Salut/Hi Mike Tommasi,
le/on Sat, 24 Apr 2004 16:37:35 +0200, tu disais/you said:-
>Whereas end of season, when they are getting a little tougher and not
>quite as tasty, the risotto is an excellent solution. Put most of the
>chopped asparagus in right from the beginning when you add the stock
>to the rice, and save the tender tips for 5 minutes from the end of
>cooking.
Sort of like this perhaps? (we'll probably be trying it out tomorrow, as
we've a lot of sprue this year).
----- Now You're Cooking! v5.62 [Meal-Master Export Format]
Title: Risotto Con Gli Asparagi (Asparagus Risotto)
Categories: grains, italian, starters, vegetables
Yield: 4 servings
---------------------------------Condimenti---------------------------------
350 g fresh asparagus; washed
1 tb unsalted butter
4 tb parmesan; finely grated
------------------------------------Brodo-----------------------------------
1200 mls broth
----------------------------------Soffritto---------------------------------
2 tb unsalted butter
1 tb oil
60 gms onion; finely chopped
------------------------------------Riso------------------------------------
315 g arborio rice
Wash asparagus and peel if thick, though the best to use are the thin
stalks. Cut into 2.5 cms long pieces, discard the tough bottom parts and
reserve the tips separately.
1. Brodo Bring the broth to a slow, steady simmer.
2 Soffritto Heat the butter and oil in a heavy (4 lt) saucepan over
moderate heat. add the onion and sauté for 1-2 minutes, until it begins to
soften, being careful not to brown it.
3 Riso Add the rice to the soffritto; using a wooden spoon, stir for 1
minute until all the grains are well coated. Add the wine and stir till it
is completely absorbed.
4 Condimenti. Add the asparagus (reserving the tips) and begin to add the
simmering broth, about a ladleful at a time stirring frequently. Wait until
each addition is almost completely absorbed, before adding the next
ladleful (120 mls). Continue, reserving about 60 mls to add at the end. Add
the asparagus tips after the rice has been cooking for 10 to 12 minutes
and continue to add the broth 120 mls at a time. Stir frequently to prevent
sticking.
5 After approximately 18 minutes, when the rice is tender but still firm,
add the reserved broth Turn off the heat and immediately add the remaining
condimenti, the butter and parmesan and stir vigorously to combine with the
rice. Serve immediately.
Recipe "Risotto" Judith Barrett and Norma Wasserman
** Exported from Now You're Cooking! v5.62 **
Contributor: Scanned IMH
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All the Best
Ian Hoare
http://www.souvigne.com
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