Scott Conant

Scott Conant

Chef, Restaurateur, Author and Chopped Judge

Risotto with Asparagus, Spring Onions and Egg

Restaurateur, cookbook author and Food Network “Chopped” Judge, Chef Scott Conant, takes you through a delicious risotto recipe with spring onions asparagus and egg right from his home kitchen.

If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration. 

Makes 4-6 servings

INGREDIENTS

  • 3 Tbsp extra virgin olive oil (enough to coat the pan) 
  • 3 Tbsp shallots, diced fine 
  • 1 ½ tsp garlic, diced fine 
  • Crushed red pepper flakes, as needed
  • Kosher salt, as needed
  • 2 ½ Tbsp butter, unsalted 
  • 1 ½ cups vialone nano rice (if you can’t find, Aroborio works as a good substitute)
  • ½ cup dry white wine 
  • 5 cups warm vegetable stock/broth 
  • 1 ½ tsp fresh thyme leaves, chopped 
  • ½ cup Parmigiano Reggiano cheese 
  • 2 each egg yolks, optional
  • 2 cups cleaned asparagus (cut off and discard tough bottom 2 inches- peeled the rest and cut the tips into 2-inch pieces- cut the rest of the stem into ¼ – ½ inch pieces)
  • 1 cup spring onions (green onions) sliced about same size as asparagus bottoms
  • 2 Tbsp olive oil
EQUIPMENT ESSENTIALS:
  • Two stock pots, one with the stock heating up at the beginning of class
  • 8 oz. ladle
  • Wooden spoon or spatula
  • Medium sauté pan

INSTRUCTIONS

Heat the vegetable stock in a pot. 

In a 4-quart pot, heat about 3 tablespoons of the olive oil over medium-heat and add the shallot, garlic, crushed red pepper, and a pinch of salt and cook, stirring, until fragrant, about 1 minute. (Take the pan off the heat if the garlic starts to brown.) 

Add 1 tablespoon of the butter, lower the heat to medium-low, and cook, stirring occasionally, until the shallot is very tender (about 5 minutes).  Add the rice to the pot, stirring for 1 minute to toast it lightly. Increase the heat to medium and add the wine and cook until most of the wine is evaporated.

Add 1 cup of the warm stock and cook, stirring, until the liquid has been absorbed and evaporated.  

Add another 1 cup of stock and increase the heat so that there is a fair amount of bubble on the surface and cook until the liquid is once again absorbed (this agitation helps release the starch as the rice cooks). 

Add another 1 cup or so of stock and continue to cook, stirring, until liquid is absorbed into the rice, adding more stock as needed and stirring. To see if it’s time to add more liquid, drag the spoon through the rice; if the liquid doesn’t immediately fill in the space, it’s time to add more. 

While you are doing the addition and cooking of stock, you can sweat the asparagus and the spring onions along with a little salt and the olive oil in a medium sauté pan, and sweat the vegetables just until they are tender on medium heat, and set aside. 

With the third addition of broth, add the thyme. Continue to cook, adding broth as necessary, until the risotto looks creamy but the rice is still al dente, about 18 minutes.  

Take the risotto off the heat. Add the remaining 1 1/2 tablespoons butter, the cheese and the asparagus mixture and stir well.  At this point, you can add the optional egg yolks off the heat and stir them in until well combined. 

Serve immediately. 

Risotto with Asparagus, Spring Onions and Egg

Chef and star of the hit Food Network show, "Worst Cooks in America," teacher extraordinaire, Anne Burrell, walks you through her recipe for polpettini. That's Italian for yummy little meatballs.

Type: appetizer

Cuisine: Italian

Keywords: meatballs, recipe, Anne Burrell

Recipe Yield: 4 servings

Total Time: 50M

Recipe Ingredients:

  • 3 Tbsp extra virgin olive oil
  • 3 Tbsp shallots
  • 1 ½ tsp garlic
  • Crushed red pepper flakes
  • Kosher salt
  • 2 ½ Tbsp butter
  • 1 ½ cups vialone nano rice
  • ½ cup dry white wine
  • 5 cups warm vegetable stock
  • 1 ½ tsp fresh thyme leaves
  • ½ cup Parmigiano Reggiano cheese
  • 2 egg yolks
  • 2 cups of asparagus
  • 1 cup spring onions

Recipe Instructions: INGREDIENTS: Extra virgin olive oil 3 onions, cut into ½ inch dice Kosher salt 3 cloves garlic, smashed and finely chopped ½ pound ground beef ½ pound ground veal ½ pound ground pork 3 tablespoons finely chopped fresh rosemary ¾ cup freshly grated Parmigiano ½ cup bread crumbs 3 Large eggs 2 cups chicken stock INSTRUCTIONS: Coat a large sauté pan with olive oil and bring to medium heat. Add the onions, season with salt, and cook until very soft and very aromatic, 8 to 10 minutes. Add the garlic the last minute or two of cooking. Remove from the heat and cool. Transfer the onions to a large bowl and add the beef, veal, pork, rosemary, Parmigiano, ¼ cup water, bread crumbs and eggs; season generously with salt. Use your hands to combine everything well – its squishy and fun! The mixture should be pretty loosey-goosey, so add 1 to 2 tablespoons more water if necessary. Before cooking all the polpettini, make a 1- to 1-inch tester patty. In a small sauté pan, heat a bit of oil and cook the patty, when it’s cooked enough, taste it to make sure it’s delicious – if it’s not, re-season. When the tester tastes fabulous, roll the mixture into 1-inch balls. Coat a large sauté pan with olive oil and bring it to a high heat. Working in batches so you don’t overcrowd the pan, cook the polpettini until brown on all sides, then add ½ cup of the chicken stock and cook until the stock has reduced by half, 2 to 3 minutes. Remove the polpettini and reserve in a warm spot. Repeat this process until all the polpettini are cooked. Have a ball!!

Editor's Rating:
4.9

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