Asparagus and Cheese Risotto

Italian: a good Italian risotto has a unique creamy texture achieved by the constant stirring of the boreal rice, do not be tempted to use normal rice as it is easily available from supermarkets or delicatessens

Keith Vigon @cook_4574654

United Kingdom

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Ingredients

45 mins

4 servings

1/4 teaspoonsaffron strands
750 mLhot chicken stock
2 tablespoonsbutter
2 tablespoonsolive oil
1large onion finely chopped
2garlic cloves finely chopped
1 1/4 cupsboreal rice
300 mLdry white wine
225 gasparagus tips or asparagus cut into 5 cm lengths cooked
1 cupfinely grated Parmesan cheese
to tastesalt and pepper
Parmesan shavings and fresh basil sprigs to garnish Italian bread rolls and salad to serve

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Steps

45 mins

1

Sprinkle with the saffron over the stock and leave to stand for about 5 minutes
2

Heat the butter and oil in a frying pan, add the onions and garlic and fry gently for about 6 minutes until softened
3

Add the rice and stir fry for 1 to 2 minutes to coat the grains with the butter and oilPour on 300 mL of the hot chicken stock and saffron, and cook gently over a moderate heat stirring frequently, until all the liquid has been absorbed
4

Repeat with another 300 ml of the stock and when that has been absorbed add the wine and carry on cooking and stirring until the rice has a creamy consistency
5

Add the asparagus and remaining stock and stir until the liquid is absorbed in the rice is tender.Stir in the Parmesan cheese and season well
6

Spoon the risotto onto warmed plates and garnish with the Parmesan cheese shavings and fresh basil
7

Serve with hot Italian rolls and a crisp green salad