With a few spears of asparagus from our garden, my thoughts turned to risotto. Barry gave this dish a thumbs up! Definitely another comfort food to add to our list of COVID 19 survival essentials!
Amount of liquid and cooking time is variable, dependent on how al dente or tender you prefer your rice.
Arborio rice, a short grain Italian variety, is high in amylopectin starch, which is what gives risotto its creamy texture. The oval grains are about a quarter of an inch long and typically white. Brown (unrefined) Arborio rice is also available but it’s much more commonly sold as white rice, which is starchier.
Springtime Risotto with Asparagus Serves 2-3 as a main course, or 4 as a side
About 6 cups+ chicken or vegetable broth or stock
2 tablespoons butter + extra for finishing
1/2 cup chopped yellow or white onions
1 cup arborio rice (do not rinse as it can destroy the starch that causes this dish to be creamy)
1/4 cup dry white wine (or substitute 1 Tbsp. lemon juice and 3 Tbsp. water)
1/2 pound asparagus, trimmed, tough skins of the spears peeled if they are thick, and the spears cut into small pieces
1/2 cup freshly grated Parmesan cheese
Pepper to taste + salt if needed
- Heat the stock in a small saucepan until it comes to a low simmer.
- In a separate 3 or 4 quart saucepan, heat butter on medium heat. Add the onions and cook for a minute or two, until translucent and softened.
- Add the arborio rice and cook for 2 minutes more, stirring until nicely coated.
- Add the white wine. Slowly stir, allowing the rice to absorb the wine.
- Once the wine is almost completely absorbed, add 1/2 cup of hot stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan.
- Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 25 to 35 minutes depending on your preference. Near the end, add the end pieces of the asparagus, saving the tips for later.
- With the last ladle of stock, add the asparagus tips. Stir and cook for a couple of minutes, until the risotto has absorbed the stock, but is still loose, and the asparagus are just cooked through. Note: the stock amount given is approximate. You may need a little more or less. If you end up needing more stock and you find yourself without, just use water.
- Turn off the heat. Gently stir in the Parmesan cheese, a few slices of butter. Add pepper to taste; if needed, add salt but check first as the Parmesan adds a salty flavor
- Serve immediately.
Recipe without photos . . .
Springtime Risotto with Asparagus Serves 2-3 as a main course, or 4 as a side
About 6 cups+ chicken or vegetable broth stock
2 tablespoons butter + extra for finishing
1/2 cup chopped yellow or white onions
1 cup arborio rice (do not rinse as it can destroy the starch that causes this dish to be creamy)
1/4 cup dry white wine (or substitute 1 Tbsp. lemon juice and 3 Tbsp. water)
1/2 pound asparagus, trimmed, tough skins of the spears peeled if they are thick, and the spears cut into small pieces
1/2 cup freshly grated Parmesan cheese
Pepper to taste + salt if needed
- Heat the stock in a small saucepan until it comes to a low simmer.
- In a separate 3 or 4 quart saucepan, heat butter on medium heat. Add the onions and cook for a minute or two, until translucent and softened.
- Add the arborio rice and cook for 2 minutes more, stirring until nicely coated.
- Add the white wine. Slowly stir, allowing the rice to absorb the wine.
- Once the wine is almost completely absorbed, add 1/2 cup of hot stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan.
- Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 25 to 35 minutes depending on your preference. Near the end, add the end pieces of the asparagus, saving the tips for later.
- With the last ladle of stock, add the asparagus tips. Stir and cook for a couple of minutes, until the risotto has absorbed the stock, but is still loose, and the asparagus are just cooked through. Note: the stock amount given is approximate. You may need a little more or less. If you end up needing more stock and you find yourself without, just use water.
- Turn off the heat. Gently stir in the Parmesan cheese, a few slices of butter. Add pepper to taste; if needed, add salt but check first as the Parmesan adds a salty flavor
- Serve immediately.
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