ASPARAGUS RISOTTO

Risotto is one of my favorite dishes! I know even saying "risotto" sounds terrifying to many of you. I will try to dispel some of that fear today. First, you need to use Italian short grain rice. The better the quality the better your rice is going to turn out...organic is always preferable. There are a variety of rices grown in Italy, but the two most common are arborio and carnaroli. I generally use carnaroli as it absorbs more liquid and becomes plump, soft and creamy. It takes a little longer to cook than arborio. You will need to dedicate 25 minutes in front of the stove as there is plenty of stirring and you need to serve immediately. Almost anything goes with risotto, just get everything ready so you can serve quickly.

I know many of you are not eating dairy. Not to worry, you can make a great risotto without butter or cheese. You will need very good quality olive oil, preferably with a buttery or grassy flavor. For instance, with the asparagus recipe below, I would add finely chopped scallions or chives just before serving. Definitely use carnaroli rice as it will become more creamy, just stir continually and be patient to cook until al dente. I think you'll be pleased with the results.

One more tip, after sweating your onions and whatever else, raise the heat to medium high, stir constantly and let your liquid get absorbed before adding more. When you are stirring you will hear a sizzle, that is a good time to add more liquid, you don't want the rice to burn just absorb. Packaged broth is ok, try to find low sodium, organic broth. So here's the recipe. Have a salad ready to dress and make something you can roast that takes about 20 minutes to cook.

ASPARAGUS RISOTTO (Risotto agli Asparagi)

1 ¼ lbs asparagus, trimmed

2 Tablespoons extra-virgin olive oil

1 Tablespoon unsalted butter

1 Sm. onion, chopped

1 Sm. shallot, finely chopped

1 ½ Cups short grain rice (Arborio, Carnaroli or Vialone Nano)

½ Cup dry white wine

3 to 4 Cups chicken broth

¼ Cup grated Parmesan

2 Tablespoons unsalted butter

Trim and blanch (boil in water until firm tender) the asparagus. Cut into ¼” rounds leaving the spears uncut. Reserve for later. Meanwhile, heat the oil and butter in a pot, cook onion about 3 minutes, add shallot and continue cooking until translucent (about 2 more minutes). Add rice and stir until well coated, add the white wine and cook until completely absorbed. Now, start adding the warm broth a ladle at a time, stirring often, until the risotto is almost done (you will have probably used at least 2 ½ to 3 cups of liquid, the rice will be creamy with almost no bite)add more liquid as necessary and the asparagus rounds, stirring to mix well. When cooked add the parmesan and butter and mix well. Transfer to serving platter or plates, top risotto with the reserved asparagus spears, drizzle a little good quality extra-virgin olive oil and for good looks shave a little parmesan on top. I try to find thin asparagus for this dish as they blanch quickly and the smaller pieces mix well with the risotto. Buon Appetito!