We love risotto and so I try many different versions. This is one of our favorites. I usually reduce the amount of butter without much difference to the dish overall, and often times add whatever else I have in the refrigerator. From Bon Appetit, May 1995.
- 1 lb asparagus, trimmed, cut into 2-inch lengths
- 5 cups low sodium chicken broth
- 2 tablespoons olive oil
- 1⁄2 cup onion, chopped
- 1 1⁄2 cups arborio rice or 1 1⁄2 cups medium-grain white rice
- 1⁄2 cup dry white wine
- 6 tablespoons butter (3/4 stick)
- 3⁄4 cup parmesan cheese, freshly grated (about 3 ounces)
- Blanch asparagus pieces in large pot of boiling, salted water 2 minutes.
- Rinse asparagus under cold water.
- Drain asparagus well.
- Bring chicken broth to simmer in small saucepan.
- Reduce heat to low and keep broth hot.
- Heat olive oil in heavy large saucepan over medium heat.
- Add chopped onion and sauté until translucent, about 4 minutes.
- Add rice and stir 3 minutes.
- Add dry white wine and cook until liquid evaporates.
- Continue cooking until rice is tender but still slightly firm in center and mixture is creamy, adding chicken broth 1 cup at a time and stirring almost constantly, about 20 minutes.
- Add blanched asparagus pieces and stir until heated through, about 2 minutes.
- Remove from heat.
- Add 6 tablespoons butter and stir until incorporated.
- Stir in grated Parmesan cheese.
- Season risotto to taste with salt and pepper.