Yesterday I stumbled upon Working Class Foodies. Have you ever watched their videos? The asparagus risotto video in particular got me excited, because (a) I've never made risotto that wasn't out of a box, and (b) my CSA delivery this week included asparagus.
In addition to some tasty, tall asparagus, you'll also need onion, lemon zest, and parmesan.
Some of the other sources of flavor: olive oil, white wine, broth, and butter.
Oh...and you need rice! Duh. Arborio is usually the recommended type for risotto because it's high in starch, which is slowly released as you cook and makes the risotto creamy.
Wash the asparagus. Snap the ends off where the stalks naturally break. (I washed half of a bunch, but ended up putting some of it back in the fridge. I'd recommend only using a fourth or a third of a bunch.)
Toss the tough snapped-off ends into a pot with 2 cups of broth (you may end up needing more or less broth in actuality). Bring the broth to a boil, then lower the heat to keep the broth warm but not boiling. Chop up the rest of the asparagus and set aside.
Slice up 1/3 cup white onion. Heat 1/2 tablespoon oil and 1/2 tablespoon butter in a saucepan, and cook the onions until translucent.
Add 1/2 cup dry rice. Stir it to coat with the oil & butter. (Don't let the rice brown.) Get used to stirring, because you're going to be doing a lot of it.
Add 1/4 cup white wine, and let the rice absorb it. Keep stirring!
Start adding the broth a little at a time. (You're still stirring, right?) Once the rice absorbs it, add more.
Almost forgot. Throw that chopped-up asparagus in. Keep adding broth after the rice fully absorbs it.
Grate 1/4 cup parmesan. Grab a pinch of saffron threads and "bloom" them in hot water. Add both to the risotto when it's close to done.
After about 15-20 minutes of stirring and adding the broth in small amounts, your risotto should be nice and creamy. When the rice is done, it should still be firm (al dente) but also be tender.
To season, I added a little bit of lemon zest, shaved parmesean, salt and pepper, and truffle oil.
Remember, the rice expands as it cooks, so that 1/2 cup ends up making quite a generous single portion. (Although, I admit that I didn't have any leftovers.)
your pictures are beautiful. that meal looks delish! must try it!
xo
sami
Posted by: samantha | March 16, 2011 at 09:04 PM
You really can't go wrong with risotto, so good!!
Posted by: michelle | March 16, 2011 at 09:55 PM
risotto is a dear friend of mine. you should try butternut squash risotto sometime. i became a little addicted to it this past fall... such amazing flavours!
Posted by: janis | March 16, 2011 at 10:19 PM
yum!!!! wish i could get the hang of making risotto!
Posted by: chelsea | March 16, 2011 at 10:43 PM
Ooh this looks great - I have never tried making risotto before but am going to give this one a go. I love your photos, too :)
Posted by: Natasha | March 16, 2011 at 10:51 PM
I love risotto, it's my favorite thing to order at Italian restaurants. I've been meaning to learn how to make it but am afraid it might be too complicated for me. Thanks for the photo walk through!
Posted by: Sara | March 17, 2011 at 12:17 AM
well the word asparagus just drew me to this post - looks divine, thanks for sharing!!!!
Posted by: Tania | March 17, 2011 at 01:35 AM
wonderful blog!!! love the picts... xxb
Posted by: Beatriz Sanchez Peña | March 17, 2011 at 04:10 AM
oh yum yum! this looks so good! i love your food posts :)
Posted by: andrea | March 17, 2011 at 05:32 AM
You are amazing me with your kitchen skills. This looks perfect!
Posted by: natalie @ The SoHo | March 17, 2011 at 05:55 AM
Yum! The pictures are beautiful and now you've given me a good idea for dinner. Thanks.
Posted by: Clare B | March 17, 2011 at 06:33 AM
Oh I love risotto! You are very talented in the kitchen Rachel! :)
Posted by: Cassandra Marie | March 17, 2011 at 07:44 AM
I must go investigate this Working Class Foodies stat! Sounds like it would be right up my alley. I've always wanted to make risotto! I just watched the Good Eats episode the other day where Alton Brown makes some.
Posted by: Marisa | March 17, 2011 at 08:12 AM
i love the pictures and it looks sooo delicious!
Posted by: Cat | March 17, 2011 at 09:03 AM
my tummy is rumbling at these photos :-)
Posted by: Gloria | March 17, 2011 at 09:49 AM
Oh, how I love risotto! It seems a little fussy, but there's nothing better than a creamy, cheesy risotto, especially on chilly nights!
Posted by: Lena | March 17, 2011 at 10:58 AM
Yum!!! That looks like the perfect early spring meal!
Posted by: Terri | March 17, 2011 at 12:01 PM
your food posts are so stellar, my dear. i'm officially starving.
:)
xo Alison
Posted by: and flowers pick themselves | March 17, 2011 at 12:54 PM
thanks for the recipe! i'm making this tonight!! hehe
Posted by: Lidia | March 17, 2011 at 02:12 PM
Seriously loving the addition of food posts to your blog! This looks divine and your photographs are amazing!!
Posted by: Emily | March 17, 2011 at 05:47 PM
wow that looks amazing...your photos are just stunning!!
Posted by: claire | March 17, 2011 at 06:27 PM
This looks so good! And very easy ingredients - I think I could make a variation of this just with what I have on hand. Love your photos.
Posted by: Michelle | gold-hearted girl | March 18, 2011 at 09:25 AM
your photography makes me want to cry... it's so beautiful.
Posted by: Maryn | March 18, 2011 at 10:26 AM
That looks so delicious... I think I know what I'm making this weekend.
Posted by: Shannon | March 18, 2011 at 04:34 PM
you have no idea how much i enjoy all this! i LOVE this column!
Posted by: Joke | March 18, 2011 at 04:44 PM
Oh that looks so good. When can I come over? ha, ha ;)
Posted by: Pistachio | March 21, 2011 at 08:23 AM
You can also use vegetable broth instead—more delicious (in my opinion) and vegetarian!
Posted by: eliz | March 21, 2011 at 03:03 PM
Looks amazing! I love risotto while I'm eating it, but always a little begrudging having to stand stirring while cooking!
Blue Skies,
Charlotte xo
Posted by: Charlotte | March 25, 2011 at 04:08 AM
That's gorgeous! Thanks for giving our recipe a try and for recreating it so beautifully...we might have to go and make some risotto now, you've made us hungry!
Posted by: WCFoodies | April 16, 2011 at 04:10 PM
I love this dish, thanks for this better recipy I am going to try it in the next few days love rice!!
Posted by: margarita | May 02, 2011 at 03:27 PM
I just had a dish very similar to this at A16 and it was delicious!! Thanks for sharing the recipe!
Posted by: Eliza Coleman | May 10, 2011 at 01:45 PM
I made this last night and it was so delicious. thank you thank you for such easy to follow directions, much appreciated!
Posted by: Lauren Jewel | June 04, 2011 at 07:34 PM
I just made this dish and it came out absolutely amazing!! I am NOT a great cook and my pure Italian fiance couldn't stop raving about it. Thank you so much for the recipe and the inspiration : )
Posted by: Judy Jewell | February 23, 2012 at 03:03 PM