I adore risotto. It is a marvelous northern Italian dish. There are many different varieties of risotto, but all of them include the same technique. 

 

When asparagus is in season, it is the perfect time to make this beautiful dish. 

 

Yield 4 servings

 

19 large asparagus spears, woody ends clipped off 

2 Tbsp olive oil

2 large shallots, thinly sliced

6 cups chicken broth

4 Tbsp butter

1½ cups arborio rice

½ cup dry white wine

½ cup freshly whipped heavy cream

½ cup freshly grated parmesan cheese

Salt and pepper

 

Whip the cream into stiff peaks and set it in the refrigerator until ready to use.

 

Steam all the asparagus until they are softened. Blend 7 - 9 of the spears in a food processor to equal ¾ cup of asparagus puree. If needed, add a splash or two of chicken broth to make it smooth. Slice the remaining spears into 1-inch pieces. Set the puree and the sliced spears aside.

 

Heat the 2 Tbsp olive oil on medium-high heat in a small skillet. Add the shallots and stir until they are soft and caramelized. Once they are done, remove the skillet from the heat and set it aside. Once the risotto is done, quickly warm the shallots before adding them to the risotto. 

 

Heat the broth in a small pot. Melt the butter in a large skillet. Add the rice and mix well. Once the rice is coated with the butter, add the wine. Cook while constantly stirring until the wine has evaporated. Stir in one to two ladles of broth. Stir over medium heat until broth has been absorbed. Continue to stir and add more broth a little at a time until the rice is done. The rice should be tender and firm to the bite. Fold in the asparagus puree. Fold in the whipped cream. Fold in half of the parmesan cheese and season with salt and pepper to taste. Pour into a serving dish, garnish with the remaining pieces of asparagus, the caramelized shallots, and the remaining cheese, and serve immediately. 

 

Just Salt It, and enjoy!