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Ingredients
- 1/4 pound slender asparagus
- 3 tablespoons extra-virgin olive oil
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped fennel bulb
- 1 cup imported arborio rice
- 3 cups hot chicken stock (approximately)
- Salt and freshly ground black pepper
- Freshly grated Parmesan cheese.
Preparation
Step 1
1. Cut the asparagus on a slant into pieces about one inch long.
2. Heat two tablespoons of the oil in a heavy two-and-a-half- to three-quart saucepan. Add the asparagus pieces and stir-fry until they are bright green and beginning to become tender. Remove asparagus from pan, draining them well and set aside.
3. Add the remaining tablespoon of oil to the pan, add the onion and fennel and saute over medium heat until the vegetables are translucent but not brown. Stir in the rice and cook for a few minutes.
4. Have the stock simmering in another saucepan. Add about one-half cup of the stock to the rice and stir, keeping the rice mixture over medium-low heat so the stock mixing in with the rice is at a slow simmer. Keep stirring the rice until most of that stock has been absorbed. Add another half-cup of stock and continue stirring the rice.
5. Keep adding stock to the rice as it is absorbed. Stir constantly. By the time all the stock has been added, the rice should be al dente - slightly resistant to the bite. There should be no chalkiness in the center of the grains.
6. Stir in the asparagus and cook over very low heat for about a minute longer. Season to taste with salt and pepper and serve with Parmesan cheese on the side.