Creamy Risotto with Wild Asparagus
Ingredients
- 1 Bunch of Asparagus
- 3 Tbsp. Unsalted Butter, at room temperature (#180140)
- ½ cup Grated Pecorino Romano Cheese or Parmesan (#190050 / #190150)
- ½ cup Fresh Parsley Leaves
- Zest from 1 Lemon (#340220)
- ¼ cup Olive Oil (#280390)
- 1 small Onion, peeled & finely diced (#340032)
- 1-1/3 cups Arborio or Carnaroli Rice (#310981)
- ½ cup dry White Wine
- 6 cups Vegetable or Chicken Broth, homemade preferred
- Sea Salt & Black Pepper to taste (#1002252 / #1001639)
Directions
- Trim the bottom of the asparagus spears, discarding the woody bottoms. Cut the tips in 2-inch pieces, set aside. Cut the rest of the spears into 1-inch pieces, and blanch in a pot of boiling water until tender. Use a slotted spoon to remove the asparagus and place in a food processor. Blanch the asparagus tips in the same water until tender crisp. Drain and run under cool water, set aside.
- Add the butter and cheese to the food processor, pulse until you have a smooth mixture, then set aside until needed.
- On a cutting board, chop the parsley and lemon zest together until finely chopped, then set aside.
- In a heavy bottom saucepan, heat the oil until lightly smoking over medium heat. Cook the onion until transluscent, stirring often, about 5 to 6 minutes. Add the rice, and stir to coat well with the onions and oil. Cook the rice, stirring continually for 2 to 3 minutes.
- Bring broth to a simmer in a medium saucepan. Add the wine to the rice and, stirring often, cook until it has been completely asborbed. Begin to add a ladleful of broth at a time, stirring the rice until it has been absorbed before adding another. Continue to cook the rice in this manner until it is al dente, or just with a little bite, about 25 minutes total cooking time for the rice.
- Remove from the heat and stir in the asparagus puree, and stir firmly until it has completely blended into the rice.
- Add half the parsley and lemon mixture and stir this into the rice as well.
- Serve the risotto in four individual bowls, then garnish with the reserved asparagus tips and remainder of the parsley and lemon mixture.
- Offer additional grated cheese at the table.