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Daily Recipe for 12/26/2000 Recipe for Italian Asparagus Risotto : New York City Chef Doctor Delicious is cooking today with daily updated recipes from an Italian, French, Haute Cuisine Recipe Collection. Gourmet Food Shop in New York City.
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipe specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

New York City Chef Doctor Delicious is cooking today with his daily updated recipe from an Italian, French, and Haute Cuisine Recipe Collection. New recipe specialties for Seafood, Soup, Salads, Desserts, Roast Duck, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.
New York City restaurant chef and editor review these daily recipes.
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15 medium fresh asparagus or 1 10 ounce package frozen asparagus tips, defrosted
3 tablespoons butter
1/2 cup finely chopped onion
4 ounces pancetta or Canadian bacon, cut into 1/4 inch dice
1 cup dry white wine
2 cups Arborio rice
1/2 teaspoon salt
1/4 teaspoon pepper
6 to 8 cups hot Chicken Stock
(2-  14 1/2 ounce cans broth mixed with 4 cups hot water)
1/2 cup grated Parmesan cheese

If using fresh asparagus trim off tough ends and cut diagonally into 3/4 inch pieces, leaving tips intact.  Cook in 2 quarts boiling salted water 2 to 3 minutes, until crisp tender.  Drain and rinse under cold running water.  Drain and pat dry.  In a heavy saucepan, melt 2 tablespoons butter over medium heat.  Add onion and pancetta and cook 2 to 3 minutes, or until onion is softened.  Add wine and cook over high heat 2 to 3 minutes to reduce by half.  Add rice, salt, and pepper and cook, stirring 1 minute.  Continue to add as much stock as needed, 1 cup at a time, stirring, until rice is creamy and tender but still firm in the center.  Process should take 15 to 18 minutes from time you add first stock.  Add asparagus and cook 1 to 2 minutes, or until heated through.  Remove from heat and stir in remaining 1 tablespoon butter and the Parmesan cheese.

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