Asparagus Risotto

Making risotto is a labor of love. It requires patience and the endurance to stir and stir. The end result is one of the most delicious meals for the Spring season.

This recipe serves 2 to 3 as a main dish or 4 as a side dish.

Snap the asparagus spears from the bottom to remove the hard woody ends.

Ingredients

• About 4 cups chicken stock or vegetable stock for vegetarian option

• 2 tablespoons extra virgin olive oil

• 1 1/2 cups Arborio or Carnaroli rice- you can also use domestic short grain but the result will be less creamy

• 1/2 pound asparagus, tips cut off, and the spears cut into 1/4” pieces

• 1/3 cup freshly grated Parmesan cheese, plus extra as desired

• 2 tablespoons unsalted butter

• Salt and pepper, to taste

Method

1. Heat the stock:

   Heat the stock in a small saucepan until it comes to a low simmer.

2. Toast the rice

   In a separate 3 or 4 quart saucepan, heat the olive oil over medium heat. Add the rice and cook for 2-3 , until slightly toasted.

3. Add the stock, 1/2 cup at a time:

   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. After about 12 minutes add in half of the chopped asparagus spears (not the tops) and continue cooking and stirring until the rice is tender, but still firm to the bite, another 10 to 15 minutes.

4. Add the remaining asparagus:

   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.

   Simple Tip!

   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 hot water.

5. Remove from heat, stir in butter until melted. Gently stir in the Parmesan and season with salt and pepper:

   Serve immediately with additional parmesan cheese if desired.