Chef Jeremy Shearer from PRESS Bistro shares his recipe for Spring Risotto.
Spring Risotto
1 cup Arborio rice
4 cups chicken or vegetable stock
2 tbsp butter
Grated parmesan cheese
Spring vegetables of your choice (I am using asparagus)
1 egg
Salt and pepper to taste
In a saucepan, melt the butter and add the rice, Sautee until lightly brown. Add 1/3 of the chicken stock and simmer stirring constantly. As it cooks down, add another 1/3 of the stock, and then the last 1/3 of the stock and simmer until a creamy constancy. Finish with grated parmesan.
Add vegetable of choice (already steamed) and top with a poached egg.
Congratulations to the PRESS Bistro on winning the Best of Reinhart Country’s Best Burger and Best Appetizer Awards! Their Roasted Garlic Chorizo Burger and Arrincinni will be featured in the April edition of Restaurant, Inc.
Visit PRESS Bistro located at 110 Franklin Street in Johnstown or call them at (814) 254-4835.