KANSAS CITY, MO — Summer is here, and our friend Chef Jasper Mirabile Jr. of Jasper’s Restaurant has the perfect dish to help celebrate. He joins us to make his delicious seafood risotto and to discuss how Jasper’s is celebrating 65 years.
Chef Jasper’s Notes: Here’s the basic risotto recipe I use at my restaurant. You can add whatever you want to it, like fresh seafood. The list of additions are endless for this versatile dish!
Chef Jasper’s Summer Risotto
3 cups vegetable or chicken broth
3 T salted butter
1 med. onion chopped fine
1 cup arborio rice
1/2 cup of white wine
cracked black pepper to taste
1/2 cup Parmigiano Reggiano, grated
Melt 2 tabespoons butter in saucepan. Add onion and sauté 3 to 4 minutes. Do not burn. Add rice and toast for about two minutes. Reduce pan with wine. Slowly add 1 cup of broth until all is used, adding more about every three minutes. Cooking time should be about 18 minutes total. Risotto should be creamy. Add remaining butter, cheese and saffron. Add in cooked shrimp or scallops at the end. Stir off the stove and serve immediately.