Asparagus Parmigiano Risotto:
1.5 Cups Arborio Rice
1 Small Sweet Yellow Onion Finely Diced
1 Cup Chopped Asparagus Tips and Spears
4 Tblspn. Unsalted Butter
1 Tblspn. Fresh Lemon Zest
1 Tblspn. Fresh Italian Parsley Finely Chopped
1/2 Cup Finely Grated Parmigiano Cheese
1 Cup Dry White Wine
4 Cups of Warmed Chicken Stock
1 1/2 Tspn. Sea Salt
1/2 Tspn. Black Pepper
Trim the tough ends off of the Asparagus and cook the Asparagus in boiling water until tender. (For this recipe, I prefer the Asparagus very tender with no crisp.) In Saucier or shallow sauce pan melt butter over medium high heat and add the Finely Chopped Sweet Yellow Onions. When onions begin to sweat, add Arborio Rice. Stir Arborio frequently and allow to toast to a light golden color. (This brings out the nuttiness in the Arborio.) Add the Dry White Wine, Salt and Black Pepper and stir frequently until liquid is nearly absorbed. Begin to add warmed Chicken Stock by the ladleful so that the Arborio is just covered. (I keep my Chicken Stock on a nearby burner on low heat.) Continue stirring and as the liquid is absorbed add additional stock. When half of the stock is used, add the cooked and chopped Asparagus. Continue to add the Chicken Stock until the Arborio is tender and creamy in texture. (It may take slightly less or more stock so be certain to test the consistency from time to time. I usually check the consistency after each addition of Chicken Stock is absorbed.) Once the Arborio is tender and creamy in consistency, lower the heat and add the finely grated Parmigiano Cheese. Stir to incorporate. Remove from heat. Sprinkle Fresh Lemon Zest and Fresh Italian Parsley over the Risotto and serve.
Serves 4 - 6 as an Entree
Note: You must stay on top of this dish as you cook. It has to be stirred frequently to avoid sticking. The cooking process takes approximately 25 minutes.