1 cup Arborio Rice
3 cups chicken stock
1 small onion chopped fine
2 cups mushrooms, white, cremini, wild or any combination of those
¾ cup diced pancetta
½ - 1 cup grated Grana Padano or Reggiano Cheese
2 Tbsp Liquid Gold Cobrancosa Extra Virgin Olive Oil
2 Tbsp Liquid Gold Butter Flavoured Olive Oil
1 cup Asparagus cut into ½ inch pieces
1 cup dry white wine
2 Tbsp Liquid Gold Neopolitan Herb Balsamic vinegar
2 Tbsp chopped Parsley
1 clove chopped fresh garlic
2 sprigs fresh thyme
- Place stock in a medium saucepan and heat to a gentle simmer.
- Put oils in a large saucepan on medium heat. Add onions and garlic. Saute without browning until translucent, approximately 5 minutes.
- Add rice and mushrooms, stir to coat in the oil. Continue to stir for about 3 more minutes. Add white wine.
- Using a ladle, add one scoop of the stock to the rice, and stir with a wooden spoon as it starts to cook. When stock is mostly absorbed, add another ladle of stock.
- Repeat this process, stirring frequently, until rice is cooked ‘al dente’. When rice is almost done, add asparagus pieces. Stir gently as asparagus cooks.
- Remove from heat and stir in cheese and chopped parsley. serve immediately, drizzled with Rosemary Olive oil if desired.
Serves 4
Recipe courtesy of Chef Krista Melanson