You will no longer find it necessary to order Asparagus Risotto when dining out. With just a few key ingredients, you too can make restaurant-style risotto in the comfort of your own home.
1bunchasparaguscleaned, trimmed, cut into 1-inch pieces
2tablespoonsolive oilextra virgin
1shallot minced, about ½ cup
1stalk celeryfresh, minced
2clovesgarlicfresh, minced
1cuparborio riceuncooked
½cupwhite wine or chicken broth
¼cupParmesan cheese grated, plus additional for serving-optional
1tablespoonbutterroom temperature
1tablespoonlemon juice optional
zested lemon peel optional
salt and pepper to taste
Instructions
Place the broth in a medium saucepan and bring it to a boil.
Trim ends of asparagus and cut into 1-inch pieces. Add the asparagus into simmering broth and cook for about 3 minutes. With a strainer, transfer asparagus to a bowl; reduce heat under broth to obtain a low simmer. Keep warm throughout the time we are making the risotto.
Over medium heat, drizzle olive oil in another heavy-bottomed saucepan.
Sauté the shallot and celery for about 5-7 minutes until translucent. Stir frequently.
Add the minced garlic and sauté for another 30 seconds or so while stirring frequently.
Add the rice.
Keep stirring this rice mixture (frequently) for about 4- 5 minutes. The edges of the rice should begin to turn translucent and just beginning to turn a light golden brown.
Add the wine (or broth) and stir constantly until almost all absorbed. This should take 30-60 seconds.
Stir in a ladle of hot broth (about ½ cup) into the rice mixture.
Stir until the broth is absorbed.
Keep adding the broth (½ cup at a time) until it is absorbed, stirring every few minutes or so.
At the end of 16-20 minutes, start tasting your risotto. The texture should be al dente but still creamy.
When you achieve this texture, add one more ladle of broth. Add the cooked asparagus and stir until the broth is almost all absorbed.
Remove from heat and stir in the cheese and butter.
Add zested lemon peel and lemon juice (if using).
Serve immediately in warm bowls with additional Parmesan (if desired).
Video
Notes
Always use arborio rice to make risotto. This short-grain rice has the magical ability to absorb a lot of liquid without becoming mushy.
Maintain the broth at a low simmer. This avoids a change in temperature when adding it to the rice.
Allow the broth to be absorbed slowly. To achieve the creamy texture risotto is famous, the broth must be absorbed slowly, over medium heat.
Adjust the total blanch time of the asparagus to its thickness.
Blanch the tender asparagus tips for a shorter period as they cook quickly.
If you run out of broth, simply replace it with water. Just in case you are wondering, yes, it must be simmering hot.
What to serve with risotto? Almost anything! Fish pairs wonderfully with this Italian rice. Two great examples are this lemon garlic shrimp and this pan-seared scallops. Truly the perfect compliment.