Recipes

Ingredients

• 500g slender asparagus, tough ends removed and cut into 5-cm lengths
• Sea salt and freshly ground pepper
• 7-8 cups/ 1.75-2L chicken stock
• 1/4 cup olive oil
• 1 leek, white and pale green parts only, halved lengthwise and sliced
• 3 cups Arborio or Carnaroli rice
• 1 cup dry white wine, at room temperature
• 1 cup fresh or frozen peas
• 1 tablespoon unsalted butter
• 1/4 cup grated Parmigiano-Reggiano cheese

Preparation

• Bring a large saucepan three-fourths full of water to a rolling boil. Add about 1 tablespoon salt and the asparagus and cook until nearly tender, 1-2 minutes. Drain and rinse under cold running water then set aside.
• In a saucepan over medium heat, bring the stock just to a simmer and then keep it just below a simmer over low heat.
• In a large, heavy saucepan over medium heat, warm the olive oil. Add the leek and sauté until softened, 2-3 minutes. Add the rice and stir until each grain is well coated with oil and translucent with a white dot in the center, about 3 minutes. Add the wine and stir until it is completely absorbed.
• Add the warm stock a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed (but the rice is never dry on top) before adding the next ladleful. Reserve 1/4 cup of stock to add at the end.
• When the rice is almost tender to the bite but slightly firm in the center and looks creamy, after about 18 minutes, add the asparagus, peas, and a ladleful of stock. Cook, stirring occasionally, until the asparagus and peas are heated through and just tender and the rice is al dente, 2-3 minutes longer. You may find that you did not need all of the stock or that you need more. If more liquid is required, use hot water.
• Remove the risotto from the heat and stir in the butter, the cheese, and the reserved 1/4 cup stock. Season to taste with salt and pepper. Spoon onto warmed plates and serve at once.