Asparagus Risotto

By ccavaletti

Ingredients

• 1 qt chicken stock
• A fat pinch of saffron threads
• 2 Tbsp olive oil
• 1/4 lb pancetta, diced
• 1 onion, finely chopped
• 2-3 large cloves garlic, finely chopped
• 1 bundle asparagus (about 1 lb) - tough ends trimmed and stalks thinly sliced on a sharp angle, leaving 1 inch of the tip intact
• 1-1/4 c arborio rice
• Salt and pepper
• About 3/4 c dry white wine
• 2 Tbsp butter
• About 1/2 c freshly grated Parmigiano-Reggiano, plus more to pass at the table

Details

Servings 4

Preparation

Step 1

In a medium saucepan, bring the stock, saffron and 1 c water to a simmer over medium. Reduce the heat to low and cover.

In a round bottom pan or a large skillet, heat the olive oil, two turns of the pan, over medium to medium-high.

Add the pancetta and cook, stirring often, until the fat renders, 2 to 3 minutes.

Add the onion, garlic and thinly sliced asparagus stalks.

Cook, stirring often, until the onion softens, 2 to 3 minutes.

Add the rice; stir 1 minute. Season with salt and pepper.

Add the wine and stir until evaporated, 1 to 2 minutes.

Add the broth mixture 1 cup at a time, stirring between additions, until almost absorbed, 18 minutes for al dente risotto.

Stir in the asparagus tips during the last 5 minutes of cooking.

To finish, stir in the butter, then the cheese and season to taste.

From Everyday with Rachael Ray, March 2015