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This is an adaptation of a risotto from my absolute favorite cookbook, The New Basics
. This is the rare cookbook where nearly every recipe will have you saying, “oh my god, that is the best xyz I have ever tasted.” If you don’t have a copy, I highly recommend picking one up. It is so choice. Many of the recipes can be a bit more time intensive (better for weekends), but your patience will be rewarded.
This risotto is not too time consuming relative to some New Basics recipes, but at 50 minutes, may be a bit too much for a busy weeknight. That’s okay, it reheats well so make a bunch on the weekend and throw it in the microwave on Monday night for the tastiest meal you’ll ever make in two minutes.
Time from start to dinner: 50 minutes
Serves: 8
1 bunch asparagus
4 Tbsp olive oil
2 cup onion, chopped
2 Tbsp garlic, minced
2 cups Arborio rice
8 tsp chicken bouillon
1/3 cup green onion, 1/4″ slices up to three inches of green
2 Tbsp fresh thyme leaves, minced
1 cup Parmesan, freshly grated
salt and freshly ground black pepper to taste
First, blanch the asparagus. Fill a large, heavy saute pan with two inches of water and bring to a boil. Add asparagus, boil for five minutes (or until tender crisp) and transfer asparagus to an ice water bath to cool, reserving the asparagus water. While you’re blanching, chop the onion, garlic, and other ingredients.
After the asparagus is out, dry your saute pan and heat the oil in it. Add onion and garlic, and saute until soft, about 5 minutes. Then add the rice and stir occasionally for another 3 minutes. Meanwhile, measure 8 cups of the asparagus water, add the bouillon and keep it at a simmer in a separate pot (add plain water to make 8 cups if needed). Once the asparagus has cooled, cut it into 1 inch pieces.
Let the stirring begin! Slowly add 1 cup of asparagus stock to the rice, stirring constantly. Simmer the rice and continue to stir until the stock has been absorbed. Once you can move the rice and liquid no longer immediately moves to cover the bottom of the pan, it’s time to add more stock. Add a half cup, let that absorb, add another half cup (are you still stirring near constantly?), then add the asparagus. green onions, and thyme. Continue stirring and adding stock a half cup at a time, until the rice is just tender. Check for tenderness after 20 minutes, it should take about 20-30 minutes total since you first started adding stock.
Once you have achieved tenderness, stir in the Parmesan, and salt and pepper to taste. Bellissimo!
Savorra Tips
This risotto tastes great on its own, or together with a juicy grilled steak.
