Kent Cooks: Asparagus Risotto

As seen on the January 13, 2014 edition of the Morning News on Global Regina

Ingredients:

1 g kosher sea salt

454 g fresh asparagus

2 large shallots, finely diced

85 g butter

375 mL arborio rice

1,420 mL chicken or vegetable stock, kept simmering

83 mL freshly grated Parmesan cheese

1 tbsp chopped fresh parsley

1 g freshly ground black pepper

60 mL heavy cream

Directions:

Bring a small pot of water to a boil with a pinch of salt, and add the asparagus. Boil for about six minutes or until just tender.

Drain, reserving the cooking liquid, and let the asparagus cool.

Cut the asparagus into small rounds, leaving the tips intact.

Re-heat the asparagus water.

Sauté the shallots in the butter until soft and translucent, add the rice all at once, and stir it around until it is heated through and shining.

Add the first ladle full of hot asparagus water.  Stir until the liquid has been absorbed, and then add some more.  Always add small amounts and wait for the rice to absorb the liquid before you add more.

When you use all the asparagus water, begin using the stock, one ladle full at a time. Continue this for about another 20 minutes, stirring in the asparagus right at the very end to heat through.

When the rice is creamy and velvety, and the rice grains are swollen but still firm to the bite, stir in the Parmesan and parsley.  Then season with the salt and pepper to taste.

Remove from the heat, cover, and let it stand for about three minutes.

Spoon onto a warm serving platter and serve at once.

NB:  You could sprinkle a little more fresh grated or shaved Parmesan over the top of the risotto, and garnish it with the reserved asparagus tips!

Also, try a drizzle of balsamic reduction for a little sharp sweetness.