with salt and pepper. Serve immediately, garnished with marjoram sprigs.

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.