Asparagus Risotto

Thursday April 14

For a long time, we made risotto like this. But Barbara has been watching Lidia's Italy as an accompaniment to her lunchtime yogurt (an exercise in self-control, to say the least), and she wanted to see if the risotto would take a shorter time if you used hot broth, which turned out to be true. We live and learn.

So, Asparagus Risotto

1 pound asparagus, bottoms snapped, cut into 2-inch lengths, tips separated

2 cups chicken broth (about)

1 cup wine

2 tablespoons olive oil

3 minced shallots

2 cups arborio rice

4 tablespoons butter

3/4 cup freshly grated Parmesan cheese (about 3 ounces)

Some fresh grated lemon zest (optional - unfortunately Barbara forgot)

Blanch asparagus pieces in pot containing about 3 cups boiling, salted water: first stems 2 minutes, then add tips and boil 1 min. With a slotted spoon or sieve, lift asparagus out and let drain, but reserve water in pot.

To asparagus water, add chicken broth and a cup of wine and bring to simmer in small saucepan. Reduce heat to low and keep broth hot. Heat olive oil in heavy-bottomed large saucepan over medium heat. Add shallots and sauté until translucent, about 4 minutes. Add rice and stir 4 minutes, until hot but not brown. Then start adding, a ladelful at a time, the liquid from the pot, stirring almost constantly, 20-25 minutes. Continue cooking until rice is tender but still slightly firm in center and mixture is creamy. Add blanched asparagus pieces and stir until heated through, about 2 minutes. Season risotto to taste with salt and pepper. Add butter in pieces and stir until incorporated. Remove from heat. Stir in grated Parmesan cheese and lemon zest.

This makes a generous amount; gotta have some left over for risotto cakes later.