Saffron Risotto with Asparagus
1-2 bushels of asparagus
2 Tblsp olive oil
kosher salt and freshly ground black pepper
6 cups chicken stock
6 Tblsp (3/4 stick) unsalted butter
2 oz pancetta, diced
1/2 cup minced shallots (2 large)
1 1/2 cups Arborio rice (10 oz)
1/2 cup dry white wine
1 tsp saffron threads
1 cup freshly grated Parmesan cheese
Preheat oven to 400 degrees.
Cut the ends off of the asparagus and cut into smaller pieces. Place onto a sheet pan and toss with the olive oil, 1 tsp salt and 1/2 tsp pepper. Roast for about 10-15 minutes or until softened. Set aside.
Heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.
In a heavy bottomed pot or dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 tsp salt and 1/2 tsp pepper. Stir, and simmer until the stock is absorbed, 5-10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted asparagus and Parmesan cheese. Mix well and serve. EnJOY!
