I've been making a lot of risotto recently, so when I received ShopRite's private label risotto in my recent shipment of products to try from ShopRite as a member of their new blog panel, I was ready. I love the combination of a bit of truffle oil in my risotto, so I decided to combine with some fresh asparagus. You can use just about any vegetable in risotto. If i did this again, I might even add a bit of sweet corn, as well. I used La Tournagelle Infused Black truffle oil
, which is a bit expensive, but a little goes a long way. It's certainly less pricy than buying actual truffles, that's for sure. I was impressed with the high quality of the ShopRite arborio rice in the private label risotto. It had just the right consistency for a perfect risotto.
Sasha's Truffle-Asparagus Risotto
2 cups of arborio risotto rice
4 T of olive oil (I used the ShopRite private label olive oil, once again)
3 cloves of fresh garlic
1 onion, diced
1 bunch of fresh asparagus, chopped, ends discarded
4 sprigs of thyme
1 cup of white cooking wine
4 cups of low sodium chicken broth
1 T of truffle oil
1/3 of a cup of grated parmesan cheese
salt and pepper to taste
To prepare the risotto, saute the asparagus, onion, diced garlic and thyme for about 5 minutes over medium heat, using two tablespoons of the olive oil. In another saute pan, add the arborio risotto rice to the remaining 2 tablespoons of olive oil and coat well. Add the white wine and cook over medium high hear for a few minutes. Add the asparagus/onion mix and the truffle oil. Then add the chicken stock, one cup at a time, and continue heating over medium high heat, allowing the liquid to reduce. When each cup is reduced, then add the next cup of the chicken stock. Once all of the chicken stock is reduced, the risotto should look expanded and cooked al dente. Then stir in the grated parmesan cheese. Delicious!
. Below the photographs, I included some videos that I took (or Brad took) using the FlipCam handheld video cam that the ShopRite folks gave each of the bloggers. I hope to get better at using it so I can take some videos of cooking as well. Another note - the whiskey sour pickles from 
on medium-high speed until smooth, for about three minutes. Add the eggs and orange zest and beat to combine. Then alternatively add the milk and the dry ingredients and mix in the mixer until smooth. Place the chocolate chips in a bowl and add a teaspoon of flour to coat the chips (this keeps them suspended in the cupcake mixture so they don't sink to the bottom). Sitr in the chips gently.
, using a tablespoon (first put in cupcake liners), filling each about 3/4 full. Bake in an oven preheated to 350 for about 25 minutes, until done (test with a toothpick).
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