Asparagus Risotto
People are usually worried about making Risotto, yet it really is the simplest thing! And I paticular love this risotto recipe..
1 chopped onion
2 crushed cloves of garlic
1 cup risotto rice (Arborio or Vialone Nano for ex)
3 bunches of asparagus tips
about 3-4 cups of chicken stock
pinch of saffron
large knob of butter
1 cup of white wine
1/2 cup shaved parmesan
little chopped parsley
salt and pepper to taste
salt and pepper to taste
Heat a generous amount of olive oil on medium heat and sweat the onions and garlic until nicely glazed.. Add the rice and fry it a little to get some flavour, you could add a little chilli if you like at this point.. Deglaze your pan with the white wine and then add half of the asparagus tips and the saffron.
Add about 1 cup of hot stock, salt and pepper, and simmer until it is almost fully absorbed by the rice.. Add another cup of stock and basically repeat the same step until your rice is al dente - meaning it's cooked yet you still feel a little bite to it.. In the meantime, blanch the remaining asparagus tips for 2-3 minutes in hot boiling water and set them aside..
Once you feel your risotto is nice and al dente, take the pan off the heat, add the remaining asparagus, then the butter and parmesan.. Finally sprinkle with the chopped parsley and voila.. Homemade risotto :)
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