Wednesday, February 25, 2009

Jacques and Mario's Fabulous Risotto~



Have you tried it? It is simply wonderful~
It's now a comfort meal to me and I look forward to it ..

Asparagus Risotto Adapted from Mario Batali

Time: 45 minutes


1 pound asparagus, peeled, trimmed and cut into one-inch-long pieces, tips reserved
4 to 6 cups chicken or vegetable stock
2 tablespoons extra virgin olive oil
3 tablespoons butter
1/3 medium red onion, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
Salt to taste
1/2 cup grated Parmesan cheese.

1. Bring a pot of water to a boil. Add half the asparagus stalks and cook until quite soft, at least 5 minutes. Rinse quickly under cold water. Put cooked asparagus in a blender or food processor and add just enough water to allow machine to puree until smooth; set aside.

2. Put stock in a medium saucepan over low heat. Put oil and 1 tablespoon butter in a large, deep nonstick skillet over medium heat. When it is hot, add onion, stirring occasionally until it softens, 3 to 5 minutes.

3. Add rice and cook, stirring occasionally, until it is glossy, about 2 to 3 minutes. Add white wine, stir, and let liquid bubble away. Add a large pinch of salt. Add warmed stock, 1/2 cup or so at a time, stirring occasionally. Each time stock has just about evaporated, add more.

4. After about 15 minutes, add remaining asparagus pieces and tips, continuing to add stock when necessary. In 5 minutes, begin tasting rice. You want it to be tender but with a bit of crunch; it could take as long as 30 minutes total to reach this stage. When it does, stir in 1/2 cup asparagus puree. Remove skillet from heat, add remaining butter and stir briskly. Add Parmesan and stir briskly, then taste and adjust seasoning. Risotto should be slightly soupy. Serve immediately.

Yield: 3 to 4 servings.

16 comments:

  1. Oooh Mme. M ~ You've hit upon another favorite of ours.

    My favorite risotto is Asparagus, followed by wild mushroom, then butternut squash. :)

    This recipe looks divine ~ it will be on the menu soon. Comfort food all the way.

    Beautiful photo ~ your lighting is dreamy, just like the risotto. xo~m.

    ReplyDelete
  2. Risotta is comfort food at Linderhof. Asparagus being a special favorite of ours.

    Your photo is beautiful!

    Martha

    ReplyDelete
  3. This looks heavenly, and I happen to have all the ingredients. I can prepare a lovely dinner and don't even have to go to the grocery. That never happens.

    ReplyDelete
  4. I love, love, love risotto. Yours looks so creamy and delicious. I haven't made it yet with asparagus, but thanks to you, I will now. Lovely, Monique.

    ReplyDelete
  5. I have made it and it is every bit as wonderful as you said. I loved watching Mario B and Mark B make it together ;)

    ReplyDelete
  6. Oooh, lovely! I need some photography lessons from you. I've only managed to get one photo onto FG. I have a long list of rejections.

    ReplyDelete
  7. OOOH MOnique, add me to the list of those who love risotto. And asparagus risotto is a favourite.

    Your risotto is picture perfert.

    ReplyDelete
  8. Asparagus risotto is my favorite. Yours looks perfect, Monique. And I always enjoy "reading" the writing on your plates.

    ReplyDelete
  9. Boy do I ever feel sheltered..have never tried risotto! I will have to put it on my 'to do' list..since I love asparagus!

    As always - your photo is beautiful!

    ReplyDelete
  10. Our freinds first made us Pisotto one summer many years ago..the same summe we sampled Polenta.
    Risotto stuck with both of us..Polenta only with me..
    Thank you..and Greg,your photos are so good..are you inserting your home page or the link to your post?

    Make sure it is the link to your post!

    ReplyDelete
  11. Asparagus Risotto is also a favorite here Mme. M.
    I just bought a few pounds, some for risotto and the rest for soup.

    What does my little story have to do with your entry? Oh, that's right, nothing.

    But I do love risotto and I would love some of yours, now.

    ReplyDelete
  12. Risotto.

    Oh how I love Risotto.


    to be fed by you....heaven me thinks.

    : )

    ReplyDelete
  13. Beautiful risotto...Mike was just asking me to make some the other day...I have beautiful asparagus...
    Hmmmm.....maybe tomorrow!
    Your looks very delicious!
    L~xoxo

    ReplyDelete
  14. I remember you recommending this recipe to me. I will definitely try it, especially with Susan's recommendation as well...two of my favorite cooks.

    ReplyDelete
  15. Hello,


    We bumped into your blog and we really liked it - great recipes YUM YUM.
    We would like to add it to the Petitchef.com.

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
    and benefit from their exposure on Petitchef.com.

    To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on "Add your site"

    Best regards,

    Vincent
    petitchef.com

    ReplyDelete