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Spring Vegetable Risotto




Source of Recipe


Bernice


List of Ingredients




Spring Vegetable Risotto


1 lb pencil-thin asparagus, trimmed
4 ozs baby spinach, washed, dried, stemmed, blanched & liquid squeezed out
6 tablespoons unsalted butter, divided
4 tablespoons extra-virgin olive oil, divided
salt
freshly ground white pepper
2 1/2 to 3 cups good-quality canned chicken broth or vegetable broth
1 tablespoon minced garlic
1 tablespoon minced shallots
3/4 cup uncooked Arborio rice
1/3 cup dry white wine
1/2 cup freshly grated parmesan cheese


Recipe




Bring a saucepan of water to a boil.

On a counter nearby, fill a mixing bowl with ice cubes & water.

Cut off & reserve the tips of the asparagus spears in 3 inch lengths.

Chop the remaining stalks.

Put them in a wire-mesh strainer & lower them into the boiling water.

As soon as they turn bright green; about 1 minute; remove them (leaving the water boiling) & immerse them in the ice water.

Next, blanch the spinach, immersing it in the boiling water just a few seconds until wilted & bright green.

Drain, still leaving the water boiling & immerse the spinach in the ice water.

Then, drain well again, gather up the spinach & squeeze it tightly between your hands to extract all excess liquid.

Put the blanched & drained asparagus & spinach in a blender.

Pulse the blender on & off until the vegetables are pureed.

Pour the puree into a fine-meshed strainer set over a mixing bowl & press it through with a rubber spatula.

Discard the fibers.

Set aside the puree.

Immerse the asparagus tips in the boiling water for 1 minute.

Then, immerse in the ice water until cooled & drain thoroughly.

In a small skillet over medium-high heat, melt 1 tablespoon of the butter with 1 tablespoon of the olive oil.

Add the asparagus tips & sauté until lightly golden; 2 to 3 minutes.

Season lightly to taste with salt & pepper.

Transfer to a bowl, cover & keep warm.

In a saucepan, bring the broth to a boil over high heat.

Reduce the heat to very low to keep the broth hot without simmering.

In a medium-sized, heavy-bottomed saucepan over medium heat, heat 3 more tablespoons each of the butter & olive oil.

Add the garlic, along with the shallots & sauté, stirring frequently, until tender but not yet browned; 2 to 3 minutes.

Add the rice & sauté, stirring, until thoroughly coated with the butter & oil; about 1 minute.

Add the wine to the pan, stirring & scraping with a wooden spoon to deglaze the pan.

Simmer, stirring, until the wine has almost completely evaporated.

Using a 4 ounce ladle, add a ladleful of broth to the rice.

Stir the rice continuously over medium heat until the broth has been absorbed & the rice looks almost dry.

Add another ladle of broth & repeat the stirring process until it has been absorbed.

Continue the process until you have added a total of 2 1/2 cups of broth, or just until the rice is tender but still
chewy.

Stir in the reserved vegetable puree.

Remove the pan from the heat & stir in the remaining 2 tablespoons butter & the parmesan.

Continue to stir in a little more hot broth just until the risotto looks moist & creamy but not runny.

Adjust the seasonings to taste with salt & pepper.

Divide the risotto among 4 heated serving plates or shallow soup or pasta bowls.

Garnish with the sautéed asparagus tips.

Serve immediately.