| Risotto a l'Asparigi ~ Rice with Asparagus. This rice recipe could be served as an entree or a side dish. Recipe provided by Cynthia Magliocco. Visit The Great Magliocco. Ingredients: 2 cups Italian rice ( Risotto Arborio ) ½ cup salted butter or ¼ cup olive oil 2 tbsp dried parsley 1 whole red onion (chopped) 5-6 cups chicken stock 20 asparagus spears ¼ cup olive oil 3 cloves garlic (minced) 8 tbsp parmigano cheese (grated) recommend 'Parmi Reggiano' Rice Preparation: 1. In a sauce pan, melt butter or add ¼ cup olive oil. Add onions and parsley. Cook until onion is transparent. 2. Turn heat to high, add rice. Add 3 ladles of hot chicken stock into rice, stir constantly until liquid is absorbed. Continue adding stock (3 ladles at a time) and stir until rice is tender. 3. Rice should be sticky and no liquid should remain. Rice should be firm like pudding or custard. Put rice aside. Asparagus Preparation: 1. In a fry pan, add ¼ cup olive oil and garlic. Cook until garlic is golden. 2. Cut asparagus into 1 inch diagonal pieces, leave 5-6 spears uncut, will be used for garnish. On medium/high setting, cook asparagus ( both cut & whole ) uncovered for 3 minutes. 3. Add ¼ cup chicken stock, salt & pepper to taste. Continue cooking covered until tender. Final Preparation: 1. Add asparagus to rice. Place back on stove, add the cheese and stir. Add more cheese if desired. 2. Place rice on a serving dish and garnish with whole cooked asparagus spears. Serves 4-6 |
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