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Life without olives
          is the pits!

EVOO

Asparagus Risotto

Makes 6 servings

Ingredients

  • 5 cups Chicken Broth
  • 1 pound fresh asparagus, trimmed
  • 4 tablespoons Mannucci Droandi extra virgin olive oil
  • 1 small onion, finely chopped
  • 2 cups Acquerello organic Arborio rice
  • ½ cup dry white wine
  • Salt and freshly ground black pepper
  • ¾ cup freshly grated Parmigiano-Reggiano

Preparation

Prepare the broth, if necessary. Bring the broth to a simmer over medium heat, and then lower the heat so that it just keeps the broth hot. Cut off the asparagus tips and set them aside. Cut the stems into ½ inch slices.
Heat 3 tablespoons of the olive oil in a wide, heavy saucepan. Add the onion and cook over medium heat, stirring occasionally, until very tender and golden, about 10 minutes. Stir in the asparagus stems. Cook, stirring occasionally, 5 minutes. Add the rice and cook, stirring with a wooden spoon until hot, about 2 minutes. Add the wine and cook, stirring constantly, until the liquid is absorbed. Continue adding broth about ½ cup at a time, stirring after each addition. Adjust the heat so that the liquid simmers rapidly but the rice does not stick to the pan. After about 10 minutes, stir in the asparagus tips. Season with salt and pepper. Use only as much of the broth as needed until the rice becomes tender yet firm to the bite and the risotto is creamy.
When you think it may be done, taste a few grains. If not ready, test again in a minute or so. If the broth runs out before the rice is tender, use hot water. Cooking time will be 18 to 20 minutes. Remove the risotto pan from the heat. Stir in the cheese and the remaining tablespoon of olive oil. Taste for seasoning. Serve immediately.

From our best area chefs:

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