RISOTTO WITH BONE BROTH
Ingredients:
□ 5 tablespoons unsalted butter
□ 2 garlic cloves, minced
□ 2 tablespoons extra-virgin olive oil
□ Kosher salt and freshly ground pepper
□ 3-4 CUPS Ancestral Fuel Bone Broth
□ 1 large onion, peeled and diced
□ 2 CUPS Arborio or other short-grained rice
□ 1 CUP dry white wine
□ 1-pound fresh asparagus, trimmed & sliced
□ 1 CUP freshly grated Parmigiano-Reggiano
□ 1 CUP frozen peas
□ 1 lemon zested and juiced
Instructions:
□ Heat 2 tablespoons butter and the oil in a large high -sided skillet over medium heat. Add the onion, season with salt & pepper, and cook (stirring occasionally until the onions begin to soften, about 4 minutes). Add the garlic and cook for 30 seconds longer.
□ Raise the heat to high and add the rice. Using a wooden spoon, stir the rice with the onion and fat until the rice no longer looks chalky and the grains begin to pop (2-3 minutes). Add the wine. Allow it to bubble vigorously until the rice absorbs it (about 1 minute). Add enough bone broth to just cover the rice (about 2 cups). Simmer, stirring and scraping rice away from the sides occasionally.
□ Cook the rice until it is almost dry (about 5 minutes), then again add enough broth to cover. Simmer, stirring and scraping rice away every so often until the broth is incorporated (about 5 minutes more). Add 1 cup of bone broth. Stirring more frequently now, cook the risotto until the rice absorbs the broth (about 3 minutes). Add a little more
broth. Simmer, stirring until the pan is almost dry again (about 3 minutes more). Lower the heat and add the asparagus and frozen peas, salt, pepper, and about 1/4 cup of bone broth.
□ Simmer, stirring constantly and adding broth in 1/4-cup increments until the rice is tender. Remove the pan from the heat and add lemon zest, juice, Parmigiano cheese and remaining 3 tablespoons of butter. Taste and adjust the seasoning as needed before serving
