Italian Arborio rice, butter, shredded Asiago cheese and chicken broth make this deliciously creamy Asiago Risotto.
When the kids were small they used to ask me to make “cheesy rice”; which was rice mixed with American cheese. Pretty simple; especially when using minute rice. However, as their taste buds evolved, they now love all kinds of rice; with risotto being one of their favorites.
I’ve made several different kinds over the years including Balsamic Mushroom Risotto, Garden Vegetable Risotto and Italian Sausage, Artichoke and Sun Dried Tomato Risotto.
However, sometimes you just want “cheesy rice” and this Asiago Risotto for more of an adult palate did just the trick.
WHAT is ASIAGO CHEESE?
A few years ago I worked with the Asiago cheese Consortium and learned a lot about the cheese. It’s now one of my favorite kinds as it has a strong flavor.
There are two types: Fresh and Aged. Fresh Asiago is a cheese with a young flavor and a taste of milk fresh from the cow, melting in the mouth to release sweet and slightly sour notes.
Aged Asiago is appreciated for its uniqueness and its flavor; whose strong personality differentiates it from any other seasoned cheese.
I wrote more about Asiago cheese in this post for Linguine in a Limoncello Asiago Cream Sauce if you’d like to read more. For most of my recipes, I use aged Asiago because it’s easier to find locally.
How do you make Asiago Risotto?
For this recipe you’ll need Italian Arborio rice, butter, chicken broth and shredded Asiago cheese. Arborio rice is an Italian short-grain rice. It’s also grown in Arkansas, California, and Missouri in the United States and is naturally gluten free.
Start by melting the butter in a large nonstick skillet; then add the rice and lower the heat to medium-low setting. Add the chicken broth one cup at a time, allowing the liquid to evaporate after each addition.
After the last cup of chicken broth has almost evaporated, stir in the cheese and remaining butter; then season with salt and pepper.
How Should you cook risotto?
You must be patient when cooking risotto as it’s a slow process. If the heat is too high, the liquid will evaporate quicker and the rice may not cook all the way through. If this happens, add additional chicken broth until the rice is cooked through and soft.
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- Melt 1 tablespoon butter in a large nonstick skillet; then add the rice and lower the heat to medium-low setting.
- Add the chicken broth one cup at a time, allowing the liquid to evaporate after each addition.
- After the last cup of chicken broth has almost evaporated, stir in the cheese and remaining butter; then season with salt and pepper.