Why is risotto such a hot topic, you may ask? Well, unlike other rice dishes that lazily sit in water, risotto is a star that demands the spotlight. Slow-cooked with small liquid additions, it teases out the rice's innermost starches, creating a silky sauce that envelops each grain like a warm embrace.
Texture is key. A proper risotto should be all'onda, or "wave-like" in Italian, meaning it's creamy like porridge, but the grains remain firm and defined. For the ultimate comfort food experience, a good risotto is a must-try.
Our Asparagus and Lemon Risotto is a timeless classic that marries the delicate essence of asparagus with the zingy brightness of lemon. It's a delicious and satisfying meal that's perfect for spring or when you want a light yet hearty dish. Enjoy it as a main course or a side dish; every foodie needs to savor this recipe.
In a medium saucepan, bring the broth to a simmer over low heat.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
Add the Arborio rice to the pot and stir to coat with the oil. Cook for 1-2 minutes until the rice is slightly translucent.
Add the white wine to the pot and stir until it is absorbed by the rice.
Add 1/2 cup of the warm broth to the pot and stir until it is absorbed by the rice. Repeat this process, adding 1/2 cup of broth at a time and stirring constantly until the rice is tender and creamy, about 20-25 minutes.
While the risotto is cooking, blanch the asparagus in a pot of boiling salted water for 2-3 minutes, until tender-crisp. Drain the asparagus and transfer to a bowl of ice water to cool. Drain and set aside.
Once the risotto is tender and creamy, remove from the heat and stir in the lemon zest, lemon juice, Parmesan cheese, and asparagus.
Season with salt and pepper to taste.
Let the risotto rest for a few minutes before serving to allow the flavors to meld together. Serve hot, garnished with additional Parmesan cheese if desired.
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