Spring Onion Risotto - Martha Stewart Living Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Olive oil,
Salt & freshly ground pepper,
6 tbsp: Minced shallots, about 4
2 cup: Arborio rice,
1 tbsp: Minced garlic,
5: -6 C chicken stock,
2 cup: Sliced leeks, (2 large or 4
-preferably homemade,
-small), white parts only
1/2 cup: Dry white wine,
10: Scallions, sliced, green
1/4 cup: Snipped fresh chives,
-and white parts separated,
2 ounce: Taleggio cheese,
1/2: Vidalia or other sweet,
1/4 cup: Freshly grated Parmesan,
-onion, chopped
Chive blossoms, for garnish
Directions:
1. Heat oil in a large, heavy saucepan over low heat. Add shallots and
garlic and cook for 5 minutes, or until soft, Add leeks, scallion
whites, and onions, raise heat to medium, and cook until very soft, 8
to 10 minutes. Season lightly with salt and pepper. Add rice and
cook, stirring, for 4 to 5 minutes, or until grains are glossy.
2. In a large saucepan, bring stock to a simmer. Add salt to taste.
Raise heat under rice to medium high, add wine, and cook, stirring,
until wine is nearly absorbed. Add a ladleful of stock and cook,
stirring, until liquid is nearly absorbed. The rice should be
simmering at all times. Continue stirring in stock a ladleful at a
time until rice is creamy and fim but not hard in the center, 15 to
20 minutes.
3. Stir in chives, rcscrving some for garnish, and half the scallion
greens, discarding the rest. Cook for 1 minute, Stir in cheeses,
adjust seasonings, and garnish with chives and chive blossoms, if
desired. Serve immediately.
NOTE: If you cant find Taleggio, substitute one or two tablespoons of
unsalted butter, and increase the Parmesan to one-half cup.
Martha Stewart Living/April & May 94/Scanned & fixed by Di and Gary
Submitted By FRED TOWNER On 10-17-94
Source from luhu.jp
garlic and cook for 5 minutes, or until soft, Add leeks, scallion
whites, and onions, raise heat to medium, and cook until very soft, 8
to 10 minutes. Season lightly with salt and pepper. Add rice and
cook, stirring, for 4 to 5 minutes, or until grains are glossy.
2. In a large saucepan, bring stock to a simmer. Add salt to taste.
Raise heat under rice to medium high, add wine, and cook, stirring,
until wine is nearly absorbed. Add a ladleful of stock and cook,
stirring, until liquid is nearly absorbed. The rice should be
simmering at all times. Continue stirring in stock a ladleful at a
time until rice is creamy and fim but not hard in the center, 15 to
20 minutes.
3. Stir in chives, rcscrving some for garnish, and half the scallion
greens, discarding the rest. Cook for 1 minute, Stir in cheeses,
adjust seasonings, and garnish with chives and chive blossoms, if
desired. Serve immediately.
NOTE: If you cant find Taleggio, substitute one or two tablespoons of
unsalted butter, and increase the Parmesan to one-half cup.
Martha Stewart Living/April & May 94/Scanned & fixed by Di and Gary
Submitted By FRED TOWNER On 10-17-94
Source from luhu.jp