Risotto with Asparagus and Pine Nuts

[Guest guest]

Risotto with Asparagus and Pine Nuts

 

1 1/2 quarts vegetable stock

salt, to taste

8 stalks slender, fresh asparagus

1/2 c pine nuts

2 T unsalted butter

1 onion, finely chopped

1 1/2 c arborio rice

1/2 c dry white wine

2 T olive oil

2 cloves garlic, finely chopped

freshly ground black pepper, to taste

1/2 c heavy cream

1/2 c grated parmagiano-reggiano cheese, with more for the table

 

Fresh thyme or Italian parsley for garnish.

 

In a saucepan, bring the vegetable stock to a boil. Turn the heat down, season

with salt, if needed, and keep it at a low simmer.

 

Trim the woody stems from the asparagus, leaving just the top 6 inches or so.

Slice the spears crosswise, on the bias, into thin little ovals 1/8 inch thick.

Reserve.

 

Place the pine nuts in a large, dry skillet, and toast over medium heat,

stirring frequently, until golden brown, about 5 minutes. Watch carefully,

because once they begin to turn brown, they can go to unsightly black very

quickly. When done, toss the pine nuts into a bowl so they stop browning.

 

In a broad, heavy pot (nonreactive metal), melt the butter over butter over

medium heat. Add the onion and cook, covered, until tender but not browned, 4

to 5 minutes.

 

Add the rice to the onion in the pot and, still cooking, stir for a minute or so

to coat the grains of rice with butter.

 

Add the wine, and continue cooking and stirring until it is completely absorbed,

a couple of minutes. Add 1 cup of the vegetable stock from the simmering pot,

and cook, stirring frequently, until it is absorbed--should take 2 minutes or

so.

 

Add the rest of the stock in 1-cup amounts, cooking and stirring frequently

until each cup is absorbed, and until you have added a total of 4 to 5 cups of

the stock--the rice at this point should be tender but still toothy.

 

COOKING THE ASPARAGUS: Between additions of stock, heat the olive oil in a

large skillet over medium-high heat. Add the little asparagus ovals and the

garlic, and sauté for about 1 minute, until tender. Remove the skillet from the

heat and stir in the pine nuts, and season with salt and pepper. Remember to

keep an eye on the risotto, adding broth and stirring.

 

When the last of the stock has been absorbed in the risotto (now's the time to

call everyone to the table), stir in the cream and cheese--a good, big handful.

The texture should be smooth and creamy. Taste for salt and cheese,and adjust

if necessary.

 

When your guests are ready and seated at the table, top the risotto with the

stir-fried asparagus and pine nuts, spoon into warm bowels, and serve

immediately.

 

Garnish with a bit of chopped fresh thyme or Italian parsley as a variation. Be

sure to have extra grated Parmagiano cheese ion a bowl on the table.

 

Makes 4 robust servings.