Asparagus Spring Risotto & Making Micro Stock
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This recipe uses every part of the asparagus shoot - squeezing out the flavor from the fibrous inedible stocks to make a flavorful broth which will then be used to make the risotto.
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
4-6 servings
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Ingredients
- 1 pound asparagus
- 4 cups Water
- 1 tablespoon olive oil
- 1 medium red onion chopped
- 2 cups Arborio rice
- 1/4 cup dry white wine
- 2 teaspoons salt
- 1/2 lemon wedge squeezed (about 1/2 teaspoon of juice)
garnish
- 1 tablespoon extra-virgin olive oil
Ingredients
garnish
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Instructions
- Trim the asparagus by removing the woody stems and discarding them. Then slice the stems in small rondelles. Slice away the tips whole, and put aside.
- To the pressure cooker add the asparagus stems and water.
- Close and lock the lid of the pressure cooker.
- Cook for 12 minutes at high pressure.
- When time is up, open the cooker by releasing the pressure through the valve.
- Pour the contents of the pressure cooker (asparagus stock and stems) in a heat-safe measuring cup and measure
4 cups with a little extra (about1/4 cup ). This is your micro stock. - In the heated pressure cooker base add the onion and olive oil and swish everything around until the onions have begun to soften.
- Add the rice and coat with the oil and onions (the rice will become slightly translucent), and then keep stirring until the kernels start drying and turning white again, about 2 minutes.
- Splash in the wine and stir until all of the wine has evaporated.
- Add the asparagus micro stock, asparagus tips and salt and mix everything gently scraping the base of the pressure cooker to ensure nothing is stuck there.
- Close and lock the lid of the pressure cooker.
- Cook for 6 minutes at high pressure.
- When time is up, open the cooker by releasing the pressure through the valve.
- Add a squeeze of lemon juice and mix well.
- Serve with a swirl of your best extra-virgin olive oil.
