Springtime Risotto

Photo: Italy in the City

Ingredients

3 tablespoons butter

1 bunch large of asparagus

2 tablespoons extra-virgin olive oil

1/2 cup parsley

2 shallots, minced

1/2 cup fresh green peas

1 cup Arborio or Carnaroli rice

1/2 cup freshly grated Parmesan cheese

1/2 cup dry white wine

fresh mint leaves for garnish

4 cups chicken or vegetable stock

salt and freshly ground black pepper

2 cups water

Preparation

Bring stock and 1 cup of water to a simmer. Add asparagus and cook for 2 minutes. Remove the asparagus and briefly rinse under cold water, then set aside. Cover stock and keep warm over a low flame.

Cut asparagus into 2 inch pieces, reserve tips. Put chopped asparagus, ½ cup of water and the parsley in a blender or food processor. Season with salt and pepper. Blend mixture until smooth and set aside.

In a medium saucepan, cook shallots in the olive oil and 2 tablespoons of the butter until they are soft and translucent. Add the rice to the pan and stir to coat for approximately 2-3 minutes. Pour in the wine, stir and allow the liquid to reduce by half.

Begin to add the warm stock ½ cup at a time, stirring after each addition. Allow liquid to be mostly absorbed by the rice, and then continue to add more stock as necessary for approximately 15 minutes.

Stir in the peas and the asparagus puree over a medium flame for 2-3 more minutes or until peas are tender. Season with salt and pepper.

Remove the risotto from heat. Gently stir in the reserved asparagus tips, add the remaining tablespoon of butter and stir in the Parmesan cheese until smooth and creamy. Garnish with fresh mint leaves and serve with additional parmesan to taste.