Shelly's Recipe

ASPARAGUS RISOTTO

Category: Rice/Risotto

2 tbsp extra-virgin olive oil and butter
1 1/2 cup basmati rice
1 medium onion, finely minced
1 clove garlic, peeled, smashed, finely minced
1/2 cup dry white wine
5 to 6 cup hot homemade chicken stock
1 pound asparagus, ends trimmed, and lower part of stalk peeled, cut on diagonal into 1/4-inch widths
2 tablespoon finely minced flat leaf parsley
1 cup grated Parmigiano-Reggiano
Salt and pepper to taste
A full-flavored olive oil for drizzling

Heat the olive oil and the butter together over medium to medium-high heat. Add the onions and the garlic and sauté until the onions are translucent. Add the rice, and sauté another 2 minutes, stirring constantly. Add the wine, and cook, stirring, until the liquid has almost completely disappeared. Add about 1 to 1-1/2 cups of the hot stock, enough to cover the rice, and keep at a medium-high simmer, stirring frequently. Add stock in 1/4 cup increments, waiting until the level reduces down before adding the next dose.

After about 14 minutes, add the asparagus, and 1/4 cup of the stock, continue cooking, and stirring frequently. Cook another 3 to 4 minutes, and taste for doneness: the rice should be slightly al dente, the asparagus should be cooked, but not mushy. The consistency should be saucy, but not soupy, the sauce should cling to the rice, but not be sticky. Add 3/4 cup of the Parmigiano cheese, the parsley, and salt and pepper to taste. Add additional stock if the consistency is too stiff. Stir until the cheese has melted. Serve immediately, sprinkled with the remaining Parmigiano, and drizzled with the olive oil. Serves 4-6