Risotto with Asparagus
Finally a beautiful day.
The weather has been very strange here. I am concerned about climate change. It is so evident. We have had such strong winds that I spend my afternoons picking up all the plants the wind blows down.
We have had very strong winds for the past three years. When it rains, it pours, and then it floods. I have been very fortunate so far. All the business on my street have been flooded. I am thankful to the vineyard across the street from me which is where all the water ends up going to. Summers have been torrid and winters very mild. This should concern us very much. What can we do about it?
A nice bunch of Asparagus will be sufficient to make two rich Risottos.
2 Bunches of Asparagus
2 Tbs finely minced shallots
1/2 tbs finely minced garlic
2 sprigs of lemon thyme
Salt and Pepper
Separate the tips and chop the rest of your asparagus.
You will need two bowls of water with some ice in it. You will SHOCK your boiled asparagus into retaining their bright green color.
Bring a pot of salted water to a boil. Add the tips of the asparagus and boil for about 2 minutes or until tender. With a strainer, place them in one of the two bowls filled with ice and water.
Do the same for the stems. It will take them about 4 minutes to cook. Place the stems in a container large enough to place an immersion blender in it. Puree the stems.
Place Olive oil, garlic, shallot and thyme in a pot. Heat. Simmer.
When fragrant, add pureed asparagus. Cook for one minute and add salt. Turn off heat.
Remove asparagus from pot. Add Rice. Toast. Add vegetable stock.
Add salt. Cook until tender, about 20 minutes. Add your pureed asparagus. Cook for a few minutes.
Add the tips. Stir. Add some finely ground black pepper.
It's simple and delicious.
You may be wondering why I do not add white wine. Mind you, I like my Vino Bianco! I feel the prima donna should be the asparagus. The wine would mask its flavor. So I rarely use white wine in a risotto.