white wine and asparagus risotto

Risotto can be an intimidating dish. But I'm here to tell you, friends, fear not. Once you've got the process down, it's a no-fail meal that will make its way into your dinner rotation in no time. This is my go-to recipe for Risotto. I change it up from time to time, but about 90% of the time I make it just like this. Let's get started.

First, you need wine (hooray!). This is one of my favorite bottles. You need a dry white; nothing too sweet. I love this one because I can usually find it for less than $6 a bottle, and it tastes good enough to drink. NEVER cook with a wine you wouldn't be willing to drink on its own. You'll only need 1.5 cups for the recipe, so go ahead and have a glass while you cook. After all, cooking is supposed to be fun.

Next, get 2 pots ready. One regular pot with 4 cups of chicken broth. Crank the heat up on the broth until it comes to a boil. Cut your asparagus into 1-2" pieces. Blanch them in the stock for 2-3 minutes. Remove and set aside. Don't worry about keeping it warm; the risotto will warm it up later when we add it back in. Keep the broth in the pot and reduce it to a simmer. We are going to feed it to the risotto.

Then, bust out a heavy bottomed pan for the actual risotto making. I use my handy-dandy Le Creuset Dutch Oven. It cooks the rice evenly and maintains a nice, constant heat, which is really important when cooking risotto. We don't want it to burn. Crispy risotto = expensive dog food. Turn your stove top to medium-high heat.

Melt 2 tbsp. of butter with 2 tbsp. of olive oil. The butter is for flavor, and the oil keeps the butter from burning. Finely dice a shallot and 2 cloves of garlic and have them on standby.

Grab your sous chef. Once the butter is melted, add your shallots. Stir them around for 3 minutes as they become translucent. Then add garlic and 1.5 cups of Arborio rice. Stir constantly for 3 minutes. This step preps the rice to absorb more liquid (so I'm told). If it starts to brown, turn down the heat a bit and go to the next step.

Add 1.5 cups of white wine. Stir constantly for 3 minutes (3 minutes is going to be a recurring theme in this recipe, so commit it to memory).

About every 3 minutes or so, you'll want to add a ladle full of chicken broth to the risotto when it looks like most of the liquid has been absorbed. Stir constantly. Always be stirring. If you're wondering whether or not you should stir the risotto, you should. Stir.

Since your sous chef has the stirring under control (with parental supervision from Dad; I'm not an idiot), go outside and grab some fresh herbs. Mine are looking a bit sad because we are still coming out of winter, but the rosemary and oregano have made it through the winter, so that's what I'm using. Any herb you have around will do. Basil and Italian Parsley are delicious choices.

Check to make sure the baby is still alive. He is.

Your risotto should be looking about like this now. Keep adding that broth 1/2 - 1 cup at a time after most of the liquid is absorbed.

When it looks like this, you're done! I use the full 4 cups almost every time. Give it a taste (don't burn your mouth). It should be tender while still having a little bite. We don't want mush, but we don't want crunchy.

Now we flavor it. Remove the pot from the heat. Add salt and pepper to taste, the asparagus, 1 tbsp. butter, and 1/2 - 1 cup of Parmesan cheese. Stir.

I serve them up in small bowls (so I feel less guilty when I go back for seconds, which I always do). I take my block of Parmesan and use a vegetable peeler to shave ribbons of Parmesan on top, and crack on a bit more fresh ground pepper.

Yummy yummy yummy. This is the stuff of dreams.

This serves 4 normal adults. 3 if I'm around.

the goods:

• 1.5 cups dry white wine
• 4 cups chicken broth
• 1 bunch asparagus, cut in 1-2" pieces
• 3 tbsp. unsalted butter, divided
• 2 tbsp. olive oil
• 1 shallot, finely diced
• 2 cloves of garlic, minced
• 1.5 cups Arborio rice
• kosher salt (about 1 tsp)
• freshly ground black pepper (about 1/2 tsp)
• 1 cup Parmesan cheese

how to:

1. Bring chicken broth to boil in a medium pot. Blanch asparagus for 2-3 minutes. Set aside and reduce broth to a simmer.
2. Heat Dutch Oven (or heavy bottom pot) to medium-high. Melt butter in olive oil. Add shallots and cook 3 minutes.
3. Add garlic and rice and cook 3 minutes, stirring constantly.
4. Add 1.5 cups Arborio rice and cook 3 minutes, stirring constantly to avoid browning or burning.
5. Add 1.5 cups wine. Stir constantly.
6. When most of the liquid is absorbed, add chicken broth one ladle-full at a time (roughly 1/2 - 1 cup). Stir constantly. Add more broth every 3 minutes or so as liquid is absorbed.
7. When all of the broth has been added, remove from heat. Stir in salt, pepper, asparagus, 1 tbsp. butter, and Parmesan.
8. Serve immediately. Try not to embarrass yourself by eating 3 bowls. Or don't. Your call.