Asparagus Risotto

How posh does *that* sound?
With Devils on Horseback for appetizers and a nice Chenin Blanc and a wonderful boy for company?

People make cooking a good risotto sounds really tough. And I think that’s strange. It was B and me, for dinner one Sunday evening. He cooks amazingly well, himself. We looked up a bunch of recipes and finally just ended up doing a generalized version of all of the recipes. And we couldn’t stop raving about it when we were done. The risotto, that is. Do not make jokes. Or maybe we just have this mutual admiration society thing going, y’know.

A cup of short-grained rice (typically Arborio, though I used some rice I picked up at the Rice Traders Store near my house. They keep all kinds of rice for all kinds of South-Indian food. No, really.)
10-12 stalks of asparagus
2-3 tablespoons of parmesan cheese, grated
Olive oil, to cook
4-5 tablespoons of white wine
1 medium sized onion, finely chopped
4-5 cloves of garlic, finely chopped
3 cups chicken stock (or vegetable stock), to cook the rice
Water, to cook.

1. Discard the tough stem of the asparagus and blanch the tender/edible stems. For this, you must bring some water to a boil. Let the asparagus stalks cook for about in minute in the hot water and then dunk them into cold water. This ensures that the asparagus gets cooked, but doesn’t become limp, when using it in the risotto.
2. Cut the asparagus into small pieces to put into the rice, later.
3. Heat some olive oil in a frying pan and gently fry the garlic until just slightly burnt.
4. Add the chopped onions and cook until soft, though not browned.
5. Add the rice and saute for a couple of minutes, stirring frequently, until coated in the oil.
6. Now, add the wine and simmer until absorbed by the rice.
7. Add the hot chicken stock in batches, stirring between each addition to allow the liquid to be completely absorbed, until the rice is cooked and all the stock has been absorbed.
8. Add the asparagus, before you add in your last batch of stock and cook for a few more minutes.
9. Add the parmesan, the salt and freshly ground black pepper and stir well.

I think the trick lies in slow cooking and constantly stirring the rice while it cooks.


I will admit, this is probably not the way authentic risottos are made. But this did taste pretty fantastic and just as good as anything I’ve had at a posh restaurant. So, it’s well worth trying!


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