| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Umbrian, Kitchen |
1 |
servings |
INGREDIENTS
| 400 |
g |
Asparagus |
| 2 |
l |
Good chicken or vegetable stock |
| 1 |
|
Onion; peeled and chopped |
| 2 |
|
Cloves garlic; peeled and finely |
|
|
; chopped |
| 4 |
tb |
Olive oil |
| 600 |
g |
Arborio risotto rice |
| 150 |
ml |
Dry white wine |
| 200 |
g |
Unsalted butter |
| 350 |
g |
Fresh Parmesan; grated |
INSTRUCTIONS
Cut the tips off the asparagus and reserve.
Blanch the asparagus stalks in boiling salted water and set aside.
Heat the stock and keep it at a simmer. In a large heavy based
saucepan, cook the onion and garlic in the olive oil until soft but
not brown. Add the rice and stir to coat thoroughly with the oil. Add
enough hot stock to cover, then cook gently, adding more stock as it
is absorbed. Season well.
After about ten minutes add the asparagus tips. Stir then add more
stock and cook for a further five minutes. Pour in the wine, then add
the blanched asparagus stalks, butter and parmesan.
The risotto should be moist and creamy and the rice slightly al dente.
Check the seasoning and add more if required. Serve immediately.
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