Creamy Asparagus Risotto
Serves: 2
Estell Schumm
1 January 1970
Based on User reviews:
55
Spice
54
Sweetness
46
Sourness
37
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
4 cups
Chicken1.5 tbsps
Butter (plus 1 tablespoon, melted)1.75 cups
Arborio Rice1 cup
White Wine2 tbsps
Mascarpone Cheese2 tbsps
Parmigiano (reggiano)1
Sea Salt1 cup
Creme Fraiche1 tbsp
Lemon JuiceDirections:
1
Bring the stock to a simmer in a medium pot, and then set aside
2
Melt 1 1/2 tablespoons of the butter in a large saucepan and cook the shallots until soft, stirring with a wooden spoon
3
Add the rice and stir until translucent, about 4 minutes
4
Stir in the wine and simmer until reduced to almost dry
5
Ladle the stock into the rice slowly, stirring until it disappears each time
6
Remove the saucepan from the heat and add the mascarpone and Parmigiano, stirring until well blended
7
Prepare a bowl of ice water
8
Bring a pot of salted water to a boil
9
Blanch the asparagus tips and stems until al dente, and then dip in ice water for 2 to 3 seconds
10
Place the stems in a food processor and add the creme fraiche and lemon juice
11
Puree the mixture until thick and smooth
12
Saute the tips in the melted butter over medium-high heat until well coated, about 1 minute
13
To serve, place a small amount of puree into a bowl, spoon some risotto over, and garnish with asparagus heads and fresh melissa, hyssop and garlic
14
Sprinkle sea salt on top to taste