Asparagus Risotto

Risotto has a reputation for being time-consuming and complicated -- something to only be eaten in restaurants. But actually the best risottos are made at home.

I find it an easy dinner to cook. I stand at the stove with a glass of wine, gently stirring for the 30 minutes or so it takes to make good risotto. The stirring is not continuous. I can do dishes, make salad or steam vegetables at the same time.

It is possible to partially cook risotto ahead and then slowly stir in the last of the hot stock ten minutes before dinner. (I think this is what restaurants do.) It takes a little practice to get your consistency and timing right, but even over-cooked risotto is delicious if made with good ingredients.

Use whatever vegetables you have on hand. The essentials are arborio rice and a good stock.

I buy eco-farmed arborio rice at Granny’s Pantry on Arroyo in Pasadena. Lundberg Farms grows it north of Sacramento, CA. It’s not organic, but the Lundbergs have an earth-centered approach to farming, and it doesn't travel far to get to me. Find it at your health food store or order from their website. On the East coast, look for organic arborio imported from Italy.

The vegetable stock is homemade. The asparagus is from the Suncoast Farms Stand at the Hollywood Farmers' Market. Our garden provided the garnish of mint, chives and nasturtium flowers, and of course the lemon.

You can use any vegetables in risotto. Fresh or frozen peas can replace the asparagus. Mushrooms are good, added with the shallots. Don't add too many, though. The risotto experience is based on the rice - rich and creamy, each grain separate yet held together in the broth.

Taste the risotto often as you near the end of cooking. That's the best way to know when you have the texture you like.

I make enough risotto to have leftovers for a quick dinner later in the week. I form handfuls into burgers, coat them in breadcrumbs, and fry them in a little olive oil until they are warm in the middle and crispy on the outside.

Asparagus Risotto
1 cup arborio rice
1 tbsp butter
1 tbsp olive oil
2 shallots, diced (or 6 spring onions or 1 leek)
1/2 cup white wine (optional, but it adds flavor)
3 cups vegetable stock
1 bunch asparagus, trimmed, stems chopped, tips reserved
1/3 cup parmesan (optional, add salt to taste it you omit it)
1/2 tsp shredded lemon peel
1 tbsp lemon juice
1/4 tsp black pepper
fresh mint, chives and nasturtium flowers for garnish (optional)

Bring the vegetable stock to a boil in a covered pan and let it simmer on the back of the stove.

Melt the butter and olive oil over gentle heat. Add shallots and cook until they soften. Add the arborio rice and cook over medium heat, stirring, about 5 minutes until it starts to turn pale golden. Add the wine and stir until absorbed. Add the asparagus stems, then start adding the stock, 1/2 cup at a time. Stir frequently, adding stock as it’s absorbed. Cook until the rice is tender and creamy. You might not need all the stock, or you might need to add boiling water from the kettle.

When the risotto is almost done, add the asparagus tips.

When it is creamy with still a little texture to the rice, stir in the parmesan, lemon peel, juice, and black pepper.

Serve in warmed bowls garnished with mint, chives, nasturtium flowers, or a little lemon zest or grated parmesan.

Makes 4 servings