Risotto with asparagus and fennel

By grammadot

Ingredients

• 2 medium fennel bulbs, stalks trimmed and reserved
• Salt
• 8 ounces asparagus, tough ends removed
• 1/4 cup extra-virgin olive oil
• 1 medium Spanish onion, chopped into 1/8-inch dice
• 11/2 cups arborio rice
• 1/2 stick (4 tablespoons) unsalted butter
• 3/4 cup freshly grated Parmigiano-Reggiano cheese
• 1/4 cup finely chopped Italian parsley

Details

Servings 4
Preparation time 25mins
Cooking time 45mins

Preparation

Step 1

1 Bring 4 quarts of water to a boil in a large pot. Add the fennel stalks and 2 tablespoons salt. Set up an ice bath next to the pot. Blanch the asparagus for 1 minute, then remove with tongs to the ice bath, reserving the cooking water. (Discard the fennel stalks.) Cut the cooled asparagus into 1-inch pieces and set aside.

2 Slice the fennel bulbs into 1/2-inch matchsticks. Heat the olive oil over medium-high heat in a 12- to 14-inch skillet with 3-inch sides. Add the sliced fennel and onion; season with salt to taste. Cook over medium heat until softened but not browned, 6 to 8 minutes. Add the rice and cook, stirring constantly, until the rice turns opaque, about 2 minutes. Add enough of the asparagus cooking water to cover the rice, about 1/2 cup.

3 Turn the heat to high; cook, stirring constantly, until the liquid has been absorbed. Add another ladle of liquid and continue stirring and cooking for 15 minutes, adding the warm asparagus cooking liquid 1 ladle at a time to keep the rice just covered. (You will not use all of the cooking liquid.) Test the rice for doneness; it should be soft but still al dente. Just before it is done, add the blanched asparagus pieces and cook until it is crisp-tender warmed through and the rice done.

4 Remove from the heat, add the butter, cheese and parsley, and stir through until the butter melts. Check for seasoning. Serve immediately.