Most families have those recipes that are absolute staples, fan favorites…but have any of them gotten your friends laid!?
This recipe went viral on Tik Tok the other night and with good reason. It’s 8 ingredients (plus s&p), takes about 30 minutes, and tastes like it came from a 5-star restaurant!
The best part about this recipe, to me, is that my mom got it out of our local grocery store’s magazine publication (from 2007… vintage!)- this did not come from NYT Cooking or Bon Appetite…just the Sendik’s Market magazine!
Without further ado, I bring you the “Get Lucky Risotto”!
Ingredients (serves ~4-6)
¾ pound asparagus (1 bunch)
¼ pound shiitakes, stemmed and wiped clean (I do 2 boxes bc I like lots of shrooms)
1 quart chicken stock (I usually add about 1.5 quarts to the pot for backup)
4 tablespoons (1/2 stick) unsalted butter
1 large onion, finely diced
½ teaspoon salt
1 cup Arborio rice
½ cup dry vermouth or white wine
Freshly ground white pepper
½ cup freshly grated Parmigiano-Reggiano
Recipe
**the key to a good risotto is to constantly stir. do not leave your risotto unattended for longer than 15 seconds!
Snap off tough ends of asparagus. Wash stalks well, then cut diagonally into ¾-inch lengths. Cut shiitakes in half and then crosswise into thin strips. Set both aside.
In a medium saucepan, bring stock to a boil and keep warm throughout duration of cook.
Melt butter in a large, deep, heavy skillet over medium heat. Add onion and the ½ teaspoon salt and cook, stirring constantly, until softened, about 5 minutes.
Add shiitakes and cook, stirring constantly, 5 minutes more. Stir in rice and cook, stirring constantly, until grains are coated with butter, about 1 minute longer. Stir in vermouth and cook, stirring, until it is completely absorbed.
Add 1 cup (I usually do 1-1.5 ladles) of hot stock and cook, stirring constantly, until it is completely absorbed. Stir in asparagus and 1 more cup of stock. Cook, stirring, until absorbed. Repeat with remaining stock, 1 ladle at a time, until rice is al dente, about 20 minutes. Stir in 1 ladle more stock and cook until half-absorbed, then season with pepper to taste. Stir in cheese and cook until it melts. Season to taste with salt and serve.
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Bon appetit- you’ll be addicted to this risotto! Serve alone or with a hearty protein like a roasted chicken or lamb chomps!
xx
gabi