| Asparagus Risotto |
Recipe Type: Entree
- 1 Lb All Green Asparagus, Trim and Cut Into 1 Inch Pieces (Reserve Tips)
- 6 Cups Chicken Stock
- 2 Tablespoons Napoli Extra Virgin Olive Oil
- 3 Tablespoons Butter
- 1/2 Onion, Diced
- 1 1/2 Cups Arborio Rice
- 1/2 Cup Dry White Wine
- Salt, To Taste
- 1/2 Cup Grated Locatelli Romano Cheese
- Boil a pot of water.
- Take half of the asparagus stalks and add to the boiling water.
- Cook for about 5 minutes or until they are tender.
- Rinse under cold water immediately and place the cooked asparagus into a food processor.
- In order to blend the asparagus, add a little water. Puree until there is a smooth consistency. Set to the side.
- Place a medium saucepan over low heat and add in the chicken stock. Take a deep nonstick skillet and add oil and 1 Tablespoon butter into the pan. Place over medium heat.
- Once it is hot, add the diced onion to pan and stir occasionally.
- Let cook for about 3 to 5 minutes, or until onion is tender.
- Add in the rice and let cook for about 2 to 3 minutes, or until rice becomes glossy (stir occasionally). Stir in the wine and allow it to bubble. Add in salt to taste. Gradually pour in the chicken stock, about 1/2 Cup at a time, stirring occasionally.
- After 15 minutes or so, take the remaining asparagus pieces and tips reserved and add to the pan. Continue to add stock when necessary.
- After 5 minutes, begin to taste the rice. It should be tender, but with a little crunch to it. It could take up to a half hour for the rice to get like this, so be sure to taste check periodically. Once the rice is ready, take a 1/2 cup of the asparagus puree and stir into the pan.
- Remove the skillet from heat. Add the rest of the butter and stir together. Add the grated cheese and stir briskly.
- Taste to see if you need to adjust seasoning. Serve.
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