Saturday, February 7, 2009

Asparagus Risotto

1 pound fresh asparagus, trimmed
Sea salt
7 cups beef, poultry or vegetable broth
3 tablespoons butter
2 tablespoons extra virgin olive oil
2 tablespoons minced onion
2 cups arborio rice
Fresh cracked black pepper
1/4 cup Parmigiano-Reggiano cheese, grated

Braise asparagus in large pan filled with about 2 inches of water (asparagus should fit in one layer across bottom of pan), covered, about 5 minutes. Remove asparagus (reserve water) and rinse with cool water to prevent further cooking.

Cut asparagus into 1-inch pieces and set spear tips aside to add to dish once it is cooked. Pour cooking water into large pot and add enough beef broth to make 7 cups of liquid. Keep water simmering over low heat, as you'll be adding this to the rice throughout its cooking. In large heavy pot, add 1 tablespoon butter, olive oil and minced onion. Cook onion until nearly translucent over medium-high heat. Add asparagus stalks (not the spear tips) and stir well. Add rice, stirring quickly. Add 1/2 cups simmering broth and cook, stirring constantly, until water is absorbed. Repeat process till rice is tender, about 20 minutes.

Final consistency should be creamy and the rice tender but slightly firm at the center. Turn off heat and stir in asparagus spear tips, pepper, 2 tablespoons butter and grated Parmigiano-Reggiano. Adjust seasonings if necessary. Serve immediately.






1 comments:

蒜泥白肉Lynn said...
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