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Header Image_Asparagus Risotto
A MARIO BATALI RECIPE

Asparagus Risotto

Post Image_Asparagus Risotto


Ingredients

Asparagus
red onion
White Wine

1 pound asparagus, peeled, trimmed and cut into one-inch-long pieces, tips reserved
5 to 6 cups vegetable stock
2 tablespoons extra virgin olive oil
3 tablespoons unsalted butter
1/3 medium red onion, diced
1 1/2 cups Arborio rice, or Carnaroli
1/2 cup dry white wine
Salt to taste
1/2 cup grated Parmigiano Reggiano

 

Directions

Bring a pot of water to a boil. Add half the asparagus stalks and cook until soft, about 5 minutes. Rinse quickly under cold water. Put cooked asparagus in a blender or food processor and add just enough water to allow machine to puree until smooth. Set aside.

 

Heat the stock in a medium saucepan over low heat. Put oil and 1 tablespoon butter in a large, deep nonstick skillet over medium heat. When it is hot, add onion, stirring occasionally until soft but not yet brown, 3 to 5 minutes.

 

Add rice and cook, stirring occasionally, until it is glossy, about 2 to 3 minutes. Add white wine, stir, and let liquid bubble away. Add a large pinch of salt. Add warmed stock, 1/2 cup or so at a time, stirring occasionally. Each time stock has just about evaporated, add more.

 

After about 15 minutes, add remaining asparagus pieces and tips, continuing to add stock when necessary. In 5 minutes, begin tasting rice. You want it to be tender but with a bit of crunch; it could take as long as 25 minutes total to reach this stage. When it does, stir in 1/2 cup asparagus purée. Remove skillet from heat, add remaining butter and stir briskly. Add Parmesan and stir briskly, then taste and adjust seasoning. Risotto should be slightly soupy. Serve immediately.

 

Read more about risotto here!

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