Cooking From Memory ~ A Recipe Journal


Risotto with Asparagus

(Photo Credit: http://d.yimg.com/ao/util/anysize/379,http:%2F%2Fa323.yahoofs.com%2Fymg%2Fmenshealth__13%2Fmenshealth-809772529-1220854712.jpg%3FymW6XrADxLzlgPJ1?sig=GMgDQ5VgzffSro5zOgPfVXa0kho-)

Part of Dinner for 8 (plus the sous chefs) celebrating and supporting the minisry of Feed My Starving Children. Thanks to all who gave above and beyond to impact the lives of thousands of kids. 

Ingredients ~

  • 1 pound asparagus trimmed and cut into 2-inch lengths
  • 7-8 cups chicken Stock
  • ¼ cup extra virgin olive oil
  • ½ cup finely chopped yellow or red onion
  • 3 cups Arborio rice
  • 1 cup dry white wine, at room temperature
  • 1 Tablespoon unsalted butter
  • ¼ cup grated Parmesan Cheese
  • Salt and freshly ground cracked pepper

Method ~

Parboil the asparagus in salted water until just tender, 1-2 minutes.  Set aside. (To parboil asparagus, plunge the asparagus in a large quantity of salted boiling water and cook until the asparagus brightens in color and just begins to soften.  About 1-2 minutes.)  Drain and plunge immediately into a bowl of ice water to stop the cooking.  Let cool for about 30 seconds, drain again, and set aside until ready to use.  In a sauce pan over medium heat, bring the stock to a gentle simmer and maintain over low heat.  In a large, heavy saucepan, heat the oil over medium heat.  Add the onion and sauté until softened, about 4 minutes.  Add the rice and stir until each grain is well coated with oil and 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, stirring frequently after each addition.  Wait until the stock is almost completely absorbed (but the rice is never dry on top) before adding the next ladleful.  Reserve ¼ cup stock to add at the end.  When the rice is almost tender to the bite but slightly firm in the center and looks creamy, after about 18 minutes, add the asparagus and a ladleful of stock.  Cook, stirring occasionally, until the asparagus us heated through and the rice is al dente, 2-3 minutes longer.  Remove from the heat and stir in the butter, cheese, and reserved ¼ cup stock.  Season to taste with salt and pepper and serve at once.

For more tips on making perfect risotto, see the article in “Kitchen Wisdom”

Makes 6 servings

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