Risotto Recipe - Risotto A L'asparigi

This risotto recipe is another of those Italian recipes that is much easier to make than is often thought and it is well worth taking the time to do it properly.

2 cups Italian rice (Risotto Arborio)

1/2 cup salted butter, or 1/4 cup olive oil

2 Tablespoon dried parsley

1 whole red onion (chopped)

5−6 cups chicken stock

20 asparagus spears

1/4 cup olive oil

3 cloves garlic (minced)

8 Tablespoon parmigano cheese (grated)

1) Rice Preparation: In a sauce pan, melt butter or add 1/4 cup olive oil. Add onions and parsley. Cook until onion is transparent. Turn heat to high, add rice. Add 3 ladles of hot chicken stock into rice, stir constantly until liquid is absorbed. Continue adding stock (3 ladles at a time) and stir until rice is tender. Rice should be sticky and no liquid should remain. Rice must always be firm and custard like in texture. Put rice aside.

2) Asparagus Preparation: In a frying pan, add 1/4 cup olive oil and garlic. Cook until garlic is golden brown.Cut the asparagus into 1 inch diagonal pieces, leave 5−6 spears uncut, these are used for garnish. On a medium/high setting, cook asparagus (both cut & whole) uncovered for 3 minutes. Add 1/4 cup chicken stock, salt & pepper to taste. Continue cooking covered until tender.

3)Final Preparation: Add the asparagus to the rice. Place back on stove and add thecheese and stir. More cheese can be added according to taste

4) Place rice on a serving dish and garnish with whole cooked asparagus spears.


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