Asparagus is on sale this week and I decided to buy a bunch. Last night I used it to make risotto, and again, I used a recipe from 100 Great Risottos , which is by far the best risotto book out there. It gives step by step (simplified) instructions on how to make the best risotto. Once you make it once, it is super easy to make again, you just have to remember one important rule - stir, stir, stir!
1. Boil the asparagus for 5 minutes until just tender, being careful not to overcook. Set the asparagus to the side and keep the cooking liquid for later. Once the asparagus is cool enough to touch, cut into small bite size pieces.
2. Melt the butter in a large saucepan and fry shallots being careful not to burn (roughly 5 minutes). Then add the rice and stir until shiny (5 minute), being careful not to burn. Next add a ladle full at a time of the asparagus juice. Stir until liquid is completely dissolved, and then add the next. Once the asparagus juice is used up, continue with the vegetable stock making sure you stir continuously.
3. Once rice is cooked, mix in asparagus and Parmigiano Reggiano. Enjoy!