Asparges-risotto
Added by Ingrid Bakke
A spring risotto where asparagus takes center stage. Using water or a light vegetable broth lets the delicate rice flavor shine through. Piment d'Espelette adds a gentle warmth, but regular chili flakes work as a substitute.
Servings
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Ingredients
10-12asparaguscooked, green
160 grisotto rice
500 mlvegetable brothor water
50 mlolive oil
2-3shallot
60 gparmesan
60 gbutter
1/2lemonjuice
1 tspPiment d'Espelette
saltto taste
fresh chervil
Instructions
1
Peel and finely chop the shallots. Sauté in olive oil in a heavy-bottomed pot until translucent.
2
Bring the vegetable broth or water to a boil in a separate pot and keep it warm.
3
Add the rice to the shallots and stir well to coat. Add the hot broth a ladleful at a time, letting the rice absorb the liquid before each addition. Cook over medium heat for about 16 minutes.
4
Remove from heat. Stir in grated parmesan, cold butter cut into cubes, and lemon juice. Season with salt. Adjust the texture with a little water if the risotto is too thick — it should have a loose, flowing consistency.
5
Fold in the warm asparagus. Finish with an extra sprinkle of grated parmesan, a dusting of Piment d'Espelette, and fresh chervil.
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