The season of the asparagus is here now, and as luck would have a friend of Ginette’s grows both green and white. So even in these lockdown days a bag can simply be hung over the gate post. Its worth getting some in, because this risotto is relatively easy as risottos go, but it rewards you with a wonderful rich creamy dish.
Serves six
Ingredients
1.5 kg White asparagus
1.25 Chicken stock
sea salt and freshly ground black pepper
150 gr unsalted butter
4 round spring onions roughly chopped
2 medium leeks white part only finely sliced
400 gr Arborio rice
100 ml Vermouth 4
4 tablespoons basil leaves
150 gr Parmesan
Heat the chicken stock and check for seasoning.
Cut the tips off the asparagus and set to one side. Peel and chop the tender parts of the stalks to approximately 2.5 cm pieces. Boil the asparagus tips for 8 to 10 minutes. The white spears are slightly tougher then the green we are used to. Drain and add 25 gr of the butter. Set asude
Boil the stalks for about 10 minutes. Drain.
In a heavy saucepan melt half of the remaining butter add the onions, leek, and the softened asparagus stalks, and cook gently to combine the flavours. When the onions begin to colour add the rice and stir to coat every grain for 2-3 minutes. add half the vermouth and let it be absorbed by the rice.
Now start to add the stock, ladle by ladle, stirring constantly, allowing each ladleful to be absorbed before adding the next. Continue until the rice is al dente, usually about 20 minutes.
Finally stir in the Asparagus tips, the basil, and the remaining Vermouth combine to make a wet and creamy risotto. Use plenty of basil because it is:- well! White. It needs a dash of colour.
Taste for seasoning and serve with Parmesan
Original recipe River Cafe
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