Ingredients:
1 pound asparagus, peeled, trimmed and cut into one-inch-long pieces, tips reserved
6 cups chicken or vegetable stock
5 tablespoons butter (you can use extra virgin olive oil if you prefer)
1/3 medium onion, diced
1 1/2 cups DeLallo Arborio rice
1/2 cup dry white wine
Salt to taste
1/2 cup grated Parmigiano Reggiano cheese.
Directions:
Bring a low pot of water to a boil, just enough water to cover the asparagus. Add half the asparagus stalks and cook until very tender, about 5-8 minutes. Drain and rinse quickly under cold water. Place cooked asparagus in a food processor and pulse, add just enough water to allow machine to puree until smooth; 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 adsorbed, 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 puree. Remove skillet from heat, add remaining butter
and stir briskly. Add Parmigiano and stir briskly, then 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
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