So this is something new that we will be doing on WindsorEats. Each Tuesday, we will be posting a recipe that we’ve made (one of our own, from a book, online, etc.).
For our first recipe, we figured being in the tail end of asparagus season, why not feature something to help local growers get the last of their crops off of their hands: Asparagus Risotto with Truffle Oil. This is a recipe from a great cookbook I have called
The asparagus we used came from our monthly Local Good Food Box that we get from the Windsor Essex Community Supported Agriculture. The recipe calls for 1 tablespoon of truffle oil. The finished product tasted amazing, but I felt the white truffle oil we used was just a tad close to being overpowering. I would recommend adding just a little bit less than what is stated. While the video above will show you step by step what to do, below is the text version in case you need to print it out:
- 4 Cups of chicken broth
- 2 tablespoons of olive oil
- 4 green onions, minced
- 1 cup of Arborio rice
- 1 pound of asparagus, cut into 2-inch pieces
- 2 tablespoons of unsalted butter
- 1/2 teaspoon of freshly ground pepper
- 1 tablespoon of truffle oil
- 1/2 cup grated Parmesan cheese
Bring the broth to a boil in a medium saucepan over medium heat. Reduce the heat to low, cover, and maintain at a simmer.
Heat the oil in a heavy saucepan over a medium heat. Add the green onions and rice and cook for 5 minutes or until the rice is golden brown.
Begin adding the brother, 1/2 cup at a time, and cook, stirring constantly, for 20 minutes or until all the broth is absorbed and the risotto becomes creamy. Just before adding the last 1/2 cup of broth, add the asparagus, butter and pepper.
Stir in the truffle oil and cheese and serve.