- 4
Ingredients
- 1/2 pound asparagus, rough ends removed
- 2 medium bulbs fennel, with stalks trimmed and set aside
- 4 tablespoons olive oil
- 1 medium Spanish onion, chopped into 1/8-inch dice
- 1 1/2 cups rice, Vialone Nano or Arborio
- 4 tablespoons butter
- 1/2 cup grated Parmigiano-Reggiano
- 1 bunch Italian parsley, finely chopped to yield 1/4 cup
Preparation
Step 1
Measure 4 quarts of water and bring to a boil. Add asparagus stalks and 2 tablespoons salt. Set up ice bath next to the pot. Blanch asparagus for 1 minute, place in an ice bath and keep the asparagus cooking water until later.
In the meantime, chop fennel into 1/2-inch batons and place in a 12 to 14-inch pan with 3-inch sides. Place over medium heat with olive oil and onion. Cook over medium heat until softened but not browned. Add rice and stir until toasted and opaque, 3–4 mins. Add a ladle of asparagus cooking water and cook, stirring, until absorbed. Continue stirring and adding water a ladle at a time, waiting until liquid is absorbed each time before adding more. Drain asparagus and chop into 1-inch pieces. Add asparagus to rice and cook until rice is soft but still al dente. Keep ladling until the rice is creamy and al dente, about 15 minutes.
Remove from heat, add butter, Parmigiano and parsley and stir through. Serve immediately topped with fennel fronds.