Champagne and Asparagus Risotto

• 2 Tbs olive oil
• 1 medium onion, minced
  
• 1 cup arborio rice
• 1 1/2 to 2 cups chicken broth
  
• 2 cups Champagne
• 1 lb medium sized asparagus, trimmed
  
• black pepper, freshly ground
• salt
• 1 Tbs butter
• 2 Tbs Pecorino-Romano cheese, freshly grated

Directions

1. In a large skillet, heat the olive oil over medium heat.
2. Add onion and cook until the onion is translucent.
3. While onion is cooking, blanch asparagus for 2-3 minutes, plunge into ice water and cut into 1 inch pieces.
   
4. Add rice, stirring to coat all the grains. Cook, stirring, for a few minutes.
5. Add 1 cup stock. Cook, stirring, until stock is absorbed.
6. Add 1 cup Champagne or Saumur. Continue to cook over medium heat, stirring frequently.
7. When almost absorbed, add the rest of the Champagne.
8. After the Champagne is absorbed, add 1/2 cup of the stock. Cook, stirring, until the liquid is almost absorbed.
9. Add the rest of the stock in small amounts until rice is tender, about 30 to 40 minutes from when you put in the first cup of stock. I always find that the liquid to rice ratio is relative to the quality of the rice. You may need more than 4 cups liquid, you may need less.
10. Just before the last of the stock is added, add the asparagus to the rice.
    
11. Stir in freshly ground pepper, to taste.
12. Add the butter and cheese.
13. Stir well, taste for seasoning, adding salt and pepper if necessary.

Mushroom risotto with peas

Ingredients

• 8 cups canned low salt chicken broth
• 1/2 oz dried porcini mushrooms
• 1/4 cup unsalted butter
• 2 tablespoons olive oil
• 2 cups finely chopped onions
• 10 oz white mushrooms, finely chopped
• 2 garlic cloves, chopped
• 1 1/2 cups Arborio rice or short grain white rice
• 2/3 cup dry white wine
• 3/4 cup frozen peas, thawed
• 2/3 cup grated Parmesan
• salt and freshly ground black pepper, optional

Instructions
Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.

Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6-8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.

Emeril’s Three Cheese Risotto

Ingredients

• 1 tablespoon olive oil
• 1 cup chopped onions
• sale and white pepper
• 6 cups chicken stock
• 2 teaspoons chopped garlic
• 1 pound Arborio rice
• 1 tablespoon butter
• 1/4 cup heavy cream
• 1/4 cup grated Parmigian-Reggiano cheese
• 14 cup grated Romaino cheese
• 1/4 cup grated Asiago cheese
• 2 tablespoons chopped chives

Directions
In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the onion and season with sale and pepper. Saute for 3 minute, or until the onions are slightly soft. Add the stock and garlic. Bring the liquid to a boil and reduce to a simmer. Cook for 6 minutes. Add the rice and simmer for 18 minutes, stirring constantly, or until the mixture is creamy and bubbly. Add the butter, cream, cheese and chives. Reseason with salt and pepper. Simmer for 2 minutes and serve immediately.