Have you ever thought asparagus could be used to make risotto? To my surprise, "asparagus risotto" is a traditional first course in Italy. The green asparagus mixed with white rice, the color attracts me already. How about the flavor? I had the experience that I cooked this dish for continued three days.
1. Cut the asparagus into small sticks. Reserve the asparagus tips.
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2. Melt the butter in a heavy pot and add the thinly sliced scallions. Fry for 1-2 minutes.
3. Add the rice stirring to coat with the butter for few minutes until the edges of the grains are translucent.
4. Add the wine and let evaporate stirring occasionally.
5. Add the chicken broth little by little during cooking.(If home made chicken broth is not available it can be replaced with canned or chicken boullion (cubes), mixed with water)
6. After about 5 minutes add the asparagus sticks to the pot. Keep adding the broth as necessary.
7. Cook for 10 minutes and add the asparagus tips.
8. when the cooking is done, remove the pot from the heat, stir in a little butter and half the Parmigiano Reggiano and let rest covered for about 5 minutes.
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9. Serve topped with the rest of the Parmigiano Reggiano. Arrange a few asparagus tips as a garnish.
Detailed instructions to cook risotto with step by step pictures are available at the Cooking risotto page.
