ASPARAGUS RISOTTO
ASPARAGUS RISOTTO 1. In a large saucepan over medium heat add 2 tbsp unsalted butter. When foamy, add 2 chopped shallots (½ c) + 1 lb chopped asparagus, reserving tips for garnish. Saute until shallots are soft and asparagus bright green, 5 minutes. Add 1 tsp kosher salt. Place mixture into the bowl of a food processor along with 2 tbsp unsalted butter + 2 tbsp creme fraiche. Puree until smooth. Season to taste with kosher salt and set aside 2. In the same large saucepan over medium heat, add 2 tbsp unsalted butter. When foamy, add 1 ½ C arborio rice and toast in the butter 2 minutes. To the rice add ½ C good drinking white wine. Stir until wine has absorbed into the rice. Add 3 cups chicken stock, ½ c at a time, stirring until stock is almost absorbed 3. When rice is cooked through but not mushy, stir in asparagus puree + remaining tips + ½ C freshly grated Parmesan cheese. Season to taste with salt to taste. Serve with additional parmesan and cracked pepper. Serves 6