thin asparagaus, (about 16 to 20 spears)
fresh hot water or very light broth
leek, white part only, finely diced
fresh Italian parsley, chopped
sea salt, to taste
- Wash and slice the asparagus, cutting on the diagonal about 3 inches down from the tip. Pour a scant amount of water into a skillet and quickly blanch the asparagus. When it turns bright green, remove it from the pan, and rinse with very cold water to keep it from cooking longer. Set aside.
- To make the risotto, heat the water or light broth in a separate sauce pan, and keep it warm. In a heavy medium saucepan, heat the olive oil on medium heat, and sauté the diced leek for a minute. Add the uncooked arborio rice and stir well, until the rice is coated. Stir and cook for about 3-5 minutes. Add the white wine and stir until most of the wine is cooked off.
- Pour in 1 cup of the hot water or broth and bring to a simmer. Reduce heat and simmer uncovered, stirring frequently for 7-8 minutes. When most of the liquid is absorbed, add the remaining cups of hot water or broth 1 cup at a time, stirring and simmering until each cup of liquid is absorbed before adding the next one.
- (The whole process should take about 20-25 minutes; 22 minutes is a goal for al dente; if you cook risotto too long or with too much liquid it may become gummy.)
- When the final cup of liquid is absorbed, gently add in the blanched asparagus, cover, and set aside for a few moments before serving. Risotto likes to rest a bit.
- Warm up four serving bowls. Spoon the risotto into the bowls, and garnish with some fresh chopped Italian parsley.
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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