First you get the rice, then you get the risotto, then you get the respect. Use our secret famiglia recipe to share with your family and you will earn their respect.
Get The Risotto shirt for everyone in your family and no one will mess with your risotto or your family. Capsiche!

 

Risotto

6 cups plain old water

3 Tbsp butter

1 white onion, finely chopped

2 cloves garlic, finely minced

2 cups arborio rice

1 cup white wine

1 package of boursin cheese

salt to taste

 

Garnish

10 asparagus spears

fresh chives, finely chopped

1/2 cup fresh parsley, chopped

1/4 cup of walnuts, chopped

 

really good olive oil 

 

Get 2 large pots on the stove. Fill one of the pots with 6 cups of plain water, and bring to a boil.

Place the other pot over medium heat, and sweat the onions and garlic in butter until soft and translucent, using a wooden spoon. Add the arborio, and stir to coat the individual grains with oil. Add the white wine, and stir until the boozy smell evaporates.

If the pot of water is boiling you can plunge the whole asparagus into the water for 60 seconds. Pull them from the hot water and submerge them in a bowl of ice water for 5 minutes. When cool, cut them into bite sized pieces.

Now add enough water to make it soupy and stir. When the liquid evaporates a bit and the rice is no longer soupy you can ladle in more stock to maintain that soupy consistency.

Continue this progression of ladling and stirring and ladling and stirring until all the stock has been used and the rice is creamy and cooked with just a little bite to it. Add the boursin cheese at the last minute and stir it all in until smooth.

To finish the risotto, adjust the flavour with salt to taste. I like risotto to be very liquidy so it spreads out flat in a shallow bowl.

Serve it in shallow bowls so the risotto pools out. Top with asparagus, a scattering of walnuts and parsley and a really generous drizzle of olive oil.

Serves 6 family members.