italian suitcase: asparagus risotto

Spring time means asparagus!!! I deeply love this veggie, there is never enough for me and in some ways I'm glad they are so seasonal you can only have the best one in May.

Ingredients for 2 people:

1 shallot, peeled and finely chopped

160gr of carnaroli rice

1 l of organic vegetable stock

2 bunches of fresh asparagus, woody end removed and discarded

2 tbsp of extra virgin olive oil

A knob of butter

1-2 handful of freshly grated Parmigiano Reggiano, some to garnish

1/2 glass of good dry white wine

salt and pepper

Preparation:

Preheat the pan, add the oil and the shallot and gently (medium heat) fry it until softened but not coloured.

Add the rice and fry for one minute, stirring frequently, until coated in the oil.

Quickly pour in the dry white wine. You will smell the alcohol immediately, so increase the heat to high and keep stirring all the time until the alcohol has been evaporated, leaving the rice with a lovely fruity smell.

Add the stock to the rice a ladle at a time, stirring and waiting until it has been fully absorbed before adding the next.

After 2/3 ladles, add the asparagus and season to taste, with salt and freshly ground black pepper and stir well.

Turn the heat down to low so the rice doesn't cook too quickly, otherwise the outside of each grain will be stodgy and the inside hard and nutty and continue to add ladlefuls of stock until it has all be absorbed and the rice and asparagus are cooked.

This should take about 14 to 15 minutes (up to 20 depending of the quality of rice). It should hold its shape but be soft, creamy and oozy, and the overall texture should be slightly looser than you think you want it.

Turn off the heat, beat in your butter and Parmesan. Stir well and put a lid on the pan and leave the risotto to rest for a minute or so to make it creamy.

We enjoyed a bottle of 2006 Alder Springs Mendocino Chardonnay