Meyer Lemon Asparagus Risotto
MEDIUM | 1 HOUR | SERVES 6
Recipe inspired by Author Marcella Hazan, Essentials of Classic Italian Cooking
Ingredients
1 lb. asparagus, washed & trimmed
1 can beef broth
2 Tbsp. yellow onion, finely diced
3 Tbsp. butter
2 Tbsp. Organic Meyer Lemon Infused Olive Oil, plus more for drizzling
2 cups Arborio or other imported Italian rice
¼ cup Parmigian Reggiano, freshly grated
1 Tbsp. parsley, finely chopped
Salt & pepper, to taste
Directions
Step 1
Fill a saucepan with 2 inches of water and add 1 Tbsp. of salt until boiling. Add asparagus and cover pan. Cook for 4-5 minutes then remove asparagus to cool, reserving blanching water.
Step 2
Once asparagus has cooled, cut the tops off and the stalks into 1½ in. pieces, discarding any stringy bottoms.
Step 3
In a medium pot, combine blanching water and broth to make about 6 cups of liquid, and bring to a very slow and steady simmer on a burner near where you will be cooking the risotto.
Step 4
Sauté diced onion in a broad, sturdy pot with 1 Tbsp. of butter and Meyer lemon infused olive oil. Turn the heat to medium high and cook until translucent. Add asparagus stalks but not spear tips and cook for a minute to coat asparagus well.
Step 5
Add rice to sautéed onion and asparagus, stirring until the grains are coated well. Add ½ cup of broth mixture and cook until liquid is just about absorbed, add another ½ cup of broth mixture and continue to cook, stirring often and adding more broth when rice is almost dry, for about 15 minutes. Cook rice until tender, but firm to the bite and barely enough liquid remains to make the consistency somewhat runny.
Step 6
Remove from heat and add reserved asparagus tips, a few grindings of pepper and the remaining 2 Tbsp. of butter and all the grated parmesan. Stir until cheese melts and clings to the rice. Add salt to taste and mix in chopped parsley, transfer to a platter and drizzle with Meyer lemon infused olive oil.
