Number of servings :
Type of meal : | Main Courses | Main Courses
Special diet :
5 cups (1.25 L) chicken stock
2 tbsp (30 mL) butter
1 tbsp (15 mL) oil
1 medium onion, finely chopped
2 cups (500 mL) arborio rice
1 cup (250 mL) white wine
12 to 14 asparagus spears, cleaned, with ends removed
1/2 cup (125 mL) mascarpone cheese
1/2 cup (125 mL) grated Parmesan cheese
1/2 cup (125 mL) chopped fresh basil
1/2 tsp (2 mL) sea salt
1/2 tsp (2 mL) black pepper
Mascarpone is a wonderfully light and sweet Italian cheese that is often used in desserts. Its inclusion in this asparagus risotto makes it even more creamy and delicious.
In a large pot, bring stock to a boil; reduce to simmer. In a large, deep saucepan, melt butter and heat oil together; gently sauté the onion in butter and oil for 2 to 3 minutes or until onion is translucent. Add the rice and sauté, stirring, for about 2 minutes. Add wine and stir until it is absorbed. Using a ladle, add enough hot stock to just cover the rice. Cook, stirring, until stock is absorbed, approximately 10 minutes.
Meanwhile, in a separate deep pot, blanch the asparagus in boiling water for 3 to 4 minutes; strain and rinse under cold water. Cut into half-inch pieces and set aside. To the risotto, add the mascarpone, Parmesan, basil, salt, and pepper; mix well, continuing to add hot stock, one ladle at a time. Let the stock absorb before adding more.
When the risotto becomes moist and creamy, stir in the asparagus, remove from heat, sprinkle with more Parmesan and serve immediately.
Makes 4 servings.
Imported on 2011-01-20 16:41:26 — Original ID:570