Risotto with Green Asparagus
Ingredients
2 tbsp unsalted butter, divided
1/2 cup chopped shallots
1 cup arborio rice
1/4 cup dry white wine
About 4 cups chicken stock (or vegetable stock for vegetarian option)
1/2 lb asparagus, trimmed, tips cut off, tough skins of spears peeled (if working w/ thick spears)
1/2 cup freshly grated parmesan cheese
Salt and pepper
Directions
1. Clean asparagus as stated above and blanch them in lightly salted boiling water. The shock them to stop the cooking in ice water. Cut 3" off asparagus tips and split them in half. Then chop the rest of the asparagus.
2. In a 3- or 4-quart saucepan, heat 1 tbsp butter on medium heat. Add the shallots and cook for a minute or two, until translucent. Add the rice and cook for 2 min. more, stirring until nicely coated.
3. While the shallots are cooking, bring the stock to a simmer in a saucepan.
4. Add the wine. Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed add 1/2 cup of hot stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 20 - 25 min. Add the chopped asparagus with the last ladle of stock. Turn off the heat.
Chef Note: The stock amount given is approximate. You may need a little more or less. If you run out of stock just use some of the blanching water from the asparagus.
5. Gently stir in the parmesan cheese and the remaining 1 tbsp butter. Add salt and pepper to taste. Serve immediately. Garnish with the blanched asparagus tips to add a touch of elegance.
