Lemon Risotto with Three Cheeses and Grilled Asparagus
Lemon Risotto with Three Cheeses and Grilled Asparagus ~ a sunny Mediterranean rice dish enhanced with lots of cheese and fresh lemon. It gets a gorgeous color from a saffron infused broth.
Cuisine: Italian American
the juice and zest of 1 lemon
1/3cupMarsala wineor any dry white wine
2-3ozmascarpone cheeseabout 1/3 of the 8 oz tub
1/2cupshredded Asiago cheese
1/ 3cupcrumbled Gorgonzola cheese
fresh thyme sprigs
salt and fresh pepper
Set oven to 450F
Wash and trim the bottom third off the asparagus. Lay it out on a baking sheet and drizzle with olive oil. Roll the asparagus in the oil to coat. Roast in the pre-heated oven for 5 minutes. You can also use a grill, or the broiler. Just don't overcook it. Remove to a cutting board and slice on a diagonal into bite sized pieces. Set aside.
In a small saucepan heat the stock and water to a simmer. Add in the saffron threads. Keep it hot on the stove.
In a heavy wide bottomed pot, heat the olive oil and butter over medium heat. Saute the onion and shallot for about 5 minutes until translucent, do not brown.
Add in the rice and stir to coat the rice with the oil and butter. Cook for a minute or two.
Add in the lemon juice and stir until absorbed.
Add in the wine and stir till absorbed.
Using a large ladle or a cup measure, scoop about 2/3 cup hot stock into the rice and stir until it is almost completely absorbed. Make sure you have the heat on high enough so that the slow simmer never stops, but not so high that the rice sticks.
Continue adding the broth as soon as the previous cup has been absorbed, when you can drag the spoon along the bottom of the pan and the rice parts with no thin liquid immediately filling in the gap.
When you start to get toward the end of the broth, taste the rice to see how much longer it needs. Just like with pasta, you want it al dente...not mushy. I usually have about a cup of broth leftover. This will usually take about 35-40 minutes, give or take.
At the end, turn off the heat, add the cheeses and the asparagus. Gently strip the leaves from several sprigs of fresh thyme and add in as well. Stir to combine and melt the cheeses, Check your seasonings, add more salt and pepper if needed. If the cheese has absorbed liquid and the risotto is dry, add a bit more broth. I like to serve my risotto a little on the wet side, in shallow bowls. It tends to thicken as it sits. Garnish with thyme and lemon zest.
https://theviewfromgreatisland.com/lemon-risotto-with-three-cheeses-and-grilled-asparagus/ March 14, 2012