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I mentioned to a friend that I made Asparagus Risotto last night. She asked for the recipe. It comes from Cucina & Famiglia by Joan Tucci and Gianni Scappin. Most of the reason why I asked for this book one Christmas was that it had the timpano recipe that was made in Big Night. The book proved to be filled with a ton of great recipes -many of which I use on a regular basis.
One of them is Risotto con asparagi. Scappin would often make this when he was in culinary school. It is a quick slightly bastardized risotto -which is fine for those nights when you want to get dinner on the table.
This makes 2 servings. (I have found that this still makes an enormous amount of risotto)
1 Tbs olive oil
1/2 small onion, minced
2 Tbs fresh chopped flat parsley
1 Cup arborio rice
1 15 oz can of asparagus (don't drain)
2 Cups hot chicken broth (you can use vegetable broth if you are a veg.)
tips from 4 asparagus stocks (optional)
salt and pepper to taste
1 Tbs butter
1/4 cup grated parmesan or pecorino cheese
Warm oil in a medium-sized pan over medium heat. When oil is hot add onions and saute until soft but not browned. Add parsley and rice. Stir until lightly toasted and the rice is coated with the oil. Add the canned asparagus (plus liquid) and 1/2 cup of chicken broth. Stir that together and bring to a boil and reduce to a simmer. The initial liquid addition will be absorbed pretty quickly. Keep adding more chicken (about 1/4 cup at a time) and stir and stir until the liquid is absorbed each time. It should take about fifteen minutes at most (though more like ten I found) The rice will be al dente. Add the fresh asparagus tips now if you have them on hand. If the rice seems too hard -add a little more liquid and cook a little longer.
When ready, remove from the heat, add salt and pepper and butter and cheese. Whip that stuff until it is creamy.
Serve hot.
I served this last night with some roasted salmon and some fresh sliced vegetables. It was good.
Tonight I made Irish stew and we also had some bread and cheese from the farmer's market. Plus some hard cider. It was also very good.
One of them is Risotto con asparagi. Scappin would often make this when he was in culinary school. It is a quick slightly bastardized risotto -which is fine for those nights when you want to get dinner on the table.
This makes 2 servings. (I have found that this still makes an enormous amount of risotto)
1 Tbs olive oil
1/2 small onion, minced
2 Tbs fresh chopped flat parsley
1 Cup arborio rice
1 15 oz can of asparagus (don't drain)
2 Cups hot chicken broth (you can use vegetable broth if you are a veg.)
tips from 4 asparagus stocks (optional)
salt and pepper to taste
1 Tbs butter
1/4 cup grated parmesan or pecorino cheese
Warm oil in a medium-sized pan over medium heat. When oil is hot add onions and saute until soft but not browned. Add parsley and rice. Stir until lightly toasted and the rice is coated with the oil. Add the canned asparagus (plus liquid) and 1/2 cup of chicken broth. Stir that together and bring to a boil and reduce to a simmer. The initial liquid addition will be absorbed pretty quickly. Keep adding more chicken (about 1/4 cup at a time) and stir and stir until the liquid is absorbed each time. It should take about fifteen minutes at most (though more like ten I found) The rice will be al dente. Add the fresh asparagus tips now if you have them on hand. If the rice seems too hard -add a little more liquid and cook a little longer.
When ready, remove from the heat, add salt and pepper and butter and cheese. Whip that stuff until it is creamy.
Serve hot.
I served this last night with some roasted salmon and some fresh sliced vegetables. It was good.
Tonight I made Irish stew and we also had some bread and cheese from the farmer's market. Plus some hard cider. It was also very good.
