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I love to cook. It is an expression of love for me. I hope you will enjoy the recipes I post. May the Lord bless and keep each of you!



Prov. 31:15 She rises while it is yet night and provides food for her household and portions for her maidens.

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Thursday, December 15, 2011

Mario Batali's Asparagus Risotto

                                                                                                                                                    
1 pound asparagus, tough ends trimmed & cut into 1-inch pieces
6 to 7 cups chicken or vegetable broth
2 Tablespoons extra-virgin olive oil
3 Tablespoons butter
2/3 cup red onion, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/4 teaspoon salt
1/2 cup Parmesan cheese, freshly grated

Directions:
1. Bring pot of water to boil. Add half of the asparagus stalks (set the tips aside for later) and cook until quite soft, at least 5 minutes. Drain and place in blender or food processor. Add just enough water to allow machine to puree until smooth; set aside.

2. Heat broth in a small pan- turn on low and keep hot.

3. In a large nonstick skillet over medium heat, melt 1 Tablespoon butter and mix in oil. When sizzling, add onion. Sauté until onion softens, stirring occasionally- 3 to 5 minutes.

4. Add rice and cook, stirring occasionally, until it is glossy, 2 to 3 minutes. Add wine, stir and let liquid evaporate. Add large pinch of salt. Add warmed stock- 1/2 cup at a time, stirring occasionally. Set the timer for 15 minutes. Each time stock has just about evaporated, add another 1/2 cup.

5. When the timer goes off, add remaining asparagus tips and pieces, continuing to add 1/2 cup stock as needed. Begin tasting rice at this time. You'll want it to be tender but with a bit of a crunch (it should take a total of 20 to 30 minutes to reach the right consistency). When it feels just right, stir in the asparagus puree. Remove from heat, and stir in remaining butter. Stir in salt and Parmesan too. Taste and adjust seasoning- add more salt or pepper, if needed.

6. Serve immediately.

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