Dennis Segatto, Gaiarine, Treviso
(Yield: 4 servings)
1 tablespoon extra-virgin olive oil
½ pound asparagus
(trimmed and cut 1-inch)
1 medium onion
(diced)
1½ cups arborio rice
½ cup white wine
4 cups hot chicken stock
(plus more as needed)
3 tablespoons unsalted butter
3 tablespoons grated Parmesan cheese
sea salt and freshly ground pepper
1. Warm oil in skillet over medium heat and sauté asparagus and onions for approx. 5 minutes. Remove from heat and set aside.
2.In a Dutch oven over medium heat add the rice. Stir occasionally. Toast dry until rice is translucent (2 to 3 minutes, watching so as not to brown).
3.Add wine and continue stirring until all the wine has evaporated.
4.Add heated chicken stock until rice is fully covered. Continue stirring until stock has been totally absorbed.
5.Continue adding more stock a cup at a time, and continue stirring until most of the chicken stock has been incorporated.
6.When rice is al dente, add sautéed asparagus and onions and cook for another 2 to 3 minutes.
7.Turn off heat and stir in butter and cheese. Season with salt and pepper.
Serve immediately.