ASPARAGUS RISOTTO with SAUVIGNON BLANC
6 cups chicken broth/stock, simmering
5 tbs. unsalted butter
2 tbs. EV olive oil
1 large onion, diced
2 cups Arborio/Carnaroli rice
1 cup Zanon Sauvignon Blanc
1 pound asparagus, trimmed and sliced into ½-inch sections
1 cup grated Parmesan cheese
Salt and black pepper to taste
Heat 2 tbs. butter and the olive oil in a large high-sided pot over medium heat. Add the onion, season with salt and black pepper, and cook, stirring occasionally until it begins to soften (about 5 minutes).
Raise the heat to high and add the rice. Using a wooden spoon, stir the rice with the onion and fat until the rice no longer looks chalky and the grains begin to pop (2-3 minutes).
Add wine and allow it to bubble vigorously until the rice absorbs it (about 1 minute).
Add enough broth to just cover the rice, about 2 cups. Reduce heat and simmer, stirring and scraping rice away from the sides occasionally. Cook the rice until it is almost dry (about 5 minutes), then again add enough broth to cover. Simmer, scraping and stirring every so often, until the broth is incorporated (about 5 minutes more).
Add about 1 cup broth. Stirring more frequently now, cook the rice until the broth is absorbed (about 3 minutes). Add another cup of broth and repeat.
Lower the heat and add the asparagus, salt and pepper to taste, and about ½ cup broth. Simmer, stirring constantly and adding ¼ cup increments, until the rice is just tender. Remove from the heat, add the cheese and the remaining 3 tbs. of butter. Taste and adjust the seasoning and serve immediately!
Time: 45 minutes