New York City Chefs Daily Recipe for 05/14/2002 : Risotto with Asparagus
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Risotto with Asparagus recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 05/14/2002 : Risotto with Asparagus
"Risotto with Asparagus"
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"As we graze it grows"

8 ounces fresh asparagus, peeled
3 cups vegetable or beef stock, homemade or canned
5 tablespoons butter
1 small onion, finely chopped
2 cups medium grain risotto rice, such as Arborio
Salt and freshly ground black pepper
3/4 cup freshly grated Parmesan or Romano cheese

Bring a large pan of water to a boil. Add the asparagus.  Bring the water back to a boil, and blanch for 5 minutes.  Lift the asparagus out and reserve water. Rinse the asparagus under cold water. Drain. Cut the asparagus diagonally into 1 1/2 inch pieces.  Keep the tip and next highest sections separate from the stalk sections.  Place the vegetable or beef stock in a saucepan. Measure out 3 3/4 cups of the asparagus cooking water, and add to the stock.  Heat the liquid to simmering, and keep it hot until it is needed.  Heat two thirds of the butter in a large heavy frying pan or casserole.  Add the onion and cook until it is soft and golden. Stir in all the asparagus except the top two sections. Cook for 2 to 3 minutes. Add the rice, mixing well to coat it with butter for 1 to 2 minutes. Stir in half a ladleful of the hot liquid. Using a wooden spoon, stir constantly until the liquid has been absorbed or evaporated.  Add another half ladleful of the liquid, stir until it has been absorbed. Continue stirring and adding the liquid, a little at a time, for about 10 minutes. Add the remaining asparagus sections, and proceed adding liquid and stirring over moderate heat until liquid evaporates and rice is cooked until tender about 20 to 25 minutes. Add additional stock or hot water if needed. Remove the risotto pan from the heat.  Stir in the remaining butter and the Parmesan or Romano. Grind in black pepper, and salt, serve immediately.
Serves 4 to 5.
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