Asparagus Risotto
Ingredients
- 4 cups chicken stock
- 2 tablespoons unsalted butter, divided
- 1/2 cup chopped shallots
- 1 cup Arborio rice
- 1/4 cup dry white wine
- 1/2 pound asparagus, trimmed, tips cut off, stalks sliced into thin rounds
- 1/2 cup freshly grated parmigiano cheese
- salt and pepper to taste
Instructions
- Heat the stock in a small saucepan until it comes to a low simmer.
- In a separate 3 or 4 quart saucepan, heat 1 tablespoon butter on medium heat. Add the shallots and cook for a minute or 2, until translucent. Add the Arborio rice and cook for 2 minutes more, stirring until nicely coated.
- Add the white wine. Slowly stir, allowing the rice to absorb the wine.
- 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 tender, but still firm to the bite, about 20 to 25 minutes.
- With the last ladle of stock, add the asparagus. Stir and cook for a couple of minutes, until the risotto has absorbed the stock but is still loose and the asparagus are just cooked through.
- Turn off the heat. Gently stir in the Parmesan cheese and the remaining 1 tablespoon butter. Add salt and pepper to taste. Serve immediately.
Notes
Note that 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.