Asparagus and Lemon Risotto With Parmesan Crisps

 

Asparagus And Lemon Risotto With Parmesan Crisps

Asparagus is one of the first vegetables that are ready when spring arrives. The audible snap of the stems during prep is deeply satisfying, and the zest of lemon energizes these flavorful bites in this dish. The creamy, rich risotto warms the body from the inside out.

Ingredients
4 cups vegetable or chicken broth

2 tablespoons olive oil

2 tablespoons butter

1 small onion, finely diced

2 cloves garlic, minced

1 cup uncooked Arborio rice

½ cup dry white wine

1 teaspoon salt

1 bunch fresh asparagus, trimmed and cut into 1-inch pieces

Zest and juice of 1 lemon

½ cup grated Parmesan cheese

Fresh parsley for garnish
Parmesan Crisps
1 cup of grated Parmesan cheese
Freshly cracked black pepper (optional)

Directions

Prepare Parmesan crisps: Preheat oven to 400 degrees F. Line baking sheet with parchment paper. 

Spoon 1 tablespoon mounds of grated Parmesan cheese onto parchment paper, a few inches apart. Optionally, add freshly cracked black pepper over mounds. 

Bake for 5 to 7 minutes or until cheese is melted and golden. Let cool before gently removing from parchment paper.

Prepare risotto: In medium saucepan, heat broth over low heat. 

In large skillet or saucepan, heat olive oil and butter over medium heat. Add diced onion and cook until translucent, about 3–4 minutes. Stir in garlic and cook 1 minute until fragrant. 

Add in Arborio rice and toast, about 1–2 minutes, stirring frequently. Pour in white wine and cook until mostly absorbed.

Begin adding warm broth to rice 1 ladle at a time, stirring frequently. Wait until liquid is mostly absorbed before adding more. Continue this process for about 18–20 minutes, until rice is creamy and al dente. 

In last 5 minutes of cooking, add asparagus pieces to risotto and stir in. Finish with salt, lemon juice and zest. Serve in bowl, and top with extra asparagus and Parmesan crisps. Optionally, garnish with parsley.

Mushroom Risotto

Mushroom Risotto

Ingredients
¼ cup oil or butter, ghee, or olive oil, divided
1½ pounds mushrooms oyster mushrooms are recommended, but a  

    mix of any variety can work.

1 teaspoon salt divided
1 onion minced
2 cloves garlic minced
1 tablespoon fresh thyme or marjoram stems discarded, minced
1½ cups Arborio rice uncooked
⅔ cup dry white wine
5 cups broth bone/veggie/chicken/beef
½ cup grated Parmesan cheese
Fresh parsley for garnish optional
High quality olive oil for drizzle

Directions:
Heat half the oil in frying pan over medium-high heat. Add mushrooms and ½ teaspoon salt; sauté for not more than 5 minutes. Remove from heat and set aside.

In another large frying pan, sauté onions in remaining oil on medium heat until softened. Add garlic, herbs, rice, and remaining ½ teaspoon salt, stirring for 1 minute. Add wine, stirring until wine has almost evaporated. Stir in 1 cup of broth, and add mushroom and cheese at the same time. Continue to add remaining broth, 1 cup at a time, as previous broth is absorbed into the rice.

Stir frequently until rice is done to your liking and the mixture has reached the desired consistency, adding more water if needed. Garnish with more cheese, parsley, and a drizzle of top-shelf olive oil.

Serves 2

Pesto Shrimp Risotto For One

 

Pesto Shrimp Risotto For One

Preparing a recipe for one usually leaves you with many leftover ingredients not often used in your daily meal preparation or ingredients with a short shelf life.  Well this recipe is different.

Ingredients:

1 tablespoon butter

1 shallot chopped

1/2 cup arborio rice

1/4 cup white wine or dry vermouth

2 cups chicken, seafood or vegetable stock, heated

4 gorgeous shrimp,  peeled  and deviled

3 tablespoons your favorite jarred pesto 

1 tablespoon sour cream

1 pinch salt and pepper

Directions:                                                                            

In a medium sized braiser or any high-sided pan, melt the butter and sauté the shallot for a couple of minutes or until translucent,  Stir in the rice and continue stirring to coat the grains.  Add the wine and stir as the alcohol evaporates.  Stir the rice continuously while adding stock by 1/4 cup increments,

When the rice has just a slight crunch and near done, add the shrimp.  Caution!  Shrimp over-cooked becomes tough.  When rice has finished cooking and is creamy add the pesto, sour cream, salt and white pepper.  Serve immediately.

Seafood Pasta is never eaten topped with Parmesan cheese.

Pumpkin And Sage Risotto With White Truffle

Pumpkin And Sage Risotto With White Truffle Oil

This creamy and comforting dish combines the rich flavors of pumpkin and sage with the luxurious aroma of white truffle oil, making it a perfect autumn meal.
Ingredients:
1 cup Arborio rice
1/2 cup canned pumpkin puree
4 cups vegetable broth, kept warm
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup dry white wine
2 tablespoons white truffle olive oil
2 tablespoons Butter olive oil, or mushroom sage olive oil
2 tablespoons fresh sage leaves, chopped
Salt and black pepper, to taste
Grated Parmesan cheese, for garnish (optional)

Toasted pumpkin seeds for garnish (optional)
Directions:
In a large saucepan, heat the White Truffle Olive Oil and Butter Olive Oil over medium heat.  Add the chopped onion and cook until it becomes translucent, about 2-3 minutes. Stir in the minced garlic and cook for an additional 30 seconds.

Add the Arborio rice to the saucepan and stir to coat the rice with the oils, onions, and garlic. Toast the rice for about 2 minutes until it becomes slightly translucent at the edges.

Pour in the white wine and cook until it's mostly absorbed by the rice, stirring constantly.

Begin adding the warm vegetable broth to the rice, one ladle at a time. Stir continuously and allow the liquid to be mostly absorbed before adding more broth. Continue this process until the rice is creamy and cooked al dente, which should take about 18-20 minutes.

About halfway through the cooking process, stir in the canned pumpkin puree and chopped sage leaves. This will infuse the risotto with a lovely pumpkin and sage flavor.

Season the risotto with salt and black pepper to taste.

Once the risotto is cooked to your desired consistency, remove it from heat.

Drizzle White Truffle Olive Oil over the risotto and gently fold it in to incorporate the luxurious truffle aroma.

Serve the Pumpkin and Sage Risotto hot, garnished with grated Parmesan cheese if desired.   Enjoy!

Seared Scallops With Basil-Pineapple Risotto

Seared Scallops With Basil-Pineapple Risotto

There’s just something about the caramelized crust and meaty interior of scallops that makes them the perfect protein. They also have a naturally delicate flavor, so it’s important to let them shine with a simple seasoning of salt and pepper. However, that means whatever scallops are served with has to take the lead with big, bold taste. Cue basil-pineapple risotto! Once you make risotto with pineapple juice, you’ll be hard pressed to go without it ever again. If you’re looking to wow guests with a meal they’d be likely to find in a five-star restaurant, then this is your dish. 

Ingredients

2 cups pineapple juice 

1½ cups vegetable broth

3 tablespoons unsalted butter

⅓ cup minced yellow onion

1 tablespoon minced garlic

1¼ cups uncooked Arborio rice

¾ cup freshly grated Parmesan cheese

½ teaspoon kosher salt, plus more for seasoning

¼ teaspoon black pepper, plus more for seasoning

3 tablespoons minced fresh basil

1 pound sea scallops

2 tablespoons vegetable oil, plus more as needed

½ cup microgreens, for serving

Direcctions:

Combine the pineapple juice and broth in a medium saucepan set over medium heat. Bring the mixture to a simmer, then cover with a lid and remove from the heat.

Heat the butter in a large saucepan set over medium-low heat. Add the onion and garlic and cook, stirring, until the onion is translucent, about 5 minutes. Add the rice and cook, stirring, for 1 minute.

Add a ladle of the hot juice mixture to the saucepan and cook, stirring, until the liquid is fully absorbed. Continue adding the hot liquid to the saucepan, one ladle at a time and stirring intermittently, until the rice is no longer crunchy, about 30 minutes.

Stir in the Parmesan cheese, salt, and pepper, then turn off the heat and stir in the basil. Set aside, covered, while you cook the scallops.

Pat the scallops dry, then season with salt and pepper. Heat the oil in a medium skillet set over medium-high heat. Once the oil is hot, add half the scallops and cook undisturbed for 2 minutes. Flip the scallops once, then tilt the skillet and baste them with the oil. Continue cooking the scallops an additional 1 minute, until no longer translucent. Transfer to a plate and repeat with the remaining scallops, adding more oil as needed.

Divide the risotto among serving plates and top with the scallops.

Garnish with microgreens and serve.  Serves 4

Prep Time 10 minutes  Total time  1 hour.

Corn Risotto NYT

 

Corn Risotto              

Ingredients
For the Risotto
6 cups corn stock (see recipe below) or chicken stock
2 tablespoons unsalted butter
1 leek, white and light green parts only, finely chopped
1 teaspoon kosher salt
¼ teaspoon black pepper
1 cup arborio rice
½ cup dry white wine
1 ½ cups raw corn kernels (from about 2 ears corn)
1 cup grated Parmesan cheese
¼ cup heavy cream

2 tablespoons minced chives

For the corn stock, optional
2 corn cobs (kernels removed and reserved for risotto)
1 onion, cut into quarters
1 carrot, cut into 1-inch pieces
1 celery rib, cut crosswise into 1-inch pieces
Dark green leaves from 1 leek (reserve white and light green parts for risotto)
2 cloves garlic, smashed
1 teaspoon salt
1 teaspoon whole black peppercorns

Directions
Bring the corn stock or chicken stock to a simmer in a saucepan and keep it simmering as you prepare the risotto.

Melt 1 tablespoon butter in a wide, high-sided sauté pan over medium-low heat. Add leek and cook, stirring occasionally, until softened but not browned, about 6 minutes. Season with salt and pepper. Add rice and cook, stirring, until grains look slightly translucent.

Pour in wine and cook, stirring, until it has all been absorbed, about 1 to 2 minutes.

Add a ladleful of hot corn stock to the rice mixture and cook, stirring constantly, until rice has absorbed all of the stock. Continue cooking, adding ladlefuls of stock whenever rice mixture looks dry and stirring continuously. When half the stock has been added, stir in corn. 

Continue cooking until all of the stock is incorporated, corn is tender and rice is creamy and tender, about 30 to 40 minutes total.

Remove risotto from heat and stir in Parmesan and remaining tablespoon of butter. Cover and let stand for 5 minutes.

In an electric mixer fitted with the whisk attachment, beat cream at high speed until it holds stiff peaks. Uncover risotto, stir vigorously and season to taste with salt and pepper. Immediately before serving, stir in the chives, if using, then gently fold in cream.

For the corn stock optional:
Combine all ingredients with 6 cups water in a large pot. Bring to a boil over high heat. Reduce heat so liquid is simmering; cover pot and let simmer for 30 minutes. Strain through a fine-mesh strainer. Add enough water to bring liquid up to 6 cups.

Corn Risotto ~ James Beard Great American Chef Rally

Corn Risotto

 Cristeta Comerford, Chef to 

U.S. President Barack Obama 

The first time that I enjoyed Corn Risotto was when I attended the James Beard Great American Chef Rally in Milan Italy, June 2015.  Chefs of heads of government from around the world were in attendance.  An interesting dialogue with the theme, "How Will We Feed The Population of The World in 2050" followed introductions.   I requested my photo taken with President Obama's private chef, Cristeta Comerford and she obliged.  We also toured the Lisbon Bakery which is home to the world famous Panetonne and a winery famous for its Prosecco.  This Rally was held in conjunction with the "EXPO 2015".

Ingredients:

Produce

• 2 tablespoons Chives, fresh
• 1 Garlic clove
• 1 Shallot
• 3 sprigs Thyme, fresh

Condiments

• 1/2 teaspoon Lemon juice, fresh

Pasta & Grains

• 1 1/2 cups Arborio rice

Baking & Spices

• 1/2 teaspoon Black pepper
• 2 teaspoon Salt

Dairy

• 2 tablespoons Butter
• 1/2 cup Parmesan cheese, grated
• 1/4 cup Sour cream or creme fraiche

Liquids

• 4 1/2 cups Water, hot

Other

• 4 Large or 6 medium ears corn, 4 cups of kernels cut from cobs, divided, cobs reserved to make corn purée

  
  

  Directions:

  Prepare and measure all ingredients before you begin.

  Place olive oil in heated pan, add diced shallot and minced garlic.  When translucent add Arborio rice; stir to coat grains.  When edges appear to be lightly toasted add the 4 1/2 cups hot water and 2 thyme sprigs, stir and place the lid.  Reduce heat to medium low.  Cook for 15 to 17 minutes.  Stir twice, until al dente.

  
  Add 1/2 cup Parmesan cheese and corn liquid, continue cooking while stirring for three minutes.
  
  

  Add corn kernals and continue to cook 5 additional minutes.

  
  

  Remove thyme sprigs: add fresh lemon juice, creme fraiche, 1 cup corn kernels.  Add additional hot water if necessary. 

  
  

  
  

  
  

  
  

  
  

  
  

Summer Tomato Risotto With Saffron

A summery Tomato Risotto highlighting juicy, sweet, vine-ripened tomatoes, and infused with saffron.  Serve this as a vegetarian main, seasonal side dish, or top it off with smoky,  pan-seared shrimp. Vegetarian-adaptable!

Ingredients:
summer tomatoes!
onion
garlic
veggie stock
Arborio rice
saffron
salt & pepper
smoked paprika
a little pat of butter
parmesan

Directions:

While the tomatoes soften and blister in a skillet, start the risotto by sauteing the onion until golden and tender. Add the garlic.

Add the arborio rice or short-grain rice.  Sauté until the rice becomes translucent, approximately 1 or 2 minutes.

Add enough warm broth or stock to cover the rice, about 2 cups, along with a pinch of saffron.  If your saffron is deep and red, it will only take a pinch. If it is lighter in color- like orange or yellow, it may take a couple of pinches. Crush it in your fingers before adding.

Then add the warm stock a cup at a time, stirring frequently, letting the rice absorb it, before adding any more.

Be patient here, this will take 20-25 minutes.

At the same time, chop up your cooled, blistered tomatoes and add these along with all their flavorful juices into to the risotto pot.

Keep adding stock a cup at a time, letting the rice absorb it, each time.  I used about 6 3/4 cups of veggie stock here, but depending on heat level and the type of rice, it may take more or less.

Keep adding stock a cup at a time, letting the rice absorb it, each time.  I used about 6 3/4 cups of veggie stock here, but depending on heat level and the type of rice, it may take more or less.

Some may prefer a “looser” risotto, one that lays flat in a bowl, so feel free to add more broth, right before serving to get the consistency exactly how you like it.

At the end, the secret to the flavor is getting the salt balance right.

If it is bland, add more salt, pepper and a pinch of chili flakes.

Finish with some lemon zest for a touch of brightness.

Serve this as a vegetarian main, or side dish. Or feel free to add shrimp.

If adding shrimp, season with the spice rub in the recipe card.

Pan-sear for a couple of minutes until golden and flavorful.

Top of the risotto with the flavorful shrimp.

Obviously, if you have both meat-eaters and vegetarians in the same house, you can add shrimp to some and leave shrimp off others. Super easy. 😉

 

Italian Rice Salad With Cranberry Beans

Cranberry Bean

Italian Rice Salad With Cranberry Beans

Used in Italian, Spanish and Portuguese cuisine, Cranberry beans are plump and pale pink with maroon markings. They have an appealing sweet mild flavor and are a hearty addition to soup, salads, pasta dishes, and casseroles.

Ingredients
3/4 cup dried cranberry beans
2 cups Arborio rice
1/2 cup minced onion, sautéed in olive oil
1/4 cup lemon juice
1/4 cup capers, drained
1/3 cup chopped sun-dried tomatoes in oil, drained
1/4 cup chopped flat-leaf parsley
1/4 cup olive oil
Salt and pepper to taste

Directions:
Sort beans and soak overnight in bowl using 3 times as much water as beans. 

Rinse beans with cold water and place in heavy saucepan, cover with two inches of water and bring to a slow boil. Reduce heat and simmer uncovered until tender, about 45 minutes. 

Prepare rice according to directions on package. Turn rice out into large bowl to cool, gently breaking up any lumps. Add onions, lemon juice, capers, tomatoes, parsley, beans, olive oil, salt and pepper, and gently toss.  Serves 4

Red Mountain Quinoa Rissotto

Red Mountain Quinoa Risotto

This Quinoa Risotto is adapted from Red Mountain. It is served on its own or a half portion as an accompani-ment to fish or chicken. The truffle oil is to give a mouthfull of richness when you eat the risotto.  LCBO

Ingredients:
1 cup (250 mL) chopped onion
2 tsp (10 mL) chopped garlic
1 tbsp (15 mL) olive oil
1 cup (250 mL) arborio rice
½ cup (125 mL) Chardonnay or other white wine
3 to 4 cups (750 mL to 1 L) hot vegetable stock or 

    water
¼ cup (50 mL) each shiitake and oyster mushrooms, 

   slivered.
1 cup (250 mL) baby spinach
½ cup (125 mL) red bell pepper, chopped
½ cup (125 mL) edamame beans or peas
1 cup (250 mL) cooked quinoa   (combine ¼ cup/50 mL   

   raw quinoa with ½ cup/125 mL water and simmer 

   covered for 15 minutes.

¼ cup (50 mL) grated Parmesan cheese
Salt and freshly ground pepper
2 teaspoons (10 mL) white truffle oil

Directions:
Sauté onions and garlic in olive oil over medium heat for 2 minutes or until softened. Add dry rice and continue to sauté for 4 minutes or until the rice is lightly browned.

Deglaze the pan with wine and continue cooking until the liquid is evaporated. Add the vegetable stock, 1 cup (250 mL) at a time, stirring often, until the rice is cooked.

Add in the remaining vegetables and cooked quinoa, along with another splash of stock. Stir until they are fully incorporated and the spinach is wilted, about 2 minutes. Stir in Parmesan cheese. Season to taste.

Serve hot with a small drizzle of white truffle oil.

Rice Pudding With Caramelized Pineapple

RICE PUDDING WITH CARAMELIZED PINEAPPLE

Prep: 10 minutes
Cook: 5 minutes
Makes: 3 cups, 6 servings

Arborio rice is available in large supermarkets and online. Do not substitute regular white long grain rice, or you will have mushy rice pudding.
Ingredients:
1 1/2 cups skim milk
1 cup arborio rice
Pinch salt
1/2 cup half-and-half
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg and/or ground cardamom, optional
2 tablespoons butter
2 tablespoons brown sugar
1/2 ripe pineapple, diced, about 2 cups

Directions:
1. Put 1 cup of the milk, the rice, salt and 1/2 cup water into the pressure cooker. Close and lock the lid. Cook 3 minutes on high pressure. Let pressure drop naturally for 10 minutes. Then quick release steam.

2. Uncover the pot; turn on the saute function. Stir in remaining 1/2 cup milk, plus the half-and-half and granulated sugar. Saute, stirring, until sugar dissolves, about 3 minutes. Turn off heat; stir in vanilla, cinnamon and optional spices.

3. Melt butter in medium skillet; stir in brown sugar until dissolved. Stir in pineapple; cook until glazed, about 2 minutes. Remove from heat.

4. Serve rice pudding warm topped with the pineapple.

Note: I like cold rice pudding. Refrigerate it a few hours. Serve in small bowls with a generous drizzle of cold milk or half-and-half.

Nutrition information per serving: 282 calories, 6 g fat, 4 g saturated fat, 18 mg cholesterol, 52 g carbohydrates, 25 g sugar, 5 g protein, 71 mg sodium, 2 g fiber

Stovetop method: Put 1 cup skim milk, the rice, salt and 1 1/2 cups water into a medium saucepan. Heat to a boil. Reduce heat to very low. Cook, tightly covered, on low, stirring often, until rice is tender, about 20 minutes. Uncover and stir in 1/2 cup skim milk, half-and-half and sugar. Cook and stir until sugar dissolves, about 5 minutes. Remove from heat, and stir in vanilla, cinnamon and optional spices.

Roasted Dijon-Brushed Chicken Breasts With Herb Crust, Sweet Potato And Arugula Risotto

Roasted Dijon-Brushed Chicken Breasts With 

Herb Crust, Sweet Potato And Arugula Risotto

Chef Raymond Poitras suggests using guinea hens but small bone-in chicken breasts also work well in this quick-to-prepare entertaining dish. Chef Poitras from The Peninsula Restaurant, Niagara Canada.

Ingredients:
1 small sweet potato, cooked
4 bone-in chicken breasts
Salt and freshly ground pepper
3 tbsp (45 mL) Dijon mustard
1/3 cup (75 mL) chopped mixed herbs, such as parsley, thyme and rosemary

Risotto
1 tbsp (15 mL) olive oil
1 small leek, white and light green part only, cut into matchstick pieces
1 1/2 cups (375 mL) sliced shiitake mushrooms
1 tsp (5 mL) chopped fresh thyme
1/2 tsp (2 mL) chopped fresh rosemary
2 tbsp (25 mL) butter
1 1/4 cups (300 mL) arborio rice
1/3 cup (75 mL) Chardonnay or other white wine
3 1/2 to 4 cups (875 mL to 1 L) hot chicken stock
1 cup (250 mL) tightly packed arugula leaves, torn into pieces, stems removed
1/4 cup (50 mL) whipping cream
1/3 cup (75 mL) freshly grated Parmigiano Reggiano

Garnish:
Baby watercress

Directions:
Preheat oven to 425°F (220°C).

Peel and dice sweet potato.

Remove skin from breasts. Place in a shallow roasting pan. Season with salt and pepper. Brush breasts with Dijon mustard and cover with fresh herbs, patting gently to adhere.

Roast in oven for 25 to 30 minutes or until meat thermometer registers 160°F (70°C). Remove from oven. Remove from baking dish and let rest while risotto finishes.

For risotto, heat oil in a large saucepan over medium heat. Cook leeks, mushrooms, thyme and rosemary, stirring, for 4 minutes or until softened. Transfer to a bowl.

Melt butter in a saucepan; add rice and cook, stirring, for 1 minute. Add Chardonnay and cook until absorbed.

Add 1 cup (250 mL) hot stock; adjust heat so stock bubbles gently and is absorbed slowly. Continue adding 1 cup (250 mL) stock at a time, stirring almost constantly, for 15 minutes.

Add diced sweet potato and mushroom mixture. Cook, stirring often, adding more stock when absorbed, until rice is just tender.

Add arugula and cream. Cook, stirring for 1 minute, until arugula is wilted.

Stir in Parmigiano and season with salt and pepper to taste.

Spoon risotto into wide bowls and top with herb-crusted breasts. Garnish with watercress and serve immediately.   Serves 4

Restaurant Style Creamy Risotto With Peas And Pecorino

The restaurant style for cooking risotto allows you to do most of the work ahead of time and finish cooking the risotto right before serving.  Yield 4 servings.

Restaurant-Style Creamy Risotto 

With Peas And Pecorino

Ingredients:

6 cups low-sodium chicken broth

1/8 teaspoon saffron threads

1 tablespoon extra virgin olive oil

2 shallots, finely chopped

2 teaspoons minced fresh thyme leaves

1 1/2 - 2 cups Arborio or Carnaroli rice

1/2 cup dry white wine

1 cup fresh or frozen green peas

2 tablespoons unsalted butter

1/2 cup shaved Pecorino cheese, plus more for 

    garnish

1/4 cup shaved Parmigiano-Reggiano 

Directions:

Pour broth in a medium saucepan and bring to a simmer, reduce heat to low, add saffron, and cover to keep warm.

In a large saucepan or straight sided skillet over medium heat, add oil.  When oil is shimmering, add shallots and thyme, and cook, stirring frequently, until soft and translucent, about 2 minutes.  Add rice and sauté, stirring constantly until rice is evenly coated with oil and translucent around the edges, about 2 minutes.  Add wine and cook until pan is almost dry, about 3 more minutes.

Using a ladle, add about 1 more cup of hot broth to the rice, stirring constantly and adding more broth only after the previous addition has been absorbed.  Cook until the rice is three-quarters of the way cooked through, 12 to 15 minutes.

Transfer the risotto at this point to a shallow baking pan and refrigerate.  (The pan was covered with aluminum foil or plastic wrap when it was cooled.)

Right before you are ready to serve the risotto, transfer the chilled risotto mixture a saucepan with about one cup of warm broth over medium heat and gently stir in the peas.  Begin adding additional warm broth, a little at a time, stirring and cooking in between each addition, as you have in the previous step.  The risotto is done when it is creamy and the rice grains are plump and tender.  Remove from heat and stir in butter and Parmesan.  Taste and adjust seasoning with salt and pepper.

Remove from heat and stir in butter, Pecorino, and Parmesan.  Taste and adjust seasoning with salt and pepper.

Perfect risotto should flow gently when ladled into a serving dish.  Adjust the consistency with a little hot broth or water.

To serve: Divide the risotto between 4 warmed shallow serving bowls and garnish with additional cheese; serve immediately.