Risotto with Asparagus, Spring Onions and Egg / CHEF SCOTT CONANT

Chef, restaurateur, cookbook author and Chopped Judge, Chef Scott Conant, takes you step by step through a delicious risotto recipe 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

For recipe instructions, visit www.CookTracks.com. 

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