July/August 2008
Serves 6
- 6 cups chicken broth
- 1 1/2 pounds asparagus, smallest available
- 6 tablespoons butter
- 1 medium onion, finely chopped
- 2 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1/3 cup whipping cream
- 1/2 cup freshly grated Parmigiano Reggiano cheese
- sea salt to taste
- additional Parmigiano
Heat chicken broth in a medium saucepan. Melt ¼ cup butter in a large saucepan. When butter foams, add onion. Sauté over medium heat until pale yellow.
Add rice and mix well. When rice is coated with butter, add wine. Cook, stirring constantly, until wine has evaporated. Stir in one or two ladles of broth, or enough to cover rice. Stir over medium heat until broth has been absorbed. Add more broth as liquid is absorbed.
After 10 minutes add asparagus tips. Continue cooking and stirring rice, adding broth a little at a time until rice is done, about 10 minutes more. Rice should be tender but firm to the bite.
Add cream, ½ cup Parmigiano Reggiano cheese and remaining butter; mix gently. Season with salt. Spoon the risotto into a warm dish and serve immediately with additional Parmigiano.
