Asparagus Risotto

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Risotto with Asparagus

Serves 6

2 bunch's Asparagus (Blanched)
3 Cloves of garlic
Salt and black pepper
1 Small handful of Mint and parsley
Juice of one lemon
1 Litre vegetable stock
150g Butter
1 Medium red onion, chopped to small dice
300g Risotto rice
75 ml White Wine
175g Parmesan, freshly grated
Olive oil

To make this successfully you will need a ladle, and 2 large saucepans.

First Snap the asparagus base, and with the upper 2/3 blanch in boiling water for
2 minutes; set a side.

After this has been done, dice the onion and garlic. Heat a large saucepan with
three glugs of olive oil, and gently fry the onions and garlic with the lid on until
golden (about 10 mins). At the same time, and in a separate pan heat the stock
to a gentle simmer.

When the Onions are golden add the rice, a few more glugs of olive oil, and
gently fry, stirring to coat all the rice in olive oil, for about 2 minutes; now add the
white wine.

Cover the rice with the warm stock using a ladle, and continue to top up when
the liquid has evaporated to half its volume each time. It should take about 15
minutes to cook all the way through. The only way you'll know its ready is by
tasting it as you go. As soon as the texture is al-dente take off the heat.

Now you need to keep the rice moist, so add the butter and continue to stir,
adding the chopped herbs, the asparagus, and the juice. If the rice appears too
wet simply put it back on the heat. Finally, season, add the Parmesan, an extra
dash of Olive oil and serve immediately.



Matt from the Underground Cookery School goes through the steps needed to make a Duck stock and a classic, simple Risotto finished with Asparagus. You can find many more free videos like this at http://www.undergroundcookeryschool.com/video/

Category:

Education

Tags:

• Risotto
• duck
• asparagus
• risotto recipe
• duck stock
• homemade risotto
• aborio rice
• prosecco
• london cookery school