The classic method for making risotto is to stand over the pan and stir the rice as you slowly ladle in stock, making sure to wait until the rice absorbs the liquid before adding more. This method has you adding a lot of liquid in the beginning, simmering and letting the rice absorb the liquid, then stirring in the end with a little more liquid, to bring out the starch. It produces the same creaminess you get if you were to stir constantly throughout the cooking process. What’s great is you can prep and cook other ingredients to add to the risotto while the rice is cooking, and the final dish is just as creamy and delightful as risotto made the traditional method.
Course Main Course
Cuisine Italian
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour
Servings 6
Calories 550kcal
Author Irvin
Ingredients
2tablespoonsolive oil
1medium onion, chopped
1medium leek, cleaned and chopped
6clovesgarlic, minced
1 1/2cupsArborio rice
1cupdry white wine
4 1/2cupschicken stock, dividedplus 1/2 cup more if necessary
1poundsliced King Trumpet Mushroomsor brown cremini mushroom
10ounceschopped thick cut bacon10 to 12 thick cut slices
1poundasparagus cut in halfand sliced lengthwise if thick
2 1/2ouncesbaby spinach
2 1/2ouncesarugula
1/4cupgrated Parmigiano-Reggiano cheese
Salt and pepper to taste
To serve
2tablespoonsextra virgin olive oil
1/4cupgrated Parmigiano-Reggiano cheese
Instructions
Place 2 tablespoons of the olive oil in a large saute pan. Turn the stove to high and heat until the oil starts to shimmer, then reduce the heat to medium. Add the onions, leek and garlic, cooking until the onions start to turn translucent. Do not let the garlic brown.
Add the Arborio rice and cook until the rice starts to turn translucent, about 1 to 2 minutes.
Add the dry white wine and cook, stirring occasionally to make sure the vegetables don’t brown, until the rice absorbs the liquid, about 2 to 3 minutes (it will absorb the liquid pretty fast). Add 4 cups of chicken stock and bring the liquid to a boil, then reduce heat to low so the liquid barely simmering. Cover and let sit for 15 minutes.
While the rice is cooking, place the bacon in another saute pan, and cook over medium heat until crispy, about 7 minutes. Scoop the bacon out of the pan to a bowl lined with a paper towel, then pour the bacon grease out of the pan into a heatproof cup or bowl. Don’t bother wiping out the pan, leaving a little residual bacon grease, and add the mushrooms. Cook until mushrooms are soft, about 5 to 7 minutes. Remove from heat.
Once the time is up, remove the lid from the rice and stir until all the liquid is absorbed. Increase the heat to medium, add the remaining 1/2 cup of stock, along with asparagus, the bacon, and cooked mushrooms. Stir until the liquid is absorbed. If the risotto looks to dry, add more stock, 1/4 cup at a time.
Remove from heat and finish the risotto by stirring in the spinach and arugula, letting the residual heat wilt the greens. Stir in the cheese and taste, adding salt and pepper to taste.
Drizzle the top of risotto with the remaining 2 tablespoons of olive oil and serve with extra grated cheese for topping.