ASPARAGUS RISOTTO
Ingredients:
3 to 4 servings
about 4 cups chicken stock or canned low-salt chicken broth
1 large bunch asparagus, about 1 lb.
1/4-cup olive oil
2 cups sliced shiitake mushrooms (1/4-inch thick)
sea salt and freshly ground pepper
1 cup finely chopped onion
1 tbs. minced garlic
1 cup Arborio rice
1/2-cup dry white wine (optional but Sauvignon Blanc is best)
1-1/2 tsp. finely chopped fresh thyme
1 tbs. unsalted butter
1/4-cup coarsely grated Fontina cheese (see note below)
3/4-cup freshly grated Parmesan cheese
1-1/2 Tbs. finely chopped fresh flat-leaf parsley (optional)
1-1/2 tsp. freshly grated lemon zest (optional)
Quick Tip: Give the risotto an extra hit of flavor by adding the asparagus stems to the simmering stock for several minutes.
- Pour the stock into a saucepan, place over high heat and bring to a boil. Meanwhile, snap off the ends from the asparagus and peel any tough skin from the stalks.
- Add the asparagus ends to the stock, reduce the heat to low and simmer gently until the stems are tender, about 7 minutes.
- Remove and discard the stems.
- Slice the spears 1/4-inch thick on the diagonal. Set aside.
- Heat the olive oil in a heavy medium saucepan over medium-high heat until hot.
- Scatter in the mushrooms and do not move them until they begin to brown, about 1 minute.
- Season with salt and pepper and saute until brown, about 5 minutes.
- Remove to a plate.
- Lower the heat to medium, add the onion, season lightly with salt and cook until soft but not brown, about 2 minutes.
- Add the garlic and cook briefly.
- Add the rice and stir until the grains look pearly white, about 2 minutes.
- Add the wine, if using, and cook until the pan is nearly dry.
- Adjust the heat so the rice cooks at a slow simmer.
- Add 1/2-cup of the stock, stir and cook until the pan is nearly dry again.
- Season lightly with salt and pepper now so the flavor permeates the rice.
- Add another 1/2-cup of the stock and continue to stir and cook, adding stock as necessary, until the rice is three-fourths cooked, about 15 minutes.
- Stir in the thyme, mushrooms, and sliced asparagus tips.
- Continue to cook until the rice is al dente and the asparagus is bright green and just tender, about 4 minutes longer.
- Remove from the heat and stir in the butter, Fontina cheese, 1/2-cup of the Parmesan cheese, the parsley and the lemon zest, if using.
- Taste for seasoning.
- Dust with Parmesan before serving.
Danish Fontina is pale yellow and semi-soft with a mild slightly sweet flavor. A derivative of its Italian namesake and a great table cheese that goes well with a light wine Fontina is also a good sandwich cheese
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