FoodFoodFoodFoodDrinkIce CreamIce CreamCandy

Wednesday, December 22, 2010

Risotto A L'asparigi

Just 4 u

2 cups Italian rice (Risotto Arborio)
1/2 cup salted butter, or 1/4 cup olive oil
2 Tablespoon dried parsley
1 whole red onion (chopped)
5−6 cups chicken stock
20 asparagus spears
1/4 cup olive oil
3 cloves garlic (minced)
8 Tablespoon parmigano cheese (grated)

Rice Preparation: In a sauce pan, melt butter or add 1/4 cup olive oil. Add
onions and parsley. Cook until onion is transparent.
Turn heat to high, add rice. Add 3 ladles of hot chicken stock into rice,
stir constantly until liquid is absorbed. Continue adding stock (3 ladles at
a time) and stir until rice is tender.

Rice should be sticky and no liquid should remain. Rice should be firm like
putting or custard. Put rice aside.
Asparagus Preparation: In a fry pan, add 1/4 cup olive oil and garlic. Cook
until garlic is golden.

Cut asparagus into 1 inch diagonal pieces, leave 5−6 spears uncut, will be
used for garnish. On medium/high setting, cook asparagus (both cut & whole)
uncovered for 3 minutes. Add 1/4 cup chicken stock, salt & pepper to taste.

Continue cooking covered until tender.

Final Preparation: Add asparagus to rice. Place back on stove, add the
cheese and stir. Add more cheese if desired.
Place rice on a serving dish and garnish with whole cooked asparagus spears.

No comments: