Risotto is the perfect dish to make for company or a family gathering. Yes it takes time to make, but if you prep everything in advance then when your guests or family are all gathered in the kitchen you can begin your magic. Cooking risotto in the kitchen all alone is no fun, but when you have people over its really fun to have them watch you transform all the ingredients into an amazing and creamy risotto.
You must use arborio rice for risotto. I do not like to use a lot of butter in cooking, but when I do I buy butter from grass fed cows since I found out that it is higher in Omega-3 fatty acids and vitamin K2 than butter and thus is healthier for you. I also like low sodium broth so I can control the salt to my taste.
Wash your asparagus, then cut the tough ends off and discard. Cut the tips off and place in a small bowl to save for a garnish. Grab a few stems at a time and cut into small coins.
Cut the ends off the shallot and peel.
Slice the shallot lengthwise thinly. Then finely dice the shallot .
Grate 1/2 cup of Parmesan cheese. Then use a vegetable peeler to shave the Parmesan for garnish.
Have all your ingredients prepped before your begin cooking. You have the tips, the cheese, the asparagus coins, the shallots, the rice and the wine all ready to go.
Measure the chicken broth into a small pot and turn the heat on medium high. You want it to come to a simmer.
In a medium pan add your shallots and 1 tablespoon butter. Turn the heat on medium and saute for 3 minutes, stirring occasionally.
Once your broth is simmering add your asparagus tips. Reduce your heat to low and cook the tips for 5-6 minutes.
After the shallots have sauteed for 3 minutes add your rice and saute for 2 minutes more, stirring occasionally. This adds a nutty toasted flavor to the rice.
After the rice has sauteed for 2 minutes add the wine. Stir till the wine has evaporated. Now remove the asparagus tips from the broth, and set aside. Begin adding the warm broth to the rice 1/2 cup at a time. You want the rice to absorb most of the liquid before adding more. You will continue adding broth and stirring for 20 minutes. You can not walk away from this process. After 20 minutes you will add your asparagus coins and your last 1/2 cup of broth. Cook for 5-8 minutes more, stirring occasionally.
After 25-28 minutes add your Parmesan cheese, remaining 1 tablespoon butter, and salt. Taste for saltiness and adjust to your liking. Turn heat to low till cheese melts for 1-2 minutes. Serve immediately.
aSPARAGUS RISOTTO
Serves: 2-4 people (depending on used as a side dish or main dish)
Prep Time: 15 minutes
Cooking Time: 35 minutes
INGREDIENTS
- 1 cup arborio rice
- 3 1/2 cups chicken broth
- 1/2 cup white wine
- 1 1/2 cups asparagus stems chopped, usually one bunch of asparagus (roughly 3/4 pounds) (save the tips for garnish)
- 1/4 cup shallot, diced finely
- 1/2 cup Parmesan cheese, grated, plus Parmesan shavings for garnish
- 2 tablespoons butter, divided
- 1/2 teaspoon salt
pREPARATION
- After you have washed your asparagus, cut off the tough ends and discard. Then cut off the tips and place in a small bowl. Grab a few stems at a time and cut into coins about 1/4" thick. Place in another bowl and set aside.
- Peel your shallot and cut each end off. Then thinly slice the shallot lengthwise. Now cut across the slices to make a fine dice. You do not want any big chunks of shallot.
- Grate your Parmesan cheese. Set aside in a bowl. Then using a vegetable peeler make Parmesan shavings for your garnish.
- Measure your chicken broth into a small pan and turn on medium high heat. Once the broth is simmering add your asparagus tips to cook them. Reduce heat to low.
- Add your shallots and 1 tablespoon butter to a medium size pan. Turn the heat on medium and sauté the shallots for 3 minutes, stirring occasionally.
- Now add your rice to the shallot mixture. You will cook the rice, shallot mixture for 2 minutes. Stirring occasionally.
- Now add your wine to the rice mixture.
- Remove the tips from the broth mixture and set aside.
- Once the wine has evaporated, begin ladling the chicken broth into your rice mixture 1/2 cup at a time. You want the rice to slowly absorb the liquid before adding more liquid. You will keep stirring and adding broth for 20 minutes.
- After 20 minutes add your last 1/2 cup of broth and your asparagus coins to the risotto mixture. Stir to combine.
- Cook the risotto for 5-8 more minutes. Then add the Parmesan cheese, the remaining 1 tablespoon butter, and salt. Taste for saltiness. Turn heat to low to melt the Parmesan for 1-2 minutes.
- Garnish with the asparagus tips and Parmesan shavings.
- SERVE IMMEDIATELY!!!
Note: This makes the perfect meal served with a simple arugula salad, and equally delicious as a side dish with salmon or chicken.
Note: Risotto is the perfect company food since everyone is standing in the kitchen drinking and eating appetizers and they can all watch you prepare the delicious risotto right in front of their eyes. How awesome is that!