Risotto A L'asparigi
Author: MaisReceitas.com
  • 2 cups Italian rice (Risotto Arborio)
  • ½ cup salted butter, or ¼ cup olive oil
  • 2 Tablespoon dried parsley
  • 1 whole red onion (chopped)
  • 5−6 cups chicken stock
  • 20 asparagus spears
  • ¼ cup olive oil
  • 3 cloves garlic (minced)
  • 8 Tablespoon parmigano cheese (grated)
  1. Rice Preparation: In a sauce pan, melt butter or add ¼ cup olive oil. Add
  2. onions and parsley. Cook until onion is transparent.
  3. Turn heat to high, add rice. Add 3 ladles of hot chicken stock into rice,
  4. stir constantly until liquid is absorbed. Continue adding stock (3 ladles at
  5. a time) and stir until rice is tender.
  6. Rice should be sticky and no liquid should remain. Rice should be firm like
  7. putting or custard. Put rice aside.
  8. Asparagus Preparation: In a fry pan, add ¼ cup olive oil and garlic. Cook
  9. until garlic is golden.
  10. Cut asparagus into 1 inch diagonal pieces, leave 5−6 spears uncut, will be
  11. used for garnish. On medium/high setting, cook asparagus (both cut & whole)
  12. uncovered for 3 minutes. Add ¼ cup chicken stock, salt & pepper to taste.
  13. Continue cooking covered until tender.
  14. Final Preparation: Add asparagus to rice. Place back on stove, add the
  15. cheese and stir. Add more cheese if desired.
  16. Place rice on a serving dish and garnish with whole cooked asparagus spears.
Recipe by MaisReceitas at http://www.maisreceitas.com/risotto-a-lasparigi/