Sepia's Lemon & Asapargus Risotto | Boursin Cheese
Recipe

Sepia’s Lemon & Asapargus Risotto

created by Executive Chef Andrew Zimmerman, Sepia & Proxi, Chicago
Boursin Garlic & Fine Herbs and Parmigiano-Reggiano come together to take this delicious Italian favorite to a whole new level.
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Sepia’s Lemon & Asapargus Risotto
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  • Level medium

  • Prep time 10 MIN

  • Cook time 25 MIN

  • Total time 35 MIN

Directions
  • Bring 5 cups water to a boil and add 1.5 tsp salt.
  • In a different pot heat the olive oil and add the shallots. Cook until the shallots are translucent and then add the rice.
  • Saute the rice until the rice are lightly translucent at the edges and are coated in the oil. Add the white wine and stir, cooking until the wine is almost completely dry.
  • Lower heat to medium and add the boiling water in 1/2-3/4 cup increments, stirring the rice constantly and waiting for the first addition of water to evaporate before adding the next. After about 12 minutes taste the rice. It should still have a hard center but be close to being done.
  • Add the asparagus and cook it in the rice with the remaining additions of water.
  • When the rice is nearly done (you want it to be al dente…do not over cook it) take it off the heat and add the butter, half of the Parmigiano, 4-6 oz of Boursin® cheese, the lemon zest and the parsley. Stir it all through and taste for seasoning. (Tip: Add a few splashes of water if needed to achieve a loose creamy texture).
  • Divide among four serving bowls and top with the remaining Parmigiano.
  • 1 box Boursin Garlic & Fine Herbs

    Summary
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    Recipe Name
    Sepia’s Lemon & Asapargus Risotto
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  • 1 cup caranaroli or arborio rice

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    Sepia’s Lemon & Asapargus Risotto
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  • 3 tbsp extra virgin olive oil

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    Sepia’s Lemon & Asapargus Risotto
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  • 4 shallots, finely diced

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    Sepia’s Lemon & Asapargus Risotto
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  • ½ cup dry white wine

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    Sepia’s Lemon & Asapargus Risotto
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  • 2 tbsp unsalted butter

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    Sepia’s Lemon & Asapargus Risotto
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  • 1 1/2 cups finely grated Parmigiano Reggiano

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    Sepia’s Lemon & Asapargus Risotto
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  • One bunch medium green asparagus, ends trimmed off, remainder cut into ¾ inch pieces

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    Sepia’s Lemon & Asapargus Risotto
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  • Zest of one lemon

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  • 2 tbsp finely chopped parsley

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    Sepia’s Lemon & Asapargus Risotto
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  • Salt

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    Sepia’s Lemon & Asapargus Risotto
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