Mmmmm....creamy risotto. My wife's favorite. I really like the simple, yet refined flavors from melding the uniqueness saffron brings, the creamy, slightly sweet mascarpone, and the saltiness of the parmigianno regianno. It seems like 3 out of 4 times I ask, "honey, what would you like for dinner?", I get "risotto!". Add a little butter sauteed asparagus and you get color contrast and complimentary flavor that brings it all together.
For the Risotto:
4 to 6 Cups of Chicken Stock, Homemade Preferably
1 Cup Aborio Rice
1/2 Medium Yellow Onion, Diced Fine
1/2 Cup Chardonnay
1/4 Cup Freshly Grated Parmigiano Reggiano
1/4 Cup Mascarpone Cheese
3 Tbs Unsalted Butter
1 Tsp Chopped Garlic
Pinch Saffron Threads
Kosher Salt and Freshly Ground Pepper
For the Asparagus:
1 Cup Chopped Asparagus
1 Tbs Unsalted Butter
1 Tsp Extra Virgin Olive Oil
Kosher Salt and Freshly Ground Pepper to Taste
Bring the chicken stock up to a simmer in a medium stock pot or pan. Reduce heat to low and keep warm. Place a medium large saute pan over medium heat. Add 2 Tbs butter, onion and garlic. Season with the kosher salt and pepper. Sweat the onions and garlic for about 3 minutes, add rice and saffron, continue to saute for about 2 to 3 minutes longer. Deglaze pan with wine and cook till almost completely absorbed, scrapping the yummy bits on the bottom of the pan. Add about 4 oz of stock, stirring the rice in a slow motion. When the stock is just about absorbed into the rice, add another 4 oz or so of stock, again stirring in a slow motion. Continue these steps until the risotto is tender, yet still has a little bite or al dente feel. You may need more or less of the stock depending. This cooking process should take about 20 to 25 minutes. Remove from heat and add the mascarpone, Parmigiano Reggiano, remaining Tbs butter and stir until combined. Taste and correct seasoning if needed with a little more kosher salt and pepper.
During the last 5 minutes of cooking time for rice, start sauteing the aspargus over medium heat in a small pan with the butter. Season with a little kosher salt and pepper. Cook until just tender.
Spoon the creamy risotto onto a plate, top with some of the sauteed asparagus and grate a little more of the Parmigiano Reggiano over the top. Enjoy!
