Arborio Rice With Fresh Asparagus |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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ARBORIO RICE WITH FRESH ASPARAGUS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Newcomb Estate in Amarillo, Texas in 1992. Ingredients:
2 tablespoons extra virgin olive oil |
1 shallot |
6 cups chicken stock |
1 pound arborio rice |
2 tablespoons dry white wine |
1 bunch fresh asparagus chopped |
1 cup parmesan cheese grated |
2 tablespoons butter |
4 leaves basil chopped |
1/4 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
2 tablespoons coat cheese |
Directions:
1. Bring stock to a boil.
2. In medium skillet sauté shallot in olive oil then add asparagus and rice.
3. Toss with white wine then add enough broth to cover rice and mix well.
4. Stir frequently and continue to add broth for 20 minutes.
5. When rice is al dente turn off stove and add asparagus then allow to sit 1 minute.
6. Stir in the butter, goat cheese and parmesan then season and serve hot with basil.
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