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Chef Gusteau’s Recipe: Asparagus Risotto

November 15, 2009

Asparagus Risotto

1 Cup diced aparagus

1 quart chicken stock 1 tablespoon extra-virgin olive oil
1 tablespoon butter
1 shallot, finely chopped
1 C Arborio rice
1/2 C dry white wine

1/2 C (3 handfuls) grated Parmigiano-Reggiano                                                                                                                                                  ¼ C heavy cream
S/P to taste

In a large skillet, heat oil and butter over medium to medium high heat. Add shallots and sauté 2 minutes. Add Arborio rice and sauté, 2 or 3 minutes more. Add white wine and cook the liquid completely absorbed. Add several ladles of hot stock and reduce heat slightly. Simmer, stirring frequently until liquid is absorbed.  Add asparagus and cook  3 minutes.  Finish with cream and cheese. Season with salt and pepper.

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2 Comments leave one →
  1. November 21, 2009 11:45 am

    you left out the asparages

  2. November 21, 2009 6:12 pm

    Good catch. Sorry for the oversight. I t has been corrected.

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