Risotto with asparagus
This is a very delicate risotto that we make when the asparagus are in season.
2 1/2 cups rice*
1/2 cup finely chopped white onion
1 lbs. fresh green asparagus
extra virgin olive oil
1/4 cup freshly ground parmesan
unsalted butter
about 6-7 cups vegetable broth if you can find it otherwise use chicken broth
1. Wash and trim off the tough end of the asparagus, leaving the tips and the tender part of the stalk.
2. Put the stalks in a pan of water leaving the tips out. When the water starts to boil add salt.
3. Cook the asparagus until tender. Cook the tips only for the last few minutes since they are more tender and cook quickly.
4. Remove the asparagus tips and chop the stalks in small pieces and cook them for a few minutes in 1-1/2 Tbsp. butter. Cook the tips apart in 1 Tbsp. butter (don't brown them!).
5. Put the asparagus stalks through a vegetable ricer and then blend them in a food processor to make a smooth sauce. Just set the tips aside for now.
6. In the meantime heat up a pan with 1 1/2 Tbsp butter + 1 Tbsp. olive oil and add the chopped onions. Cook them until soft and translucent. If they get too dry add few spoons of water or broth.
7. When the onions are ready add the rice, combine it well with the onions and butter, and toast it for about 2-3 minutes at high heat.
8. Then add the asparagus sauce and a cup of broth to the rice and mix it in well.
9. Once the rice has absorbed the sauce add about 2 cups hot broth and reduce the heat to medium (canned broth should work well). Mix it frequently.
10. Continue adding broth a bit at a time until the rice is nearly cooked. This will take practice since every rice cooks differently.
11. When the rice is a few minutes from finished add the asparagus tips and mix well.
12. After a minute or so add 2 Tbsp. butter and the Parmesan. Remove from the stove, cover the pan with the lid and let it stand for few minutes.
Notes:
Check the rice for to be sure it is salty enough as you go. It is better to add salt, if necessary, while it is cooking rather than when it is already on the table.
Risotto should be creamy, not too dry and certainly not soupy. It may take a little practice to get it right, but once you do it is well worth the effort.
* In my region the most used rice is Vialone Nano, it is particularly big with a rounded shape with a medium length. In any case Arborio and Carnaroli work well too.
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