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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Risotto con gli Asparagi. This is a delicious side dish to compliment any meat or poultry main dish. Ingredients:
* 1 lb asparagus |
* 5 cups vegetable broth |
* 2 tablespoons extra-virgin olive oil |
* 2 + 2 tablespoons butter |
* 4 oz onion, chopped |
* 1 1/2 cups arborio rice (italian) |
* salt and pepper |
* 1/2 cup white wine |
* 4 - 5 tablespoons parmigiano reggiano cheese, freshly grated |
Directions:
1. In a saucepan put 2 tablespoons extra-virgin olive oil and 2 tablespoons butter, and turn heat to medium. When the butter starts foaming add the onion. Sauté until the onion is soft.
2. * Add rice, stir for about 2 minutes, add salt and pepper.
3. * Add the wine, and stir for about 2 minutes until absorbed.
4. * Add asparagus stem and one quarter cup broth.
5. Stir to prevent the rice from sticking to the pan. When the rice begins absorbing the liquid, add more broth.
6. * Repeat this step of adding the broth and stirring, keeping the rice at the consistency of a dense paste.
7. * After about 12 minutes add the asparagus spears.
8. * Continue adding the broth and stirring as indicated above.
9. * After about 18 minutes add the rest of the butter, parmigiano reggiano cheese, and continue stirring and adding broth.
10. *The rice will be ready in about 2 more minutes, when al dente (firm but not too soft or overcooked). Cooking time may vary.
11. Let the risotto set for about 2 minutes. Serve hot.
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