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Risotto With Asparagus Recipe

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This recipe for Risotto With Asparagus, by , is from Cooking with Friends 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Liz Balzer
Added: Saturday, October 8, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 lb asparagus
7 - 8 cups chicken stock
1/4 cup extra-virgin olive oil
1/2 cup finely chopped yellow onion
3 cups Arborio or Carnaroli rice
1 cup dry white wine, at room temperature
1 Tbsp unsalted butter
1/4 cup freshly grated Parmesan Cheese
Salt and freshly ground pepper

Directions:
Directions:
Parboil* the asparagus in salted boiling wather until just tender, 1-2 minutes. Set aside.

In a saucepan over medium heat, bring the stock to a gentle simmer and maintain over low heat.

In a large, heavy saucepan, heat the oil over medium heat. Add the onion and saute until softened, about 4 minutes. Add the rice and stir until each grain is well coated with oil and translucent with a white dot in the center, about 3 minutes. Add the wine and stir until it is completely absorbed.

Add the simmering stock a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed (but the rice is never dry on top) before adding the next ladleful. Reserve 1/4 cup stock to add at the end.

When rice is almost tender to the bite but slightly firm in the center and looks creamy, after about 18 minutes, add the asparagus and a ladleful of stock. Cook, stirring occasionally, until the asparagus is heated through and the rice is al dente, 2-3 minutes longer. Remove from the heat and stir in the butter, cheese, and reserved 1/4 cup stock. Season to taste with salt and pepper and serve at once.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
*Parboiling vegetables sets their color and partially cooks them. To parboil, plunge the vegetable in a large quantity of salted boiling water and cook until the vegetable brightens in color and just begins to soften. Drain and plunge immediately into a large bowl of ice water to stop the cooking. Let cool for about 30 seconds, drain again and set aside until ready to use. The parboiling time depends on the density of the vegetable. For example, slender asparagus will take 1-2 minutes, while thick carrots wil take 3-4 minutes.

Be patient while adding the stock in a ladle full at a time - it takes a while, but is worth it.

 

 

 

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