Description
A gourmet dish inspired by the flavors of Orange County, featuring seasonal ingredients and advanced cooking techniques.
Ingredients
Scale
- 2 cups of Arborio rice
- 4 cups of chicken broth
- 1 cup of dry white wine
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 1 cup of fresh asparagus, chopped
- 1/2 cup of grated Parmesan cheese
- 2 tablespoons of olive oil
- Salt and pepper to taste
Instructions
- Heat the chicken broth in a saucepan and keep it warm over low heat.
- In a separate large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
- Add Arborio rice to the skillet, stirring to coat the grains with oil.
- Pour in the white wine, stirring until absorbed.
- Gradually add warm chicken broth, one ladle at a time, stirring frequently until absorbed before adding more.
- After about 15 minutes, stir in the asparagus and continue cooking until rice is al dente.
- Remove from heat, stir in Parmesan cheese, and season with salt and pepper.
- Plate with a sprinkle of extra Parmesan and a drizzle of olive oil.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Experiment with different seasonal vegetables for variations.
- Consider using a finishing oil or herb for plating aesthetics.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 5mg
Keywords: orange county food, gourmet risotto, culinary techniques, asparagus risotto