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- Risotto with Asparagus
- (Risotto
con Asparagi)
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Ingredients:
6 tbs unsalted butter, 2 tbsp removed to finish the dish
1/4 cup finely chopped onion
1 large clove of garlic
2 cups Arborio rice
1/2 cup white wine
6 cups vegetable broth
1/2 lb fresh asparagus cut into 1 inch pieces
1/2 cup grated Parmigiano cheese
Directions:
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- Heat the 4 tablespoons of butter in a heavy saucepan.
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- Add the onions and cook until translucent.
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- Next add the garlic and cook another minute.
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- Add the rice and stir until it is well coated with the butter.
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- Begin to add the wine, and stir continually over medium heat until it is absorbed.
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- Start to add 1/2 cup of hot broth, stirring as it is absorbed.
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- Continue in this manner, adding ladles full of hot broth, and stirring continuously.
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- About 15 minutes into the cooking time, add the asparagus pieces and continue cooking for about 20-25 total minutes or until the rice is cooked, but remains slightly firm to the teeth.
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- Remove from the heat, add the remaining butter and the parmesan cheese.
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- Serve, offering additional cheese if desired, and garnishing with the asparagus tips if desired. Serves 4-6.
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