Asparagus Risotto (Rice)
This is an Italian rice dish. At its simplest, the rice is first sauted in butter with or without onions, then stock is added a little at a time during cooking, stirring frequently, until rice is cooked and looks creamy. You can add all I kinds of things to it, here I have added asparagus and cheese. Generally parmesan cheese is used, but in pictures here, I have used grated very mature cheddar cheese, because that is all had at the time. It tasted very nice. Serves 3-4
350 gm. Arborio or Carnaroli rice or Vialone nano rice (or use any short grain rice, like Idli or dosa rice)
100-150 gm (1 packet) of asparagus tips, chopped into 1 cm. pieces
2 tbsp. butter
1 medium onion, peeled and finely sliced
1 small cup white wine (optional)
700-800 ml. vegetable stock
A good sprinkle of freshly ground black pepper
Salt is usually not required, if your stock is salty. Otherwise, add salt to taste.
2-3 tbsp. freshly grated parmesan or any other mature cheese
Optional; 1/4 cup fresh cream or creme fraiche and a fresh herb of choice like parsley or dill or coriander.
Heat butter in a pan, Add onions and fry for 4-5 minutes, until soft.
Add rice and fry until it is properly coated with butter and looks translucent.
Add wine to the pot and bring to boil. Simmer until it is absorbed.
Add a ladle full of broth at a time and simmer stirring frequently, until it is absorbed, before adding more.
Continue until only 1 ladle of stock is left.
Add asparagus, any herbs used and the remaining stock. Cook stirring frequently, until it is absorbed and the rice looks creamy.
Add cream/creme fraiche, if using, and mix it in.
Serve hot immediately.
Although a risotto tastes best fresh, it can be re-heated. Heat in a pan with a couple of tablespoons of stock or water, stirring all the time.