Asparagus Risotto

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While it remains one of the most underrated dishes, risotto is finally getting the recognition it deserves. This flavorful rice is amped with Parmigiano-Reggiano and white wine for the kick it deserves. Add some fleshy, green asparagus, and you have a dish that will complement any meal.

Ingredients:

• 1 pound asparagus, peeled, trimmed and cut into 1-inch pieces, tips reserved
• 6 cups chicken or vegetable stock
• 5 tablespoons butter or DeLallo Extra Virgin Olive Oil
• 1/3 medium onion, diced
• 1 1/2 cups DeLallo Arborio Rice
• 1/2 cup dry white wine
• Salt
• 1/2 cup grated Parmigiano-Reggiano

Directions:

Bring a low pot of water to a boil, just enough water to cover the asparagus. Add half of the asparagus stalks and cook until tender, about 5-8 minutes. Drain and rinse quickly under cold water. Place cooked asparagus in a food processor and pulse, adding just enough water to purée for smoothness; set aside.

Heat 3 tablespoons of the butter in a large saucepan over medium heat. Add the onion and cook until translucent and softened, about 8 minutes. Make sure not to brown the onions. Add the rice and stir to coat each grain and toast until they are opaque, about 4 minutes.

Add the white wine and cook until the liquid has absorbed, about 3 minutes. Add a large pinch of salt.  Add 1/2 cup of simmering broth and stir until almost completely absorbed. Continue cooking the rice by adding the broth one ladle at a time, stirring constantly and allowing each addition of broth to be absorbed before adding the next.

After about 15 minutes, add remaining uncooked 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 bite; it could take as long as 30 minutes total to reach this stage. When it does, stir in asparagus purée. Remove saucepan from heat, add remaining butter and stir briskly. Add Parmigiano and stir. Taste and adjust seasoning. Risotto should be slightly soupy. Serve immediately.

Ladle into flat soup bowls. Serve with additional Parmigiano.

Serves 4 Send to friend Printer-friendly version