Wednesday, April 22, 2009
Spring asparagus risotto
Lindsey Nair
Features staff writer Lindsey writes about food, restaurants and recipes.
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Recipes
Josef Schelch, executive chef at Preston's restaurant at the Inn at Virginia Tech, will be doing a cooking demonstration at Fork & Cork. We didn't want to give away his demo recipe, so here's another one he chose to share. Asparagus is in season now, so it's the perfect time to make this dish!
3 cups reduced-sodium chicken broth
12 asparagus spears, cut diagonally into 1-inch pieces
2 Tbsp. butter, divided
1 shallot, finely chopped
3/4 cup Arborio rice or medium-grain white rice
3/4 cup Champagne
1/4 cup freshly grated Parmesan cheese
1/4 tsp. salt
1/2 tsp. freshly ground black pepper
1. In a medium saucepan, bring the chicken stock to a boil. Reduce heat to a simmer. Blanch the asparagus in the chicken stock for 2 minutes. Remove the asparagus with a slotted spoon. Set the asparagus aside and keep the chicken stock at a low simmer.
2. In another medium saucepan, melt one tablespoon of the butter. Add the shallot and cook until tender, about 3 minutes. Add the Arborio rice and stir to coat in the butter. Continue toasting the rice, stirring constantly, for about 3 minutes more. Add the Champagne and simmer until the liquid is nearly evaporated, about 3 minutes.
3. Add 1/2 cup of the simmering chicken broth to the rice and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total.
4. Remove from the heat. Gently stir in the asparagus, remaining butter, Parmesan, salt, and pepper. Spoon the risotto into serving dishes and serve immediately.
