looking for something to use (luckily my mom keeps the kitchen pretty stocked up on food, which made this much easier). In the end i decided on adding frozen peas and asparagus, as those were in my house and i thought would go well with risotto.First, i took the asparagus, cut the tips off, cut each stalk into two and then cooked them in lightly salted boiling water for a couple minutes. My mom told me that some recipes separate the stalks and the tips, but she seems tothink that it tastes better if you keep it all together, so that's what i did. Once they were done i took them out and drained them. I then left them until they are needed. Next, i put olive oil in a pan, and added onions
and spring onions. I allowed these to saute until they were just about wilted - not too much to be overcooked, but they had to be cooked enough that they weren't all still hard. I immediately added the risotto rice, but gradually, not all at once. I also had to make sure that i continued stirring it while adding it, as otherwise it becomes very easy for the rice to stick to the pan if the oil already in the pan doesn't mix into it. I then added dry white wine into the mixture, for flavour, which had to be absorbed. Once fully absorbed into the rice, i then had to start adding ladlefuls of hot chicken stock (which i heated up before and which my mom made the day before from chicken bones). Even when this was done i had to keep stirring the risotto to keep it from sticking.
After about 25 minutes of cooking (once the rice lost its chalky colour and became soft), i added salt and pepper, the peas, and the asparagus and then let it simmer for 10 more minutes. It was very important that i continued to taste the rice at this point, as i had to make sure that i didn't overcook it (that would have sucked after all that effort). Once i decided the risotto was ready i added chopped basil
and some Parmesan cheese. My mom then mixed it gently, made sure to cover it and i turned off the heat. It was now ready to eat!
and spring onions. I allowed these to saute until they were just about wilted - not too much to be overcooked, but they had to be cooked enough that they weren't all still hard. I immediately added the risotto rice, but gradually, not all at once. I also had to make sure that i continued stirring it while adding it, as otherwise it becomes very easy for the rice to stick to the pan if the oil already in the pan doesn't mix into it. I then added dry white wine into the mixture, for flavour, which had to be absorbed. Once fully absorbed into the rice, i then had to start adding ladlefuls of hot chicken stock (which i heated up before and which my mom made the day before from chicken bones). Even when this was done i had to keep stirring the risotto to keep it from sticking. After about 25 minutes of cooking (once the rice lost its chalky colour and became soft), i added salt and pepper, the peas, and the asparagus and then let it simmer for 10 more minutes. It was very important that i continued to taste the rice at this point, as i had to make sure that i didn't overcook it (that would have sucked after all that effort). Once i decided the risotto was ready i added chopped basil and some Parmesan cheese. My mom then mixed it gently, made sure to cover it and i turned off the heat. It was now ready to eat!
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