Once you learn to cook a basic dish like risotto, you can substitute with what you have on hand. Instead of asparagus, use zucchini or the fresh peas … or the mushrooms you almost forgot in the fridge drawer.photos coco zordan
more Risotto recipes from my older posts: R. with Saffron, R. with Pumpkin
4
10 min.
totally 30
about 6 cups broth
1/2 pound asparagus trimmed, tips cut off, tough skins of the spears peeled (if working with thick apparatus spears), and the spears cut into thin disks
300 gr. uncooked Carnaroli or Arborio Rice about 1 1/2 cups
1 shallot or 1 golden onion finely chopped
1/2 cup dry white wine
italian parsley chopped
XV olive oil
butter
salt and pepper
Note: to simplify the recipe and if you like your veggie more crunchy you can add the chopped asparagus all at once after 15 minutes from the moment you add the rice, practically with the last ladle of broth and when the rice is still “hard”. Then you let the rice sit for a few minutes covered with a lid before serving. The extra minutes will cook rice and asparagus to perfection. : )
1. Prepare Asparagus: trim, cut off tips, peel tough skins of the spears (if working with thick apparatus spears), and cut spears into thin disks.
2. Heat the stock: Heat the stock in a small saucepan until it comes to a low simmer.
3. Cook shallot/onion in olive oil to soften, then add 1/2 of the chopped asparagus : In a separate 3 or 4 quart saucepan, heat 3/4 Tbs olive oil on medium heat. Add the finely chopped shallot/onion and cook for a few minutes until translucent. Add 1/2 of the chopped asparagus, stir, add rice and cook for 2 minutes more, stirring until nicely coated.
4. Add the white wine: Add the white wine. Slowly stir, allowing the rice to absorb the wine.
5. Add the stock, 1 ladle at a time, adding only after the previous addition has been absorbed by the rice: 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 not completely tender, but still ” al dente”, about 15 minutes.
6. Add the rest of the asparagus: With the last ladle of stock, add the rest of the asparagus and the chopped parsley. Turn off the heat. Add salt and pepper to taste. Add a tsp of butter, 1/2 cup grated parmesan, stir, cover with lid and let sit for a couple of more minutes before serving.
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 (and salt if needed).
7. Serve immediately with more parmesan and black pepper to taste
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