RISOTTO WITH ASPARAGUS

May 13th, 2009

Risotto is one of those dishes that–while not hard to make–requires the full attention of the cook. Almost all risottos start out the same way and the technique of adding a bit of liquid every few minutes during the cooking period is the traditional method. Here is how I like to make risotto in the Spring when asparagus is growing in abundance.

Ingredients (serves 6-8):

-2 cups best quality Carnaroli rice from Italy (it’s important that it’s “Carnaroli”)

-Salt

-Extra virgin olive oil

-1 large bunch of jumbo asparagus (the jumbos are the youngest and most flavorful)

-1 small bunch of Spring onions, finely chopped (or 1 shallot)

-8-10 cups vegetable stock

-Parmigiano Reggiano

-2 tablespoons of unsalted butter

-1 cup of dry white wine

In a large heavy bottomed sauce pan add 2 tablespoons of olive oil over high heat. Add the onions or shallots to the pot. Salt the onions and lower the heat and sweat them for 1 minute (add more oil if they start to brown). Add the rice to the pot and stir through for 20-30 seconds. Add the wine and turn up the heat to medium high.

Stir the risotto occasionally, every 20-30 seconds, never taking your eyes from it completely. Once the white wine has mostly evaporated begin adding–one ladle at a time–the vegetable broth (see below instructions for creating your asparagus vegetable stock). Keep the risotto moist and just covered with liquid. Continue stirring and ladling until the risotto is cooked through and al dente, approximately 20-25 minutes.

VEGETABLE STOCK

In a large sauce pan add a couple of carrots (chopped in half), an onion (chopped in half) 2 celery stalks (chopped in half), 1 whole garlic clove and 6-7 asparagus bottoms. Fill with cold water, bring to a boil, lower the heat and cook for 90 minutes until you have a nice stock.

ASPARAGUS

To prepare the asparagus break off the bottoms by taking each sprig and bending the bottom piece until it breaks naturally. Save the bottoms for the vegetable stock. Using a vegetable peeler trim the outer skin of the bottom half of the asparagus. Cut the stems in half and then in half again vertically. In a saute pan heat 2 tablespoons of olive oil over high heat until almost smoking. Add the asparagus. Saute for 3-4 minutes until brown on one side. Season with salt and perhaps some herbs de Provence. Flip sides and continue cooking for 2-3 minutes. Squeeze the juice of one lemon over them and take off the heat.

When the risotto is just right add the asparagus and then incorporate the butter, salt to taste and a healthy grating of Parmigiano Reggiano. Serve immediately.

Buon apetito!

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