Classic Risotto with Asparagus
I read our community paper, Flamborough Review, cover-to-cover! Murray Zehr occassionally offers a recipe. The last ones I read were a variety of sauces for oriental wok-style rice and Maple Butter Tarts. This one for asparagus risotto I asked for permission from Chef Zehr to share because I also love asparagus and was delighted to hear back from him the same day:
Serves 4 (main course)
- 6 cups fresh chicken stock or reduced-sodium chicken broth
- 2 cups water
- 2 lb asparagus, trimmed and cut diagonally into 1 inch long pieces (about 6 cups)
- 1 small onion, finely chopped
- 1 tsp finely chopped garlic
- 2 Tbsp olive oil
- 2 cups Arborio rice (the only rice to use when making risotto)
- 1 cup dry white wine (optional)
- 2/3 cup finely grated Parmesan cheese, plus 1/3 cup for serving
- 1 tsp black pepper
- 1 cup butter, cut into tablespoon size pieces (I omitted it in favour of less fat)
- Juice of half a lemon
- 2 tsp chopped fresh chives (or green onions but I’m allergic)
1. Bring broth and water to a boil in a 4 quart pot. Add asparagus and cook, uncovered, stirring occasionally, until crisp-tender, 3 to 4 minutes. Transfer asparagus with a slotted spoon to a large bowl of ice and cold water to stop cooking, then drain and pat dry.
2. Cook onion in oil in a 5 to 6 quart heavy pot over moderate heat, stirring, until softened, about 3 minutes. Add rice and garlic and cook, stirring constantly, 1 minute. Add wine if using and stir until absorbed, about 1 minute.
3. Add 1 cup hot broth mixture and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth mixture, about 1 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until the rice is just tender and creamy looking, 18 to 22 minutes. (There will be leftover broth mixture. Reserve for thinning the risotto if necessary.)
4. Remove the risotto from the heat and stir Parmesan cheese, black pepper, butter, lemon juice, and the blanched asparagus into the risotto.
5. Thin risotto to desired consistency with some of the leftover broth if necessary. Divide risotto among 4 shallow bowls and serve sprinkled with the remaining parmesan cheese and the chives or green onions.
Chef’s Note: If you don’t have the time to make fresh chicken stock you can easily substitute chicken stock that comes in a little box from the supermarket. Whatever you do though, do not substitute bouillon cube for the stock. Bouillon is mostly salt and you will end up with a beautiful looking risotto that is over-salted and inedible.
With spring in the air it only seems natural to create an Asparagus Risotto recipe. However, feel free to add any other vegetables to it you wish, simply par-cook the vegetables in the chicken stock just like the asparagus in this recipe. Red peppers, carrots and celery are good choices but feel free to experiment.
