Friday, May 30, 2008

Recipe: Asparagus Risotto

1/2 lb. fresh asparagus, cut into 1" lengths on a diagonal
4 - 5 cups chicken stock (heated)
2 tlbs. olive oil
1/2 cup diced yellow onion
1 cup Arborio rice
1/2 cup dry white wine
1 tlbs. unsalted butter

Directions: Blanch asparagus in salted water until just tender (2 minutes); set aside. In saucepan over medium heat, bring stock to gentle simmer and maintain over low heat. In large, heavy saucepan, heat oil over medium heat. Add onion and saute until softened, about 4 minutes. Add the rice and stir until each grain is well coated with oil and rice is translucent with a white dot in the center (about 3 minutes). Add the wine and stir until it is completely absorbed. Add the simmering stock...a ladleful at a time, continuously stirred after each addition. Wait until the stock is almost completely absorbed before adding the next ladleful. (This is the secret to great risotto!) Reserve 1/4 cup to add at end. When the rice is almost tender to the bite, but slightly firm in the center and it looks creamy, add the asparagus and a ladleful of stock. Cook, stirring occasionally, until the asparagus is heated through and the rice is al dente. Remove from heat and stir in the butter and reserved stock. Season to taste with salt and pepper and serve a once. Makes 4 servings. Enjoy!

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