Risotto A L'asparigi
Ingredients
- 2 cup Arborio rice
- 0.5 cup salted butter (or 1/4 cup olive oil)
- 2 tbsp dried parsley
- 1 whole red onion, chopped
- 6 cup chicken stock, hot
- 20 spears fresh asparagus
- 0.3 cup olive oil
- 3 clove garlic, minced
- 0.5 cup Parmigiano-Reggiano, grated
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
- 1
In a saucepan, melt butter (or heat olive oil). Add onions and parsley; cook until onion is transparent.
- 2
Turn heat to high, add rice, and stir to coat. Add 3 ladles of hot chicken stock; stir constantly until liquid is absorbed. Continue adding stock 3 ladles at a time, stirring until rice is tender and no liquid remains. Rice should be sticky and firm.
- 3
Cut asparagus into 1-inch diagonal pieces; leave 5–6 spears whole for garnish.
- 4
In a fry pan, heat olive oil with garlic until golden. Cook all asparagus on medium-high, uncovered, for 3 minutes. Add 1/4 cup chicken stock, season with salt and pepper, and cook covered until tender.
- 5
Add asparagus to risotto, return to heat, stir in Parmigiano and mix well. Add more cheese if desired.
- 6
Serve on a platter garnished with whole cooked asparagus spears.