Asparagus Risotto a Recipe to Share with Friends
Risotto is easy to make, and a great dinner party dish. Prepare your mise-en-place in advance (wash the asparagus, and have your ingredients ready). Let the conversation flow while you stir the rice. I prefer the early season fresh asparagus with smaller stems. However, if you are making this side dish a little later in the season use the top ends of the asparagus and discard the “woody” bottoms.
- 1 pound Fresh Asparagus washed and tough stems removed
- 3 tbsp Extra virgin olive oil
- ½ Yellow Onion very finely chopped
- 1 ¾ cups Vialone Nano or Arborio rice
- 1 cup Dry White Wine
- 6 cups Chicken stock
- 1 tbsp Butter
- 1 ½ tsp Sea Salt plus more to taste
- In a small (3- to 4-quart [2.8- to 3.8-L]) pot, bring to a boil a quart of water.
- Add 1 teaspoon salt and asparagus and cook for 2 minutes.
- Drain the asparagus and shock it immediately under cold running water.
- Cut the cooked asparagus into bite-sized pieces and set aside.
- In a medium (8- to 12-quart [7.6- to 11.4-L]) pot, heat up stock over medium heat.
- In 11-inch pan, warm up the olive oil and onions over low heat and cook until the onions are soft, about 10 minutes, stirring occasionally to prevent the onions from burning.
- Add the rice, turn up heat to medium and toast the rice for a minute or two, stirring so the rice does not stick to the bottom of the pan.
- Add the wine, turn up heat to medium-high and cook until the wine reduces by about 1/3.
- Start adding the hot stock one ladle at a time, stirring the risotto after each addition. Add ½ teaspoons of salt.
- After 14-15 minutes, when the rice is al dente, take the risotto off the heat, add the butter and the cooked asparagus and stir well.
- Adjust seasoning to taste and serve hot.