Welcome, Tens! As requested, here is the recipe for Tons of Effing Risotto, as featured on Cooking with Sean and adapted from Alice Water's The Art of Simple Food.
3 TBSP butter
1 small onion, finely diced
1 1/2 cups Arborio (or similar) rice
1 lemon, zested and juiced
5 cups vegetable broth
1/2 cup Chateau Ste Michelle Gewurztraminer
1 bunch asparagus, cut on the diagonal into 1/4-inch pieces
1/2 cup grated parmesan
- Melt 2 tablespoons of butter over medium heat in a large saucepan. Add the diced onion and cook until soft and translucent, about 10 minutes.
- Add the rice and cook for about 5 minutes, stirring periodically. Rice should start to become translucent, but do not allow it to brown. Meanwhile, heat the vegetable broth in a separate pot until boiling, then turn off the heat.
- Add the lemon zest and wine to the rice. Cook until the wine is absorbed.
- Add 1 cup of the warm vegetable broth and cook at a vigorous simmer, stirring occasionally. When the rice starts to get thick, add another 1/2 cup of broth. Continue adding 1/2 cup at a time, every time the rice thickens.
- After about 12 minutes simmering in the broth, stir in the cut asparagus. Cook until the rice is tender, about 20 minutes in all.
- When the rice is just about done, stir in the parmesan cheese, half the lemon juice and the remaining tablespoon of butter.
- Taste for salt and lemon juice, adding more as needed. Enjoy!