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Recipe for Asparagus Risotto
Rice was introduced to Italy during Middle Ages from Arab traders. Risotto was born from that introduced grain, and was used to create this creamy dish which originated in the Northern Italian region.
https://tinyurl.com/kqxzu5s Asparagus
Due to it's shape, Asparagus has been long associated as a phallic symbol, and was banned from girls’ schools in the 19th century by nuns who feared it would excite the senses and imaginations of the young ladies!
Asparagus Risotto Recipe
Ingredients
2 Tbsp unsalted butter
1/2 cup chopped shallots
1 cup arborio rice
1/4 cup dry white wine
About 4 cups of chicken stock
1/2 pound asparagus, trimmed, tips cut off, tough skins of the spears peeled
1/2 cup freshly grated Parmesan cheese
Salt and pepper
Ingredients
2 Tbsp unsalted butter
1/2 cup chopped shallots
1 cup arborio rice
1/4 cup dry white wine
About 4 cups of chicken stock
1/2 pound asparagus, trimmed, tips cut off, tough skins of the spears peeled
1/2 cup freshly grated Parmesan cheese
Salt and pepper
Method
1 In a 3 or 4 quart saucepan, heat 1 tablespoon butter on medium heat. Add the shallots and cook for a minute or two, until translucent. Add the rice and cook for 2 minutes more, stirring until nicely coated.
2 While the shallots are cooking, bring the stock to a simmer in a saucepan.
3 Add the wine. Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add 1/2 cup of hot stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 20-25 minutes. With the last ladle of stock, add the asparagus. Turn off the heat.
Note the stock amount given is approximate. You may need a little more or less. If you end up needing more stock and you find yourself without, just use water.
4 Gently stir in the Parmesan cheese and the remaining 1 tablespoon butter. Add salt and pepper to taste. Serve immediately.
1 In a 3 or 4 quart saucepan, heat 1 tablespoon butter on medium heat. Add the shallots and cook for a minute or two, until translucent. Add the rice and cook for 2 minutes more, stirring until nicely coated.
2 While the shallots are cooking, bring the stock to a simmer in a saucepan.
3 Add the wine. Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add 1/2 cup of hot stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 20-25 minutes. With the last ladle of stock, add the asparagus. Turn off the heat.
Note the stock amount given is approximate. You may need a little more or less. If you end up needing more stock and you find yourself without, just use water.
4 Gently stir in the Parmesan cheese and the remaining 1 tablespoon butter. Add salt and pepper to taste. Serve immediately.
Recipe Courtesy Of: Cristina Mucciardi
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