This is a fabulously tasty risotto I made last night. Apparently it’s the “nicest thing you’ve ever made”.
1 bundle of asparagus spears (10-12)
65g unsalted butter
1 small onion (finely chopped)
1 1/2 cups of Arborio rice
3 cups chicken or vegetable stock
1 cup parmesan cheese (freshly grated)
salt & pepper
Cut the tough ends from the asparagus and boil for 5 minutes. Refresh the asparagus in ice cold water. Retain 2 cups of the cooking liquid and combine it with the stock. Keep it hot over a low heat. Chop the asparagus into 2cm chunks, keep separate the top two portions of each stem as they don’t take as long to cook as the thicker bottom sections. Set aside.In a large frying pan, melt only 40g of the butter and fry the onions until they are soft and golden. Add the large pieces of asparagus and stir for a couple of minutes. Add the rice and stir for 1-2 minutes until all the rice is well coated with butter. Ladle in one amount of the stock and simmer gently until all the liquid has been absorbed. Stir constantly.
Ladle in another and repeat this process for about 10 minutes. At this point, add the remaining asparagus and continue cooking and stirring the rice with more ladlefulls of stock until it runs out (about 15 minutes). The consistency of the rice should be very creamy but not too runny. Remove from the heat.
Stir in the remaining butter and parmesan cheese and season well with salt & pepper.
Serve, drizzled with a touch of olive oil and a fresh green salad.