BROWN BUTTER ASPARAGUS RISOTTO
Steps:
- Bring a wide pot of water to a boil over high heat. Heat the broth in a large saucepan over medium heat. Trim the asparagus by breaking off the tough ends (where they break naturally). Finely chop the onion to yield about 1 cup. Add the asparagus to the water and cook for about 3 minutes, until barely tender. Drain and cut crosswise into 2-inch pieces. Heat 4 tablespoons of the butter in a large saute pan over medium heat. It will bubble and turn golden brown, smelling nutty. Keep the butter moving in the pan so its solids don't burn. Add the onion and stir to coat; cook for 4 or 5 minutes until it is softened and on its way to translucent. Stir in the rice, then carefully pour in the wine, using a wooden spoon to scrape any browned bits from the bottom of the pan. Ladle 1/2 cup-increments of the hot broth into the pan, cooking and stirring each time until it is absorbed before adding the next. Use all the broth. The rice should be tender and creamy. Taste and season with salt if needed (keeping in mind that cheese will be added). Remove from the heat. Stir in the cheese and the remaining tablespoon of butter, until the latter is completely incorporated. Gently stir in the asparagus pieces, then season with pepper to taste. Divide among wide, shallow bowls. Serve warm.
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Yad Xettri
[email protected]This risotto is a must-try!
Ali Abbbad
[email protected]I'm definitely making this risotto again.
Gerald Hoptowit
[email protected]This is the best risotto I've ever had.
Genevieve Barela
[email protected]I love this risotto! It's so creamy and flavorful.
Matthew Smyth
[email protected]This risotto is to die for! The brown butter and asparagus are a match made in heaven.
Ralph Sosa
[email protected]I've made this risotto several times now and it's always a hit. It's the perfect dish for a special occasion.
Colleen Strader
[email protected]This is my new favorite risotto recipe. It's so easy to make and the results are always amazing.
Samea Shahin
[email protected]This risotto was so creamy and flavorful. I loved the way the asparagus and lemon zest complemented each other.
Temahlanti Lukhele
[email protected]I'm not usually a fan of risotto, but this recipe changed my mind. The brown butter and asparagus gave it a really unique and delicious flavor.
Aman Gurung
[email protected]This recipe was easy to follow and the risotto turned out perfectly. I especially liked the addition of the lemon zest, which gave the dish a bright and fresh flavor.
Bongiwe Tshangase
[email protected]I made this risotto for a dinner party and it was a hit! Everyone loved the creamy texture and the delicate flavor of the asparagus.
Adrees Rafaqat
[email protected]This risotto was amazing! The brown butter and asparagus gave it such a rich and flavorful taste. I will definitely be making this again.