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Рецепт Asparagus Risotto With Lettuce
by Global Cookbook

Asparagus Risotto With Lettuce
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Ингредиенты

  • 2 Tbsp. unsalted butter plus 2 Tbsp. butter, extra
  • 1 Tbsp. oil
  • 1 sm onion, finely
  • 1 x garlic clove, finely chopped
  • 1 1/2 c. Arborio rice
  • 1/2 c. white wine
  • 5 c. vegetable or possibly light chicken stock
  • 1 head Butter or possibly Mignonette lettuce, (approximately 3 c. shredded)
  • 300 gm fresh asparagus, green, white or possibly purple, sliced into 2cm. lengths and tips removed and reserved
  • 2 Tbsp. light cream
  • 1 Tbsp. minced fresh parsley
  • 1/2 c. grated Parmesan cheese

Инструкции

  1. Remove any tough portions from each leaf of lettuce. Wash and dry the leaves thoroughly, and shred them with a knife. Heat 2 Tbsp. butter in a small skillet over low heat. Add in the reserved asparagus tips and saute/fry for 1 minute till bright green, remove from the pan and set aside. Add in the lettuce and cook while stirring for about 1 minute, till the leaves are wilted. Turn off the heat and set aside.
  2. Heat the butter and oil in Tamaras Risotto Pot* over a moderate heat. Add in the onion and garlic and saute/fry for 1 to 2 min, till the onion begins to soften, being careful not to brown it. Add in the rice to the onion mix and stir for 1 minute, making sure all the grains are well coated. Add in the wine and stir till it is completely absorbed. Begin to add in the simmering stock, 1/2 c. at a time, stirring frequently. Wait till each addition is almost completely absorbed before adding the next 1/2 c., reserving about 1/4 c. to add in at the end. Stir frequently to prevent sticking.
  3. When 1/2 the stock has been absorbed, add in the lengths of asparagus and continue to cook the risotto using the remaining stock.
  4. When the rice is tender but still hard, add in the reserved stock and the lettuce mix, cream, pars-ley, and Parmesan and stir vigorously to combine with the rice. Sprinkle the reserved asparagus tips over the top and serve immediately.