By Chef Lippe
Asiago is one of my favorite cheeses to work with and this one from Wisconsin with Rosemary and Olive Oil is the best I have tasted, so I added it to my risotto with a little lemon and MAGIC happened!
2 green onions/shallots
1 stalk celery
1/4 cup unsalted butter
1 Tablespoons olive oil
1-1/3 cups risotto rice (preferably Arborio from Fratello Sole)
1 quart vegetable stock
1/2 lemon, zested and juiced
1 tsp. minced garlic
1 egg yolk
6 Tablespoons grated fresh Parmesan (I used ½ Parmesan and ½ Rosemary Asiago cheeses)
4 Tablespoon heavy cream
Sea salt to taste
In a mini food processor, finely chop the celery and green onions/shallots.
In a deep pot, heat half the butter, the olive oil, and the celery/shallot mixture until softened, about 5 minutes, stirring so that nothing sticks to the bottom of the pot.
Mix in the rice, stirring to coat the rice with the butter and oil.
In another saucepan, heat the stock and keep it warm and simmering.
Pour a ladleful of stock into the rice mixture and keep stirring until all stock is absorbed.
Add another ladle of stock, stir again.
Repeat this process until the rice is cooked to ‘al dente’.
Use your judgement with the stock — you may not need it all, or you may even have to add some hot water beyond 1 quart.
Mix the lemon zest into the risotto.
In a small bowl, beat the egg yolk, lemon juice, Parmesan (and Asiago), cream and pepper.
When the risottos still has a little ‘bite’, remove it from the heat and add the bowl of lemon juice, egg, cheese mixture.
At this point, I also added the garlic. Add the remaining half of the butter. Salt to taste.
Check your seasoning and make adjustments.