Risotto agli asparagi - heston blumenthal recipe


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Recipe by: heston-blumenthal

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Preparation Time:
20 Min
Serves:
4
Difficulty:
Easy
Cost:
cost recipe

Main Ingredients:



Vialone rice cooked with asparagus ends

This is a very summery dish and a vegetarian?s delight



Ingredients:

Green Asparagus (small or medium size) 3 bunches

White onions (medium size) 2 each

Carrot 1 each

Celery 2 stalks

Italian parsley 2 springs

Thyme 3 springs

Bay leaves 3 leaves

Garlic cloves (peeled) 2 each

Vialone rice (it could be Carnarelli or Arborio) 12 oz

White peppercorn 1 tsp

White wine (dry) 1 cup

Grana Padano or Parmesan cheese 1 cup

Regular olive oil 1 oz

Unsalted butter 1 oz

Salt ground white pepper to taste


Cooking Preparation of the Recipe:



1- Cut the asparagus in bias, end to stem, about 2/3 of its size, set the cut asparagus aside



2- Peel and cut one onion, Roughly chop the carrot and the celery. Place a stock pot over a medium flame. Let it heat for about 2 minutes and add the vegetable oil, heat until shimmering.



3- Add in the mirepoix, parsley, thyme, bay leaves, peppercorn, garlic and the asparagus stems; sauté all together for about 10 minutes. Once the vegetables start to get a golden color add 2 ½ quarts of cold (room temperature) water, stir, and bring it to a boil. Once it?s boiling, lower the flame and let it simmer for about 40 minutes



PROCEDURE FOR RISOTTO:



1- Place medium pot filled with salted water over hi flame and bring to a boil. Add the asparagus ends, let them blanch for about 3 minutes, strain and set it aside.



2- Place a large heavy bottomed sauce pot over medium heat for about 2 minutes. Add the olive oil, butter and one finely chopped onion. Stri with a wooden spoon until the butter melts down; keep sautéing until the onion becomes transparent (no color)



3- Add the blanched asparagus ends and sauté it for another 2 minutes, stir in the rice and keep stirring for about 5 minutes. Season salt and ground pepper. Add the white wine, stir for about 2 minutes until the wine evaporates.



4- Using a 5 oz ladle start to pour in the boiling stock, pour about three ladles at the first time and we?re going to keep adding as it dries out, lower the flame and stir it occasionally for about 15 minutes. Stir the last ladle of stock in and once it starts to dry add a knob of butter and a cup of Parmesan cheese, stir for about a minute; cover the pot and turn off the flame



5- Wait 3 minutes before serving.



BUON APPETITTO!!!!!


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