Asparagus Risotto (as read on the May 12, 2005 podcast and prepared by Alex Tuller)
4-5 cups Chicken stock
1/2 cup White wine or Vermouth
2-3 T Unsalted Butter
1 T Olive oil
Medium Onion finely chopped
Approx 1-1/2 cups Aborio Rice
6-9 Spears Fresh Asparagus
Parmesan cheese
Parsley for garnish
1 T lemon juice
Bring the stock to a simmer and keep it there, partially covered.
If you are serving risotto to company, do not start making it until they are in the house. It should be served immediately upon its completion. It does not get better if it has to wait around, it becomes cement-like and is terrible.
Do not cook risotto if you cannot pay attention to it for the 18-20 minutes it takes to stand near the stove to stir and keep an eye on it. Risotto does not like neglect. Cook pasta instead.
If the asparagus are thin, then cut off the woody bottom of the stalk and then cut into 1/2†pieces. If the asparagus is big, then cut off the woody bottom then blanch them by dropping them in a pot of boiling water for 2 minutes, then put them in ice water to stop the cooking. Proceed with cutting them into 1/2†slices. Set aside for later.
Cook the onion over medium heat in 1 T olive oil and 1 T butter for 2-4 minutes (depends on your stove). Do not let it brown. Add the rice and stir for a minute, then add the white wine, stirring. When it is absorbed start adding stock 1/2 c at a time only after the stock has been completely absorbed. Stir in the stock and then frequently stir to make sure it is not sticking to the bottom of the pan.
Add the asparagus after the rice has been cooking for about 10-12 minutes. Continue to add broth 1/2 cup at a time, stirring after each addition. After about 18 minutes, taste the rice and make sure it is tender but firm and not too tough. Add a final 1/4 cup of stock, 1 T lemon juice, 1 T butter and a good healthy 1/4 cup grated parmesan. Stir to combine. Serve on warmed plates with crusty bread and a nice crisp white wine.