Ina Garten Makes Risotto With a Longtime Fan

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Ina Garten’s One-Pot Oven Risotto

(This recipe is reproduced from Garten’s book “Go-To Dinners” [Clarkson Potter, 2022].)

Good olive oil

1¼ cups thinly sliced shallots (2 large)

1 pound fresh asparagus, tough ends removed, cut diagonally in 1-inch lengths (see note below)

1½ cups Arborio rice (10 ounces)

5 to 6 cups simmering chicken stock, preferably homemade

½ teaspoon saffron threads

½ cup dry white wine

1 cup freshly grated Italian Parmesan cheese, plus extra for serving

3 tablespoons unsalted butter, diced

Kosher salt and freshly ground black pepper

Serves 4

1. Preheat the oven to 350 degrees.

2. In a medium (11-inch) Dutch oven such as Le Creuset, heat 2 tablespoons olive oil over medium heat. Add the shallots and cook for 2 minutes. Add the asparagus and cook for 5 minutes, stirring occasionally, until al dente. Transfer to a bowl and set aside.

3. In the same Dutch oven, heat one additional tablespoon olive oil. Add the rice and stir to coat the rice with oil. Add 4 cups of the chicken stock and the saffron, bring to a simmer and cover. Transfer to the oven and bake for 35 minutes, until the rice is tender and the liquid is absorbed.

4. Remove from the oven and add the white wine, stirring well until incorporated, then add one more cup of chicken stock, the Parmesan, butter, 2½ teaspoons salt and 1 teaspoon pepper. Stir vigorously with a wooden spoon for 2 to 3 minutes, until the risotto is thick and creamy, adding more chicken stock, if necessary, to keep the risotto very creamy. Stir in the asparagus-and-shallot mixture and serve hot sprinkled with extra grated Parmesan.

Notes

To reheat, add a little white wine and reheat in individual bowls in the microwave. Sprinkle with Parmesan and serve hot.

Instead of asparagus, you can use broccolini, broccoli, snow peas or snap peas; or you can add frozen peas just before serving.

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