Asparagus and Lemon Risotto MA

By dyannucci

Chris Johnson

Ingredients

• Quick stock:
• 5 quarts vegetable stock
• add water to pot add chopped onion carrots celery peppercorn and other greens. Bring to boil and simmer 20 minutes
• 3 cups Arborio rice or 2 cups and 1 quart plus a cup of stock
• 4 Tablespoons butter
• 1 Tablespoon olive oil
• Salt and white pepper
• 1 bay leaf
• 1 teaspoon minced garlic
• 1 medium onion, finely minced
• 1/2 cup white wine
• 1 bunch asparagus, trimmed and cut into 2-inch lengths
• 2 Tablespoons fresh lemon juice
• 2 Tablespoons Italian parsley, chopped
• 1/2 cup cream
• Parmigiana cheese
• Lemon zest for garnish, optional

Preparation

Step 1

In a large sauce pan, bring the vegetable stock to a boil and continue
to simmer over low heat until the dish is completed. Prepare the
asparagus for the risotto by trimming and cutting Into 2-lnch lengths ..
Set aside.
In a separate saucepan or risotto pot, over medium heat saute the
onions in the olive oil and 2 Tablespoons of the butter until tender.
Add minced garlic. Stir in the rice until the grains ar well coated with
the olive oil and are nearly translucent, for approxlmately 2 minutes.
Add the white wine and stir until It Is absorbed. Season with salt and white pepper.
Begin adding the simmering vegetable stock Into the rice only one
ladleful at a time, stirring constantly until the liquid Is absorbed. Wait
until the stock is completely absorbed before adding the next ladle
full.
Approximately 10 minutes later, the rice should appear slightly tender
and partially cooked. Now add the asparagus. Continue ladling the
stock into the rice, stirring constantly until rice is creamy and fully
cooked. In the last 3-5 minutes of cooking time, add the lemon juice
parsley, cheese and remaining 2 Tablespoons of butter. The total
cooking time is approximately 22 minutes. Rice varies so you may
not need all of the stock or you may need more stock. If you run out
of vegetable stock, you can finish with a little hot water.
Finish the risotto with freshly grated parmesan cheese and cream. Garnish with grated lemon zest Parmesan and parsley Serves 6.

Alternate:

Par cook Asperagus;

Cook risotto as above to 10 minutes.

Stop and cool. Put on cookie sheet and cover or pack into containers.

Can hold up to 2 days

Bring back to heat and finish as above.