Asparagus Risotto

On day two of my personal asparagus week, I bring you...asparagus risotto! (You're psyched, I can tell.) Actually it is just a basic Parmesan risotto with some asparagus tossed in for good measure, but it qualifies as an asparagus recipe in my opinion.

Risotto does require a bit of patience and attentiveness, but the good people at Cook's Illustrated discovered that you could reduce some of the stir time by adding about half of the stock at once. "Blasphemy!" some may scream, but...it works! After the initial addition of stock has been absorbed, you continue with small additions the way every other recipe requires, and then, boom, you're done. Top it all off with some grilled or sauteed shrimp and it's a perfect spring dinner that will impress your friends. Or if they can't tell the difference between a good meal and a great one, just enjoy it yourself and invite them over for take out.



Asparagus Risotto
(Adapted from The New Best Recipe)

3 1/2 cups low-sodium chicken broth
3 cups water
4 tablespoons unsalted butter
1 medium onion, diced
Salt
2 cups Arborio rice
1 cup dry white wine
1 pound asparagus, trimmed, and cut into 1/2-inch pieces
1 cup freshly grated Parmesan, plus more for serving
1 teaspoon freshly grated lemon zest
Freshly ground black pepper

1. Bring the broth and water to a simmer in a medium saucepan over medium-high heat, then reduce heat to low and keep the broth warm.

2. Melt the butter in a 4-quart saucepan over medium heat. Once the foaming subsides, add the onion and 1/2 teaspoon salt and cook, stirring with a wooden spoon, until the onion is soft and transparent, about 8 minutes. Add the rice and cook, stirring, until it is well coated with the butter and the edges of the grains begin to turn translucent, about 4 minutes. Add the wine and cook, stirring frequently, until all the liquid is absorbed, about 2 minutes. Add 3 cups of the warm broth and, stirring infrequently (about every 3 minutes), simmer until the liquid is absorbed and the bottom of the pan is dry, 10 - 12 minutes.

3. Add more of the broth, 1/2 cup at a time, as needed to keep the pan bottom from becoming dry (about every 3 minutes). After the second addition of broth, stir in the asparagus and continue to cook, stirring frequently, until the rice is cooked through but still slightly firm in the center, 15 to 20 minutes total.

4. Stir in the cheese and zest and season with salt and pepper to taste. Serve immediately, topping with additional Parmesan. Serves 6.

Risotto Rosso

Part of the reason I like to make roast chicken (whether upside down or right side up) is because it gives me the ability to make a bunch of homemade stock with all of the leftover parts (probably not one of the abilities that you'll see featured on Heroes anytime soon). Having homemade broth on hand that I can use right away or freeze for later gives me the opportunity to make soups, stews, or risottos at the drop of a hat...or something.

After making this past weekend's roast bird, I knew that I wanted to use the stock right away to make a risotto. I wasn't necessarily thinking that risotto was the best choice for a Thanksgiving side dish, but then I realized that if I made a red wine or beet risotto it would be a vibrant red hue, perfect for the holidays. (AND I know the perfect recipe for the leftovers - stay tuned for that!)

I came across a beet risotto recipe in a recent Food & Wine that looked perfect for it's simplicity and limited ingredient list. I just made a few minor tweaks and...ta-dah! I had a bright red plate of goodness.

Homemade Chicken Stock

1 whole chicken carcass from a 3 - 4 pound chicken, plus the browned bits from the bottom of the roasting pan
1 large onion, cut in half
2 bay leaves
2 teaspoons salt
2 quarts cold water

1. Combine all of the ingredients in a stockpot and bring to a boil over high heat. Reduce the heat and simmer for 60 minutes, skimming frequently.

2. Strain the stock into a large bowl, pressing on the solids. Let cool slightly and refrigerate. Remove the solidified fat from the stock before using. Can be refrigerated for up to 3 days or frozen for several months.



Beet Risotto
(Adapted from Food & Wine/Grace Parisi)

7 1/2 cups homemade chicken stock (or low sodium canned chicken broth)
4 tablespoons unsalted butter
1/4 cup extra-virgin olive oil
1 large red onion, finely chopped
2 large beets, peeled and shredded (yes, you will stain your hands)
Salt and freshly ground black pepper
3 cups arborio rice
2 cups freshly grated pecorino cheese (about 8 ounces)

1. In a medium saucepan, bring the stock to a simmer; cover and keep warm. In a large saucepan, melt the butter in the oil. Add the onion and cook over medium-high heat, stirring until softened, 5 minutes. Add the shredded beets and salt and pepper to taste and cook, stirring, until the pan is dry, about 10 minutes. Spoon half of the beets into a small bowl and set aside.

2. Add the rice to the saucepan with the beets and onions and cook, stirring, for 2 minutes. Add 1 cup of the warm stock to the rice, reduce the heat to medium and cook, stirring until the stock is nearly absorbed. Continue adding the stock 1 cup at a time, stirring constantly, until the rice is al dente and a thick sauce forms, about 25 minutes. Stir in the reserved cooked beets and the cheese. Cook, stirring, until heated through; add a few tablespoons of water if the risotto is too thick. Taste and adjust seasoning. Spoon the risotto into bowls. Serves 8.