Creamy Risotto with Wild Asparagus
  • 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)
  1. 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. 
  2. Add the butter and cheese to the food processor, pulse until you have a smooth mixture, then set aside until needed.
  3. On a cutting board, chop the parsley and lemon zest together until finely chopped, then set aside.
  4. 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.
  5. 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.
  6. Remove from the heat and stir in the asparagus puree, and stir firmly until it has completely blended into the rice.
  7. Add half the parsley and lemon mixture and stir this into the rice as well. 
  8. Serve the risotto in four individual bowls, then garnish with the reserved asparagus tips and remainder of the parsley and lemon mixture.
  9. Offer additional grated cheese at the table.