|Serving Size:||1 Portion|
|For The Risotto:|
|1||Pkg. Boursin Garlic & Fine Herbs, Softened|
|1||Cup Caranaroli or Arborio Rice|
|3||Tbsp. Extra Virgin Olive Oil|
|4||Shallots, Finely Diced|
|1/2||Cup Dry White Wine|
|2||Tbsp Unsalted Butter|
|1 1/2||Cups Finely Grated Parmigiano Reggiano|
|2||Tbsp. Finely Chopped Parsley|
|Zest of One Lemon|
- Bring 5 cups water to a boil and add 1.5 tsp salt.
- In a different pot heat the olive oil and add the shallots. Cook until the shallots are translucent and then add the rice.
- Saute the rice until the rice are lightly translucent at the edges and are coated in the oil. Add the white wine and stir, cooking until the wine is almost completely dry.
- Lower heat to medium and add the boiling water in 1/2-3/4 cup increments, stirring the rice constantly and waiting for the first addition of water to evaporate before adding the next. After about 12 minutes taste the rice. It should still have a hard center but be close to being done.
- Add the asparagus and cook it in the rice with the remaining additions of water.
- When the rice is nearly done (you want it to be al dente…do not over cook it) take it off the heat and add the butter, half of the Parmigiano, 4-6 oz of Boursin® cheese, the lemon zest and the parsley. Stir it all through and taste for seasoning. (Tip: Add a few splashes of water if needed to achieve a loose creamy texture).
- Divide among four serving bowls and top with the remaining Parmigiano.
Chef Andrew Zimmerman’s take on a classic Italian staple is a true flavorful delicacy.