Lemony Roast Asparagus Risotto
Lemony Asparagus Risotto
3 cups chicken broth
1½ cups water
½ bunch asparagus
Balinese Truffle Salt (or substitute with kosher salt)
¼ cup olive oil
1 shallot, minced
1 heaping cup carnaroli rice
½ cup dry white wine
2 tablespoons unsalted butter, cubed
1 ounce Parmesan, finely grated
½ teaspoon Champagne vinegar
Preheat your oven to 425F.
In a small pot over medium-high heat, bring the broth and water to a boil. Once boiling, turn off the heat and set aside.
Meanwhile, snap off the woody ends of the asparagus. Toss with 2 tablespoons of the olive oil and a pinch of salt.
Spread onto a sheet tray and roast until tender, about 5-7 minutes. Remove from the oven and zest on the lemon, then squeeze on lemon juice to taste. Set aside.
In a large saucepan over low heat, stir together the shallot, remaining 2 tablespoons of the olive oil, and a pinch of salt. Cook until the shallot is soft and translucent (but before browned).
Add the rice and cook over low heat, stirring constantly, until the rice has a toasty aroma but no color.
Deglaze the pan with the wine, then increase heat to medium-high. Continue stirring until all of the wine has evaporated and the smell no longer burns your nose.
Turn the heat to medium and add one ladle of hot stock to the pan.
Cook until almost all of the liquid has evaporated, stirring constantly. Repeat this process until there is only ¼ cup of stock left and the rice is al dente.
Turn the heat on the risotto to low and add the butter, one cube at a time, until emulsified. Adjust consistency if necessary with the last bit of stock.
Stir in the Parmesan, then season with a couple drops of Champagne vinegar and salt to taste
Garnish with the roasted asparagus and enjoy!
Unfortunately, we missed the opportunity to order Black Truffle French Risotto as it is now sold out. If more becomes available in the days ahead, I am interested!
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