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Risotto of Asparagus
Adapted from Robert Donna by StarChefs

Yield: 8 servings


  • 1 pound Arborio rice
  • 1 1/2 quarts chicken stock, homemade or low-sodium canned
  • 1 medium-sized onion, finely chopped
  • 1 pound fresh asparagus
  • 1 glass dry white wine
  • 5 ounces sweet butter
  • 2 ounces freshly grated Parmesan cheese
  • Salt and freshly ground black pepper to taste


To prepare the risotto:
Cook the onion in olive oil until translucent. Add the rice and toast for 10 seconds. Remove the pan from heat and let rice toast until you are ready to cook it.

Wash the asparagus, cut 1 inch off the bottom ends and discard. Cut the tips and save for garnish. Place the rest of the stalks in the chicken stock and cook until very tender. Make sure the stock never boils, but only simmers. Remove asparagus stalks from the stock. Purée them and set aside. Keep the stock very hot. You will need it to cook the rice.

Heat up the rice again and add the wine. Let it reduce completely. Don't stir the rice with a spoon - move the pan in a circular motion. This will keep the rice from sticking to the pan. Begin to add broth, one ladle at a time, always waiting for the broth to reduce completely. After 5 minutes, add some of the asparagus purée and finish cooking with the stock. When the rice is cooked, 15-16 minutes, remove from heat. Add the remaining butter and cheese and stir with a spoon in order to obtain a creamy, smooth texture.

Serve rice immediately and very hot. Top with blanched asparagus tips.

Wine Suggestion
White Gavi Di Gavi

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