Directions: |
Directions:1. Prepare the asparagus by breaking off discarding the tough ends (about the last inch of the spear). Cut into 1 to 1 1/2-inch pieces (tips longer, base shorter). If your asparagus are especially large, cut into even smaller (bite-size) pieces. Bring a saucepan with a quart of water to a boil. Blanch the asparagus pieces for 2 minutes.
2. Slice tomatoes in half if they are a bit large. Pan sear them in oil for a few minutes until desired softness.
3. In a 3 or 4 quart saucepan, heat 3 tbsp butter on medium heat. Add the shallots and cook for a few minutes until translucent. Add the rice and cook for 2 minutes more, stirring until nicely coated.
3. While the shallots are cooking, bring the stock to a simmer in a saucepan.
5. Add the wine. Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add 1/2 cup of 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 tender, but still firm to the bite, about 15 to 20 minutes. Remove from heat.
6. Gently stir in the Parmesan cheese, the remaining 1 tsp butter, the tomatoes and the asparagus. Add salt and pepper to taste. Serve immediately. |
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