Number of servings : 4
Type of meal : | Main Courses | Main Courses
Special diet :
45 mL (3 tbsp) butter or margarine
2 shallots or 1 small yellow onion, finely chopped
300 mL (1-1/4 cups) arborio or short-grain rice
175 mL (2/3 cup) dry white wine
350 g (12 oz) asparagus, trimmed, peeled and cut into 1-inch lengths
2 mL (1/2 tsp) dried marjoram, crumbled
800 mL (3-1/4 cups) canned reduced-sodium chicken broth
Pinch saffron threads, crumbled
125 mL (1/2 cup) grated Parmesan cheese
2 mL (1/2 tsp) black pepper
- In a medium-size heavy saucepan over low heat, melt 1 tablespoon of the butter. Add the shallots and cook, stirring occasionally, until very tender — about 7 minutes. Add rice and cook, stirring until well coated — about 1 minute. Add wine and cook, stirring until evaporated — about 4 minutes.
- Meanwhile, in a large skillet over moderate heat, melt 1 tablespoon of the remaining butter. Add asparagus, sprinkle with marjoram, and cook, stirring frequently, until crisp-tender — about 4 minutes. Set aside.
- In a medium-size saucepan over low heat, bring stock and saffron to a simmer. Add 1/2 cup of the stock to rice mixture and cook over moderate heat, stirring constantly, until almost all stock is absorbed — about 3 minutes. Continue adding the remaining stock, 1/2 cup at a time, stirring after each addition until stock is absorbed. In about 40 minutes, the rice will be soft and creamy. Stir in reserved asparagus. Remove from the heat and mix in Parmesan, pepper, and the final tablespoon of butter.
Imported on 2011-01-20 16:41:26 — Original ID:454