Tried out some of Bon Appetite's Best Risotto recommendations last night with two glorious clumps of asparagus.
Ingredients:
48 ounces of chicken stock, or per Bon Appetite, salted water
4 TBS Olive oil
3 medium sized shallots, finely chopped
1/2 tsp chili flakes
zest of 1 lemon
1 cup aborio rice
2 lbs of asparagus, roughly chopped
2 TBS unsalted butter
1 cup of Parmesan Lemon juice
First, pour the stock or water into a medium sized pot and turn to a medium-low temperature so that it will warm and simmer while you prepare everything else
Second, mis en place really helps for risotto: Chop the shallots, finely; measure the rice, wine, and Parmesan; snap the ends off of the asparagus and chop roughly
Third, Sautee the shallots, lemon zest, and chili flakes in the olive oil over medium heat, approx 6-8 minutes, until they are translucent and fragrant
Fourth, per Bon Appetite, add ½ cup stock or water and cook, stirring often, until water evaporates and onion is sizzling in oil and completely tender, about 5 minutes. (Adding the water allows the onion to cook gently and thoroughly without taking on any color.)
Fifth, again, per Bon Appetite, add rice and stir well to coat with oil and cook, stirring constantly, until grains of rice are translucent around the edges and they make a glassy clattering sound when they hit the sides and bottom of pot, approx 5 minutes
Sixth, turn the temperature down to medium low and slowly begin add ladelfuls of broth, intermittently mixing and also just allowing it to gently bubble
Seventh, after about 20 minutes, when the rice has expanded and is still just on the toothy side of al dente, add the roughly chopped asparagus and one or two final ladelfuls of stock or water depending on soupy you like your risotto
Eighth, Continue to stir as these final ladels of stock or water are absorbed
Remove from heat and add Parmesan and butter and juice of 1 lemon
Serves six as a side and four as a main.