The Asparagus Risotto

Ingredients:

1/4 bunch Tall asparagus

1/3 cup Onion

Lemon zest

1/4 cup Parmesan

1/2 tbs butter

2 cups broth

1/2 tbs olive oil

1/2 cup dry rice

1/4 cup white wine

Wash the asparagus. Snap the ends off where the stalks naturally break. (I washed half of a bunch, but ended up putting some of it back in the fridge. I'd recommend only using a fourth or a third of a bunch.)

Toss the tough snapped-off ends into a pot with 2 cups of broth (you may end up needing more or less broth in actuality). Bring the broth to a boil, then lower the heat to keep the broth warm but not boiling. Chop up the rest of the asparagus and set aside.

Slice up 1/3 cup white onion. Heat 1/2 tablespoon oil and 1/2 tablespoon butter in a saucepan, and cook the onions until translucent.

Add 1/2 cup dry rice. Stir it to coat with the oil & butter. (Don't let the rice brown.) Get used to stirring, because you're going to be doing a lot of it.

Add 1/4 cup white wine, and let the rice absorb it. Keep stirring!

Start adding the broth a little at a time. (You're still stirring, right?) Once the rice absorbs it, add more.

Almost forgot. Throw that chopped-up asparagus in. Keep adding broth after the rice fully absorbs it.

Grate 1/4 cup parmesan. Grab a pinch of saffron threads and "bloom" them in hot water. Add both to the risotto when it's close to done.

After about 15-20 minutes of stirring and adding the broth in small amounts, your risotto should be nice and creamy. When the rice is done, it should still be firm (al dente) but also be tender.

To season, I added a little bit of lemon zest, shaved parmesean, salt and pepper, and truffle oil.

NOTE:

The rice expands as it cooks, so that 1/2 cup ends up making quite a generous single portion.

If you’re not a big fan of Asparagus you can use mushrooms instead. It’s your choice!

Bon Appétit !

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