Spring Risotto
Cooking Instructions:
- 1-1/2 cups Lundberg® White Arborio
- 2 tbsp. Olive oil
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 1/2 cup Romano
- 1/4 cup Parmesan
- 1/2 lb. Asparagus, chopped into 1/2" sections
- 4 cups stock
- 1/2 cup white California wine
In a deep pot, saute onion and garlic in olive oil until translucent. Add rice and stir with a wooden spoon for a minute until grains are coated. Add wine, and cook on medium heat until wine is absorbed. Add ½ cup of stock and stir, until it is absorbed. Add the asparagus pieces. Continue adding stock in ½ cup portions as the rice dries out. Continue cooking for about 20 minutes until rice is cooked bu al dente. Typical risotto is characterized by firm grains in a creamy smooth base. Remove from heat, stir in the cheeses, and serve immediately.