Check out our merchants in the region for asparagus from your local producers.

Tips and tricks for making a good risotto

First off, you absolutely must choose a quality arborio or carnaroli rice to make really successful risotto. Because they have a higher starch content, you’ll achieve a creamier texture. While big box stores sell these rices now, I strongly recommend the arborio rice offered by specialty grocery stores like the excellent urban grocery store Le St-Amour or 83 Nord.

Risotto is best when it’s freshly made. Don’t start cooking till you’re ready to eat! Anticipate having a vegetable or chicken stock heating on the next burner. Serve your risotto into warmed plates in thin layers – not into bowls.

Asparagus season is short, so make the most of it!

Asparagus and lemon risotto

PREPARATION TIME: 10 minutes | COOKING TIME: 25 minutes | SERVICINGS: 6

INGREDIENTS

• 30 ml (2 tbsp) olive oil
• 1 onion
• 2 garlic cloves
• 500 g Arborio rice
• 2 bunches asparagus
• 1 L to 1.5 L vegetable stock, salted and hot
• 125 ml (1/2 cup) dry white wine
• 100 g grated Parmesan cheese
• 60 ml (1/4 cup) butter, in pieces
• Juice and zest of 1 lemon
• Salt and pepper

INSTRUCTIONS

1. Peel and finely chop the onion and garlic.
2. Wash the asparagus and cut into small pieces, keeping the tips whole.
3. In a large pan, add the olive oil, onion and garlic and cook at low temperature until translucent: about 10 minutes.
4. Bring the heat to medium, add the arborio rice and stir for 2-3 minutes until it also becomes translucent.
5. Pour in the white wine and stir until the rice has absorbed it.
6. Add the asparagus pieces and hot vegetable stock, one ladle at a time, stirring constantly until the liquid is absorbed before adding the next ladle.
7. When the rice is al dente and the asparagus is still slightly crunchy, remove the pan from the heat. Reserve the asparagus tips.
8. Add the butter, grated Parmesan cheese, lemon juice and zest, and mix well.
9. Cover the pan for 2-3 minutes to let the risotto rest.
10. Season with salt and pepper to taste.
11. Serve hot and garnish with the reserved asparagus tips.

Enjoy!

J u l i e  Z y r o m s k i — Gastronome

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