Asparagus Tip Risotto with Shaved Asparagus and Lemon Vinaigrette
Risotto is not hard to make. This recipe from Chef Ben Kelly breaks down the steps to make a creamy risotto every time!
- 1 lb asparagus
- 1/4 cup shallot minced
- 1 cup Arborio rice
- 1/4 cup white wine
- 6 cups vegetable or chicken stock
- 1/2 cup parmesan grated
- 2 tbsp butter
- Juice and zest from half lemon
- 1 tsp honey
- 1 tsp Dijon mustard
- 1/4 cup olive oil divided
- salt and pepper to taste
- Pour the vegetable stock into a medium pot and bring it to a boil over high heat. Turn the heat down to low and keep the stock at a simmer.
- In a medium mixing bowl, combine the lemon juice and zest, honey, and Dijon mustard. Whisk to combine, then slowly whisk in two tablespoons of olive oil. Taste the dressing and season with salt and pepper as needed.
- Cut the bottom quarter off the asparagus stalks and add them to the vegetable stock to add asparagus flavour to the stock. Using a vegetable peeler, shave the remaining asparagus stalks lengthwise until they are too thin to shave anymore. Keep the tips of the asparagus intact while shaving. Dice any remaining asparagus pieces and set aside with the asparagus tips. Put the asparagus shavings in the mixing bowl with the dressing. Once all of the asparagus has been shaved, stir the shavings with the dressing to coat all the pieces. Set the bowl aside.
- Heat a medium-high-sided skillet over medium-high heat. Add two tablespoons of olive oil to the skillet along with the shallots. Cook the shallots, stirring with a wooden spoon, for about two minutes, then add the Arborio rice to the skillet and cook for another two minutes or until the rice turns translucent.
- Pour the wine into the skillet and continue stirring until all the wine has been absorbed.
- Using a large ladle, add one ladleful of stock to the risotto, turn the heat down to medium, and cook, stirring gently, until the stock has all been absorbed. Repeat this process of adding stock, stirring, and cooking until it has been absorbed by the rice, then adding more until the rice is tender. It will take about 18 to 20 minutes to fully cook the rice. When you add the last ladleful of stock that you will need (Note: You may not need to use all six cups of stock), add the risotto tips and diced bits. Continue cooking the risotto until the consistency of a loose porridge and the rice is tender but not mushy. Remove the pan from the heat and stir in the butter and parmesan. Season to taste with salt and pepper
- Divide the risotto among four serving bowls and top each with a quarter of the asparagus salad.