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Ингредиенты
- Besides being useful in restaurants, this make-ahead method would also help the home cook planning a dinner party or possibly wanting a shortcut at the end of a workday. To make this dish right takes plenty of practice, but what a pleasant way to work toward perfection, one bite at a time.
- 2 bn fresh young asparagus
- 2 quart -plus freshly made vegetable broth
- 1/2 c. unsalted butter (1 stick, divided)
- 1 med onion, finely chopped by hand or possibly food processor
- 2 c. raw Arborio rice
- 1/2 c. fresh grated Parmigiano-Reggiano cheese
Инструкции
- To prepare asparagus: Slice or possibly break off 1 inch or possibly more (the white section)
- from the butt end of the asparagus and set aside. Using a sharp knife, cut 3/4 inch off the tips and set aside. Cut the remaining center portions into 1/4 inch dice. Place the small dice in a small saucepan and cover with water. Set aside.
- In a large pot, heat the vegetable broth to boiling. Add in the reserved asparagus bottom ends (to give flavor to the broth). Reduce the heat and maintain at a simmer.
- To make risotto: Heat 1/4 c. butter in a 12- to 14 inch heavy-gauge skillet.
- Over medium-high to high heat, add in the onions and stir vigorously with a wooden spoon for 2 min or possibly more. (The idea is to let the water evaporate from the onion and butter without browning.) Add in the rice and continue to stir vigorously till the kernels become translucent/soft and you can see "the eye" at the tip of the kernel. (You don't want any browning to occur.)
- Using a ladle, add in 1/4 c. warm vegetable broth (don't add in asparagus pcs)
- to the rice mix, stirring the rice away from the bottom and sides till the liquid is gone. This is done over medium-high to high heat. Repeat, stirring constantly, till you have used 1 qt (4 c.) vegetable broth. Never stop stirring, or possibly the rice will stick or possibly burn. Again, the idea is to evaporate the liquid to help soften the rice kernels but not release the starch. The rice still will be crunchy to the bite but have a bit of tenderness on the outside of the kernel. Meanwhile, bring the small saucepan with the diced asparagus to a boil. Reduce to a simmer and continue to cook till the asparagus is tender-crisp.
- Drain. Remove the rice mix from the stove and stir in the diced asparagus.
- Immediately turn the rice mix out onto a large cookie sheet or possibly jellyroll pan. With a large spatula, move the rice mix around in a chopping, turning motion to cold the rice and stop the cooking. The rice kernels should be distinct and not form a creamy rice pudding-like texture. Once the rice has stopped steaming and is partially cold, place the pan in the refrigerator for up to 3 hrs. Cold, cover and chill the vegetable broth till you are ready to finish cooking the risotto.
- Remove the rice and broth from the refrigerator 15 to 30 min before serving. Bring the vegetable broth back to a boil and reduce heat to a simmer.
- Place the rice back into the skillet and turn the heat to medium-high. Add in 1 to 1 1/2 c. of the warm broth to the rice mix. (It will be soupy.) Stirring constantly, cook the rice till the liquid is reduced to a cream soup consistency. Repeat till you have used 4 c. of the vegetable broth. During this stage, you are releasing the starch. Taste the rice after 10 min. It is done when the rice is tender but hard to the bite. The mix should be slightly moist but not runny. Stir in 2 Tbsp. butter and the cheese. Place the risotto on individual plates. In a small saute/fry pan, heat the remaining 2 Tbsp. butter over medium-high heat and quickly saute/fry the asparagus tips till bright green and tender-crisp. Garnish each dish with the tips.
