Asparagus and Rice Soup (Minestra Di Asparagi E Riso)

Submitted by ratherbeswimmin

"Lidia Bastianich; Lidia’s Italy. Istria"

 

• Ready In: 2hrs 30mins
• Ingredients: 11
• Serves: 8

ingredients

• 1 1⁄2 lbs fresh asparagus spears
• 1⁄2 cup extra virgin olive oil
• 4 plump garlic cloves, crushed and peeled
• 2 cups potatoes, peeled and cut into 1/2 inch cubes
• 3 cups chopped leeks, 1/4 inch pieces, white and green
• 5 quarts water
• 2 bay leaves
• 1 tablespoon coarse sea salt or 1 tablespoon kosher salt
• 1 cup arborio rice
• fresh ground black pepper, to taste
• 1 cup freshly grated grana padano or 1 cup parmigiano-reggiano cheese

directions

1. Rinse the asparagus; snap off the tough bottom stubs.
2. Slice the spears crosswise into 1/3 inch chunks, including the tips.
3. Pour 1/3 cup olive oil into a large pot, drop in the crushed garlic, and set over med-high heat.
4. Golden the garlic for a minute or two, just until fragrant and lightly colored, and stir the potato cubes into the hot oil.
5. Cook/stir occasionally, until the potatoes are crusty and starting to stick to the bottom but not browned—lower the heat if necessary—4-5 minutes.
6. Stir in the chopped leeks; cook until softened and sizzling, 3-4 minutes.
7. Pour 5 quarts water into the pot; add in the bay leaves and tablespoon salt; stir well, scraping up any crusty potatoes on the bottom.
8. Cover, and bring to a boil over high heat; stir in all the asparagus, return to a boil, and adjust heat to keep the broth bubbling steadily and slowly reducing.
9. Cook uncovered about 1 ½ hours, stirring occasionally, until the soup volume is reduced by almost a third and the broth is full of flavor—tasting is the way to test for doneness.
10. Stir in the rice and return to a boil; cook for 10 minutes, until the grains are al dente, then turn the heat off.
11. Season with freshly ground black pepper, and more salt to taste.
12. Stir in 2 tablespoons olive oil and ½ cup grated cheese.
13. Serve immediately in warm bowls, with more cheese and oil at the table.