Thursday, February 24, 2011

Tons of Effing Risotto

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.

Ingredients
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


Directions
  1. 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.
  2. 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.
  3. Add the lemon zest and wine to the rice. Cook until the wine is absorbed.
  4. 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.
  5. After about 12 minutes simmering in the broth, stir in the cut asparagus. Cook until the rice is tender, about 20 minutes in all.
  6. When the rice is just about done, stir in the parmesan cheese, half the lemon juice and the remaining tablespoon of butter.
  7. Taste for salt and lemon juice, adding more as needed. Enjoy!

25 comments:

  1. Thanks Megan - this is a definite Rawr!

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  2. Another 10 from Bainbridge Island WA. Tons of F'n Risotto sounded like a riot when Sean Luke and Jen were making it! I'll be making it soon. Congratulations on your win!

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  3. Awesome! Thanks for sharing, I'm excited to try it after hearing how great it went for Luke and Sean.

    Jenn (an ArgenTEN...Argentina TEN)

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  4. So glad you linked this! Ingredients are in my kitchen, ready to RAWR!

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  5. I MADE AND AM EATING TONS OF EFFI/NG RISOTTO RIGHT NOW A+++

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  6. Megan in Wallingford (Seattle)February 28, 2011 at 7:36 PM

    Thanks, Megan! I'm a non-cooking Ten, and I made this tonight! Delish!

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  7. So glad you guys have been enjoying it! We made it again for dinner tonight, I can't get enough!

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  8. Eating it right now (with peas instead of asparagus) and it is so very yum. Thanks so much for the recipe, and congrats on your win!

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  9. Tod and Gerie in Eatonvile
    Eating ToFR, best Risotto I ever made, of course, it's the first I have attempted.
    I had oranges and no lemons so I did some orange peel instead.used some lemon juice from a bottle. Delicious!So much fun listening to Seany,Luke and Jen do this recipe together.
    I was right there with you Jen, the boys were driving me crazy. Great food

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  10. I just made this a week ago, after my son played me the TBTL episode. It was a huge hit, and no one in my family (including me) had ever tried risotto before.

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  11. Just searched for this recipe again after not making it for some time. I'd been thinking about it for weeks and it was an answer to a trivia question at the TBTL book club meeting, which really pushed me along to doing it! Rawr!

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  12. I feel warm and I'm levitating!

    Danielle
    A Berkeley Ten

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  13. Thanks for the post...I am making it tonight

    Michele, a Wiscon-ten

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  14. Thanks for the recipe.

    I have been trying to get my health on, so I added more vegetables (specifically, 1 pound of brussel sprouts, quartered, 1 zucchini and 2 carrots, sliced) and used brown rice.

    Adding the vegetables was fine, but brown rice takes longer to cook. If anyone wants to try this, increase the cooking time by about 20 minutes. So you simmer the rice about 30 minutes before you add the vegetables, and the total simmer time is 35-40 minutes.

    To your health!
    Jeff
    A tengeleno

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  15. I finally tried the recipe today. This was fantastic! I used natural gluten free chicken stock, and I didn't have the Gewurztraminer, so I used Pinot Grigio. Aldi had some great baby asparagus. Your instructions were very easy to follow. Thanks for sharing!

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