Jump Start Spring with Asparagus Risotto

BY ERIC GUIDO | APRIL 24, 2020

There I was, a young culinary school student with a background in central and southern Italian cooking, but very little knowledge of the north, when I came to realize that our lesson that day was making Risotto. I suddenly felt tense, as a wave of anxiety washed over me, remembering when our Chef-instructor had explained at the beginning of our semester that the two preparations that define an expert chef are the perfect French omelet and Risotto. What’s more, it seemed alien to me, having grown up with my grandmother making fresh pastas and sauces based on olive oil, tomatoes, and herbs from our backyard. Flash in the pan preparations were my forte, using a minimal amount of ingredients. The idea of spending a ½ hour standing over a pot—no way. That is of course until I made my first Risotto, or should I say, when I tasted my first Risotto.

Talk about a paradigm shift, as with each delectable bite of silky, rich, and remarkably flavorful Risotto disappearing from my plate, suddenly all of the time and patience made perfect sense.  I decided that I would master this preparation. I would study it in all of its forms. When the time came that I landed my first job at a restaurant, Risotto was my signature dish.  

That was fifteen years ago, and today, I’m going to share all that I learned. The fact is that Risotto is really quite easy; it’s simply about patience and prep. With my video masterclass, you’ll be whipping up Risotto Bianco in no time, not to mention taking it to the next level, as I show you how to take a simple risotto and easily turn it into something special. What’s more, this article is jam-packed with helpful tips and tricks.  

Join me in making your first Asparagus Risotto, and pairing it with the perfect wine.

The video tutorial is packed full of hints and tips to cook the perfect Risotto.

Ingredients You’ll Need:

5 cups chicken stock

6 tbls. sweet butter (cubed)