Recipe Details

Summary

Name: Risotto A L'asparigi

Category: Italian

2 cups Italian rice (Risotto Arborio)

1/2 cup salted butter, or 1/4 cup olive oil

2 Tablespoon dried parsley

1 whole red onion (chopped)

5−6 cups chicken stock

20 asparagus spears

1/4 cup olive oil

3 cloves garlic (minced)

8 Tablespoon parmigano cheese (grated)

Rice Preparation: In a sauce pan, melt butter or add 1/4 cup olive oil. Add

onions and parsley. Cook until onion is transparent.

Turn heat to high, add rice. Add 3 ladles of hot chicken stock into rice,

stir constantly until liquid is absorbed. Continue adding stock (3 ladles at

a time) and stir until rice is tender.

Rice should be sticky and no liquid should remain. Rice should be firm like

putting or custard. Put rice aside.

Asparagus Preparation: In a fry pan, add 1/4 cup olive oil and garlic. Cook

until garlic is golden.

Cut asparagus into 1 inch diagonal pieces, leave 5−6 spears uncut, will be

used for garnish. On medium/high setting, cook asparagus (both cut & whole)

uncovered for 3 minutes. Add 1/4 cup chicken stock, salt & pepper to taste.

Continue cooking covered until tender.

Final Preparation: Add asparagus to rice. Place back on stove, add the

cheese and stir. Add more cheese if desired.

Place rice on a serving dish and garnish with whole cooked asparagus spears.