Whats the most perfect Risotto recipe you know of?
Asparagus Risotto Ingredients * 1 pound asparagus * 3 Tbsp plus 1 teaspoon butter * 1/2 cup chopped shallots * 1 cup arborio rice * 1/2 cup dry white wine (or 1 Tbsp lemon juice and 1/4 cup water) * About 3 1/2 cups chicken stock (or vegetable stock for vegetarian option), can substitute some of the asparagus cooking water for stock * 1/2 cup freshly grated Parmesan cheese * Salt and pepper Method 1 Prepare the asparagus by breaking off discarding the tough ends (about the last inch of the spear). Cut into 1 to 1 1/2-inch pieces (tips longer, base shorter). If your asparagus are especially large, cut into even smaller (bite-size) pieces. Bring a saucepan with a quart of water to a boil. Blanch the asparagus pieces for 2 minutes. At the end of two minutes, use a slotted spoon to remove the asparagus pieces to an ice water bath to shock the asparagus into a vibrant green color and to stop the cooking. Drain from the ice water bath and set aside. 2 In a 3 or 4 quart saucepan, heat 3 Tbsp
