Wednesday, April 30, 2014

Risotto with Asparagus

No matter your age, are there still things in life that make you giggle?  My current one is receiving an email from Travis.  He was given an account through school (no Dad, I still will not give it to you) and periodically he will send me an email.  When I check my phone, it makes me giggle to see his name in my inbox (the salesperson at Macy’s thought I was looney).  At what point did he get old enough to send email?  He left this morning on his 4th grade overnight trip to Austin.  Next week we attend a middle school move-up briefing.  The words “this will be your car in 6 years” slipped through my mouth recently.  I’m not sure that I’m ready for all of this…

What I am ready for is more risotto.  This combination of two recipes – Barefoot Contessa and Southern Living – produces a creamy, satisfying side.  Speaking of BC, my friend Carol alerted me to the fact that she has another cookbook, Make it Ahead, coming out this fall.  Pre-order now!

Happy Birthday William!

Risotto with Asparagus
  • 2 tablespoons butter or olive oil
  • 1/2 teaspoon chopped fresh thyme
  • 1 1/2 cups uncooked Arborio rice (short-grain)
  • 5 cups low-sodium chicken broth
  • ½-1 pound fresh asparagus, cut into 1-inch pieces
  • 1 t salt
  • 1 t ground black pepper
  • 1/3 cup freshly grated Parmesan cheese
  • Garnish: shaved fresh Parmesan cheese; chopped chives

Melt butter (or pour olive oil) in a large heavy saucepan over medium heat. Add rice, stirring to coat. Add 2 1/2 cups broth and bring to a boil. Reduce heat to medium-low; simmer, stirring occasionally, 15 minutes. Add 1/2 cup broth, and cook, stirring constantly, until liquid is absorbed. Repeat procedure with remaining broth, 1/2 cup at a time. Total cooking time is about 20-30 minutes.

Meanwhile, cut the asparagus diagonally and discard the tough ends. Boil water and then blanch asparagus in boiling (salted) water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water.

When the risotto has been cooking for 15 minutes, add it to the risotto along with 2 t salt, and 1 t pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.

Risotto is done when it is tender but still firm.  Remove from heat.  Stir in Parmesan cheese. Serve immediately. Garnish, if desired, with more parmesan cheese and/or chives.

1 comment:

Paige McDaniel said...

Have already ordered Ina's new one. Way ahead of you!

I made Ina's version of this once and wasn't in love. Now the one I love and make the time of her's is her Oven Risotto. Easy and delish.

Thanks for this one -- I'll be trying it for sure!