The Millennial Chef

Double A Risotto

If you're wonder what "Double A" risotto means.. don't worry I made it up this morning! It's my Asparagus & Arugula Risotto with vodka. Usually, you would use white wine as your alcohol factor in the traditional risotto. However, I didn't have any on hand, but I did have vodka (I always have vodka). So, I thought, OK let's swap the wine for the vodka and see what happens! Well, it turned out even better than the wine and now I will only use vodka moving forward. It gives the risotto this fresh, acidic flavor that pairs beautifully with the creaminess of the ricotta and heavy cream. You will love this new rendition!

Ingredients-

Extra virgin olive oil

Butter

1 large red onion

1.5 cups of arborio rice

1 clove of garlic, sliced thin

1-2 teaspoons of fresh thyme

2-3 tablespoons of vodka

5-6 cups of low sodium chicken stock

1 pound of asparagus, cleaned and cut into pieces

2 cups of fresh arugula

1 lemon, zest & juice

1 cup of ricotta cheese

1/2 cup of parmesan cheese

Splash of heavy cream (1 tablespoon)

Salt and pepper, to taste

Serving size: 4

Directions:

  1. You will need two pots for this recipe. One big pot to make the actual risotto in and one smaller pot to add in 6 cups of your stock in. Start by pouring the stock in the smaller pot and bring to a medium to low heat. Then, in the larger pot add in 1-2 tablespoons of olive oil and 2 tablespoons of butter. Melt and then add in the red onion. Cook this on medium heat until the onions have softened and season with salt and pepper. Then, add in the rice, garlic, lemon zest and and thyme and cook for another minute or so or until the rice gets toasty. Next, add in the vodka and bring the heat up to high. Cook this for about 2-3 minutes or until the alcohol is cooked off and reduced. Bring heat back down to medium.
  2. Now its time to add in the chicken stock a few ladles at a time. Start by adding in 2 ladles of stock at a time and mix. You want to mix the stock around until the liquid is absorbed. It'll take a minute or two for each stage of the liquid to be absorbed. Continue adding in the stock until it has all been absorbed. It'll take about 20 minutes. You want the rice to be al dente (firm to the tooth), and then consistency to be creamy. When you have a few ladles left to add, add in the asparagus and arugula. Cook until the asparagus softens a bit. Taste for seasonings here.
  3. Then, turn off the heat, and add in the lemon juice, ricotta & Parmesan cheese, and heavy cream. Mix until everything is incorporated and you're left with creamy delicious risotto. Garnish with more lemon zest and Parmesan cheese and enjoy!

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