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Lombardia: Risotto agli Asparagì

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Margi Cintrano View Drop Down
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    Posted: 17 March 2012 at 03:55
 
Majestic mountain majesties, lakes and designer city Milan are all specialties of the Lombardia province that shares a border with Switzerland in northwestern Italia. There are uncountable recipes for risotto in Lombardia, the traditional and the seasonal based on fresh vegetables, or a catch of the day.  Enjoying risotto with asparagus is a springtime rite in Lombardia. The small town of Robbio in rice country is a place we have travelled through several times and the restaurant we have enjoyed this dish over the years in, is Ristorante Da Mino. My Grandmom´s recipe is very similar. The only difference is in the type of onion she employed. Both are delicious, however, I prefer scallions.
 
Here is our family recipe from Grandmom Margherite:
 
4 to 6:
 
1 1/4 pounds green asparagus
2 cups home made chicken stock
2 tblsps extra virgin olive oil
1 1/2 cups minced onion or scallions or shallots
1 1/2 cups Arborio Italian Rice ( if you can possibly purchase Italian Rice for Risotto ) or Carnaroli Rice
1/4 cup freshly grated Parmesano Reggiano : or 1/8 cup  Parmesano Reggiano and 1/8 cup Pecorino Sardo
1/4 stick butter ( French creamy style )
1/4 cup shaved  Paremsano Reggiano to top dish
 
1) bring 5 cups salted water to boil in large saucepan
2) add asparagus and cook until crisp tender 4 minutes
3) using tongs, transfer asparagus to bowl of ice water
4) cool and drain
5) *** trim off the spears of the asparagus and reserve
6) chop the stalks into 1/4 inch rounds
7) reserve 3 1/2 cups of asparagus cooking liquid in saucepan
8) bring this liquid to a simmer and reduce heat to low ( alternate between the asparagus liquid and the chicken stock --- do skim the chicken stock before using )
9) heat oil in a large sauté pan over medium heat
10) add onion of choice, sauté until translucent 5 mins.
11) add rice and stir 2 minutes
12) add 3/4 of the reserved asparagus cooking liquid
13) simmer until the liquid is absorbed, stirring often
14) cook rice until just tender and the risotto is creamy, adding liquid 3/4 cups at a time, stirring often and allowing each addition to be absorbed before adding another - about 20 mins.
15) mix the reserved spear tips, grated cheese(s) and butter into the rice
16) season with salt and pepper and top with the shaved cheese(s)
 
 
 
 
 
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Hoser View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 18 March 2012 at 04:34
Question Margi...in the directions, what happened to the 2 cups of chicken stock?
Was that supposed to be added to the asparagus cooking liquid?
Go ahead...play with your food!
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 18 March 2012 at 06:39
Hoser,
 
Yes, I added the note, just in case to clarify to use both the asparagus liquid and the chicken stock for simmering the rice.
 
Thanks. Have nice Sunday. It is already 14.45 hrs. and Lunch time !
 
Margi.  
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 19 March 2012 at 02:50
Thanks Margi....I kind of thought that would be the case.
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 19 March 2012 at 09:55
Apologies for the error ... I try very hard to be very clear.
 
Enjoy.
Margi.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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