Risotto agli Asparagi

By LeeBoruchow

Asparagus risotto. This should be slightly soupy to be authentic.

Ingredients

• 1 lb asparagus, trimmed and cut into 1" long pieces, tips reserved
• 4 to 6 cups chicken or vegetable stock
• 2 tbsp extra virgin olive oil
• 3 tbsp unsalted butter
• 1/3 medium red onion, diced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• Salt to taste
• 1/2 cup grated parmigiano reggiano

Details

Servings 4

Preparation

Step 1

Bring a pot of salted water to a boil. Add half the asparagus stalks and cook until quite soft, at least 5 minutes. Rinse quickly under cold water. Put cooked asparagus in a blender or food processor and add just enough water to allow machine to puree until smooth; set aside.

Put stock in a medium saucepan over low heat. Put oil and 1 tablespoon butter in a large, deep nonstick skillet over medium heat. When it is hot, add onion, stirring occasionally until it softens, 3 to 5 minutes.

Add rice and cook, stirring occasionally, until it is glossy, about 2 to 3 minutes. Add white wine, stir, and let liquid bubble away. Add a large pinch of salt. Add warmed stock, 1/2 cup or so at a time, stirring occasionally. Each time stock has just about evaporated, add more.

After about 15 minutes, add remaining asparagus pieces and tips, continuing to add stock when necessary. In 5 minutes, begin tasting rice. You want it to be tender but with a bit of crunch; it could take as long as 30 minutes total to reach this stage. When it does, stir in 1/2 cup asparagus puree. Remove skillet from heat, add remaining butter and stir briskly. Add cheese and stir briskly, then taste and adjust seasoning.