Homemade Per Se-Inspired Seasonal Risotto

Instructions

1. 1

   In a medium saucepan, bring the chicken or vegetable broth to a gentle simmer over medium heat. Keep warm over low heat throughout the cooking process.

2. 2

   Bring a small pot of salted water to a boil. Add the asparagus pieces and blanch for 2-3 minutes until bright green and tender-crisp. Immediately transfer to an ice bath to stop cooking, then drain well. Set aside.

3. 3

   In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium heat. Add the finely diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

4. 4

   Add the Arborio rice to the pot and stir constantly for 2-3 minutes until the edges of the grains become translucent and lightly toasted.

5. 5

   Pour in the dry white wine and stir continuously until it is completely absorbed by the rice. This deglazing step adds depth of flavor.

6. 6

   Begin adding the warm broth, one ladleful (about 1/2 cup) at a time. Stir continuously, waiting for each addition of liquid to be almost fully absorbed by the rice before adding the next. This process will take approximately 20-25 minutes. Continue until the rice is creamy but still retains a slight bite (al dente). You may not use all the broth, or you might need a little more; rely on the texture of the rice.

7. 7

   Once the rice is cooked to your liking, remove the pot from the heat. Stir in the remaining 1 tablespoon of butter, the blanched asparagus, and the grated Parmesan cheese. Stir vigorously for 1-2 minutes until the risotto is creamy, glossy, and emulsified (this technique is called 'mantecatura').

8. 8

   Taste and season generously with salt and freshly ground black pepper as needed. Serve immediately, garnished with extra Parmesan cheese and fresh herbs, if desired.