4.14.2011

Asparagus Risotto

04.10.11 

Food. Cannot get enough of it. haha

Since I only used two spears of asparagus for my eggs Benedict, I had almost the entire bunch left. I won’t lie, I’m unsure as to the best way to serve asparagus so I stuck to what has worked in the past, asparagus risotto.

Instead of having the recipe at the end this time, I’m gonna incorporate the prep steps into sequential photos. Why? Because although having a photo of the final product helps me when I cook/bake, I find it even more helpful with photos along the way. :D 









Ingredients:
½ lb          asparagus
2 cups     chicken stock
1½ tbsp   olive oil
½              onion, finely diced
1 tbsp       butter
¾ cup       risotto rice (ie Arborio)
¼ cup       freshly grated Parmesan
salt & freshly ground black pepper



1. Prep the asparagus. Wash. Peel stalks to discard tough skin. Chop the bottom halves and set aside. 
2. Slice the remaining asparagus halves, set aside with the tips.


3. In a small saucepan, boil 1 cup chicken stock
4. Add in bottom stems of asparagus; simmer 10 min, until tender, remove. 

 
5. Simmer remaining cup of chicken stock.  (Yes, I totally lazed out andused the microwave...)
6. In a wide sauté pan*, heat olive oil and butter over low heat.
*(I used a small saucepan; mistake! A bigger surface area ensures even cooking so go with the wide sauté/frying pan). 


7. Add the onion and gently fry until soft.  


8. Add the remaining raw asparagus (top halves w/ the tips); cook for 2 min.

 
9. Stir in the rice, coating it evenly with the butter/oil. Fry 2-3 min. 


10. Stir in 1/4 cup of the simmering chicken stock. Stir regularly.


11. Once the rice has absorbed the stock, ladle in another 1/4 cup. 
12. Repeat until there is no more stock.


13. Meanwhile, purée the asparagus stems (bottoms) & its stock in a food processor. 


14. Strain into the rice. Keep stirring. (As you can clearly see, I kinda forgot to strain...haha)
(I also added some smoked paprika here to hopefully boost the flavour a bit)


15. Rice should be cooked in 20 min, while still retaining a slight bite.


Now for the pork chop. Sliced thinly. 
bahahaha I'm kidding. No pork chop in this risotto! I was testing my white balance when I saw this piece of meat lying out on the counter... lol





16. Stir in the Parmesan, season to taste. (I used mozzarella since I didn’t have any Parmesan). 


17. Serve!




mmmm! Cheesy & savoury goodness right there!



The rice definitely took much longer than 20 minutes to cook, but that’s just because I wasn’t smart and used the small saucepan. Nonetheless, the risotto turned out pretty good.

If I had used Parmesan, it would definitely be more flavourful. As it was, my risotto was a little flat. I tried to make up for that with smoked paprika and lots of freshly ground black pepper. 







3.5 out of 5 NOMs
nomnomnomnoh

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