Risotto con Asparagi (Risotto with Asparagus)

One should never assume anything.   I must admit, I hadn't been on blogger in a while.   I thought for sure I had covered everything over the years, but apparently I may be losing my mind.  Nothing new here.  This is so simple,  I probably thought you would by now know how and just could not bare another person reciting a recipe that's all been done before.   Not true.  The truth is today's cooks are the ones who have lost their minds.  They are making simple food complicated.  No reason for that.   I am here to set the record straight. Welcome back everyone!     Buon Appetito!

Serves 2-4 depending on your pasta plates.
One cup risotto rice Aborio/ rinsed.
3-4 cups vegetable broth (include the water you cooked your asparagus in)
2 teaspoons of salt (for the rice)
1 teaspoon of salt for your asparagus
1 teaspoon of pepper
One white onion chopped (about 1/2 cup)
One clove garlic minced.
2 tablespoons olive oil
2 tablespoons butter
1/2 cup white wine.
a handful of parsley
grated Parmesan cheese to taste.

Method:  Trim about a pound of Asparagus.  Cut and discard the woodsy tips.   Slice the pretty tips off and set aside. In a  medium pan, cover the asparagus (without the tips), with water and bring to a boil for about 5 minutes.   The asparagus should still be bright green but somewhat tender.   Drain and reserve the water.  Cut the asparagus into small pieces and set aside.    In a large stainless pan that is flat with a slight lip on it (like a wide frying pan),  heat your oil and melt one tablespoons of butter on medium/low.
Add your onion and saute'
When your onion turns fragrant (not colored), add your garlic, and  asparagus (without the tips). Roll the asparagus around the pan for about 2 minutes.   Remove the asparagus from the pan and set aside.  Add the rice, and mix. Keep your heat on medium/ low.
When your rice is slightly sticking to the pan, add your white wine slowly.   Mix your rice until somewhat dry again and begin adding your liquid (water from the asparagus first, then your broth), a little at a time.  At each addition be sure and mix your rice with a wooden spoon.  It's important to keep turning and mixing your rice slowly during the cooking process as it will enable the starches to be released from the rice and create a creamy consistency.
Keep cooking adding more liquid until the rice is almost cooked. Add your final liquid addition and at that time, add your tips and reserved asapargus ends that have been precooked.  The tips cook faster, which is why we add them now.  The ends require that additional cooking, which is why we pre cook those ends.  Add your remaining tablespoon of butter.      It should take around 15 minutes or so.  Remember the rice will continue to cook as it cools down.  At this point the rice should rest at the 20 minute mark.  Remove it from the fire, and set aside to cool.  Serve in wide pasta plates as it will need to aerate to continue to cool and expand.  Add your parmesan cheese and some parsley and serve.  Add additional salt and pepper to taste.   Buon Appetito!


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