Every once in a while, I just want risotto. My favorite thing to do with this creamy rice dish is to add shredded cheese and a bit of white truffle oil. Though it takes a bit of time to make, it’s easy and delicious. I always make more than I need so I have leftovers.
The inspiration for this particular flavor combination came from dinner at a Seattle restaurant. They were able to make their risotto light by using fresh citrus and asparagus. It was a nice change from my usual flavor combination. At home, I decided to add basil to my version, and it was the best addition I could have made. That fresh basil flavor really complemented the rest of the dish. If you do garnish with truffle oil, do so sparingly because the flavor is really strong. A few drops will do.
1/2 onion, chopped
1 tablespoon olive oil
1 cup arborio rice
3 cups chicken broth
8 asparagus spears, cut into 1-inch pieces
1/2 pound of frozen peas, cooked
Two small lemons
1/2 teaspoon salt
White truffle oil (optional)
Fresh basil leaves
Sauté onion in olive oil over medium heat until onion becomes translucent.
Add rice and stir for about two minutes.
Stir in 1 cup of broth. Cook and stir until broth is absorbed. Stir in the rest of the broth, one cup at a time, until each cup is absorbed.
Stir in peas, asparagus, lemon juice, and salt.
Garnish each serving with a few drops of truffle oil and a few leaves of fresh basil.