Plainly said, I am risotto obsessed. I know, I know…between my love of potatoes, risotto and bacon…I should probably be a candidate for gastric bypass surgery. Ok, I will give you that one my friends. Thankfully I have some sense of self control or that may be my fate. All that said, I am actually adding this recipe especially for my wonderful, talented, gorgeous, sassy Mom after a little pow-wow on the phone tonight about a great side dish for a special dinner party this week.
So, my Mom ultimately decided on making a raspberry, balsamic glazed pork loin on the grill (recipe to follow please Mom). After a good long discussion, we thought this may be the perfect accoutrement for her sophisticated meal. Embarrassingly enough, this is only one of about 250 risotto recipes in my cookbook arsenal (courtesy of Williams-Sonoma), but a mighty delicious one. Enjoy and please do post with comments if you try this recipe, or have any fun alternates to spice it up! Mangia and enjoy!
- 1 lb asparagus, trimmed and cut into 2 inch lengths
- 7-8 cups chicken stock
- 1/4 cup extra virgin olive oil
- 1/2 cup finely chopped yellow onion
- 3 cups Arborio or Carnaroli rice
- 1 cup dry white wine (room temp)
- 1 tbsb unsalted butter
- Salt and pepper freshly ground
- Parboil the asparagus in salted boiling water until just tender. 1-2 minutes. Set aside.
- In a saucepan over medium heat, bring the stock to a gentle simmer and maintain over low heat.
- In a large, heavy saucepan, heat the oil over medium heat. Add the onion and saute until softened, about 4 minutes. Add the rice and stir until each grain is well coated with oil and translucent with a white dot in the center, about 3 minutes. Add the wine and stir until it is completely absorbed.
- Add the simmering stock a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed (but the rice is never dry on top) before adding the next ladleful. Reserve 1/4 cup stock to add at the end.
- When the rice is almost tender to the bite but slightly firm in the center and looks creamy, after about 18 minutes, add the asparagus and a ladleful of stock. Cook, stirring occasionally, until the asparagus is heated through and the rice is al dente (cooked but firm), 2-3 minutes longer.
- Remove from heat and stir in the butter, cheese, and reserved 1/4 cup of stock. Season to taste with salt and pepper and serve right away.