I think risotto might be one of my most favorite foods in the world. It’s creamy, delicious, and usually at least a little bit cheesy. Plus, I feel like it’s a little bit of a labor of love. You don’t stand in front of the stove for a long time to make a dish for some one you don’t like – if you have to feed them at all, you go with something that takes way less of your time than risotto. [See our earlier post Bay Scallop Risotto for how I tried to woo Selim with my “fancy” risotto dish.]
Furthermore, I love risotto because it’s basically a blank canvass. The basics of a risotto are simple – short grain rice (usually Arborio, at least here in the US), slowly cooked in hot liquid, with frequent stirring. Generally, the dish goes like that: start with chopped onions sauteed in butter or oil, followed by the addition of the short grain rice. Then follows some wine and a hot stock, stirred until the grains of rice absorb the liquid. Of course there are some specific types of risotto: think risotto alla milanese with saffron and Parmesan cheese, or risotto al nero di seppia, a striking black dish made with squid and their ink. But for us at home, aside from the basic framework above, risotto is yours to customize!
Tonight’s dish is meant for two as a side dish, instead of the heaping main dish portions I frequently make. (Not gonna lie though – it was a pretty large side for two people.) Certainly you can upscale for a main course if you’d like though.
I’m actually pretty proud of this dish. I really enjoyed it. And I made it all by myself – didn’t follow any recipes or get inspiration from anywhere. A lot of times when I don’t have the guidance of a recipe (or Selim), I under-season things or just don’t combine flavors all that well. Not this time! All the flavors combined beautifully and it’s full of flavor! I hope others enjoy too!
Rosemary Risotto with Asparagus
- 2 tsp olive oil
- 1 medium onion, chopped
- 3 cloves of garlic, minced
- 2/3 cup Arborio rice
- 1/2 cup dry white wine
- 2+ cups vegetable stock
- 1 heaping tbsp chopped fresh rosemary
- 2 cups asparagus (roughly 1 bunch), chopped into 1 inch pieces
- 8 turns fresh ground black pepper
- 3oz gouda cheese, grated
- 1 tbsp lemon juice
- Over medium heat, warm the olive oil in a medium pan.
- Meanwhile, in a small saucepan, heat the vegetable stock until simmering.
- Add the onions and garlic to the oil and cook for 3 minutes, until the onions have just begun to soften.
- Add rice and stir to coat in the remaining oil. Toast for 3 minutes.
- Pour in the wine. Stir frequently until the rice as absorbed the wine.
- Add the rosemary and black pepper to the dish.
- Lower heat slightly to a medium-low.
- Now begin adding the warm vegetable stock, one ladleful at a time, to the pan. Stir frequently until the liquid is absorbed.
- Repeat step seven over and over.
- Once the rice is expanding and getting creamy, taste a grain after every ladle or two. Once the rice has softened, but is still a smidge too al dente to eat, add the asparagus to the pan.
- Resume adding stock by the ladleful and stirring, but cover the dish the first time after you add the asparagus for just about 2 minutes, so the asparagus steams a bit.
- The rice is done when the dish is creamy, but each individual grain still retains its shape and a very slightly al dente texture.
- Try this suggestion for a little more concrete/visual detail – or just eat once you think it’s ready!
- After your last ladle of stock has been absorbed, turn off the heat and stir in the cheese and lemon juice.
- Taste for salt and pepper, adjust as you like. (We didn’t use any salt in ours.)
- Serve with a bit more cheese or rosemary on top if you like!
Serves 2-4 as a side dish.