My friend, Arlene, requested an easy risotto recipe. And so, here it is.
I used Ribe Risotto, but would prefer arborio. You'll also need some truffle-infused oil to add an intensified mushroom taste in the end. Both the risotto and oil are available in Santi's deli.
Saute chopped white onions and sliced portobello mushrooms in a pan with extra virgin olive oil. You can add shell fish (in my case, I added Manila clams) or you can add other vegetables if you want to keep this entirely vegetarian. Remove from the pan once cooked.
In a separate pan with boiling water and salt, plunge your baby asparagus. Allow to soften for about a minute or two. Then remove and set aside.
In the same pan where the vegetables were cooked, toss in the uncooked risotto. I use half a cup of uncooked risotto for a hefty serving per person. Allow the grains to get translucent. This will take about a minute or two. Then immediately...
...pour your stock, gradually. If you're serving this to vegetarians, use vegetable stock. If you added shell fish, you can use fish stock. You can also use chicken stock or beef stock. If you're cooking 400 grams of uncooked risotto, you'll need about 1.2 liters of stock.
Constant stirring and attention is required when cooking this dish. Truly, a labor of love.
Once the risotto is al dente, add some cream and grated parmigiano-reggiano. Season to taste. Stir. The consistency you're after is silky and a slightly runny. You may also add a knob of butter.
Place the risotto on a deep plate and assemble the shellfish, mushrooms, and asparagus. Then drizzle with truffle-infused oil, liberally.