Risotto con Punte d’Asparagi
Region: Italy, Friuli-Venezia Giulia
Category: Rice, Couscous, and Other Grains
Season: Any
Difficulty: Medium Difficulty
A typical dish of the province of Udine in Friuli-Venezia Giulia is this creamy risotto made with asparagus. 
Because the preparation is so simple it is enhanced with a homemade chicken broth, but for speed I often use canned or boxed organic chicken bouillon, a concentrated bouillon cube, or concentrated chicken broth paste. Traditionally, risotto is served as a first course followed by a lighter second course. But I like to serve it alone with a salad or with Bluefish with Wine and Oregano Sauce.
[photo: Clifford A. Wright]
Yield: Makes 4 servings
Preparation Time: 1:15 hours
1 pound fresh asparagus, top 2 1/2 inches only of each spear
1 cup hot chicken broth
6 tablespoons unsalted butter
1 small onion, finely chopped
1 cup short grain rice, such as Arborio
1/4 cup dry white wine
Salt and freshly ground black pepper to taste
1/2 cup freshly grated Parmigiano-Reggiano cheese
1. In a saucepan, bring a quart of lightly salted water to a boil over high heat. Cook the asparagus for 2 minutes and then drain, saving 2 cups of the water and setting the asparagus aside. (If using a chicken bouillon cube, dissolve it in the asparagus water and add a cup of hot water). Combine the chicken broth and asparagus water and keep warm.
2. In a heavy, 2-quart saucepan, melt 4 tablespoons butter over high heat, then cook the onion and asparagus until softer, stirring, about 2 minutes. Add the rice and continue cooking for another 1 to 2 minutes. Pour in the wine and cook until it has evaporated, about 1 minute.
3. Add 1 cup of the boiling broth, season with salt, and stir. Once the liquid evaporates, pour in another 1/2 cup broth. Continue adding broth in smaller and smaller amounts as it evaporates and is absorbed and cook until the rice is between al dente and tender, 45 minutes to 1 hour, and sometimes less, and sometimes a little more depending on the rice, stirring almost constantly. If you run out of broth continue with water. Do not cover the saucepan and do not rinse the rice beforehand. Stir in the remaining butter and parmigiano and serve.
Variation:
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Posted: 12/28/2006
Referenced Recipes: