Spring Risotto with Asparagus, Leek and Shallot
3 tablespoons extra virgin olive oil
3 tablespoons of butter
4 cups 1/2-inch cubes asparagus
3 cups 1/2-inch-wide slices leeks (white and pale green parts only)
4 tablespoons finely diced shallot
2 cups arborio rice
4 14-ounces (or more) vegetable broth (home made best)
3/4 cup freshly grated Parmigiano Reggiano cheese plus additional (for serving)
Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add leeks and shallot and sauté until they begin to soften, then add asparagus next to soften as well (but no need to cook through yet).
Add rice to pot and stir 1 minute making sure to coat the rice with oil and sauté. Keep broth hot in another small sauce post, and ladle 1 cup of broth in. Simmer until absorbed, stirring frequently, 3 to 4 minutes. Add remaining broth by 1/2 cupfuls, allowing each addition to be absorbed before adding next, stirring often, about 15 minutes.
Continue to cook until rice is just tender but still very creamy, stirring gently and often, about 10 minutes longer (about 25 minutes total cooking time). It must still have a bite. Remove from heat. Stir in freshly grated Parmigiano Reggiano and finish with a few pads of butter. Season to taste with salt and white pepper.
-- Try this dish with this wine. An excellent pairing. --
2009 Kuentz-Bas Riesling Tradition
This wine expresses a complex nose of bright citrus fruit and orange, finishing with apricot and a menthol-like note. On the palate it is crisp, lively and full of tropical fruit. Great acidity gives it a certain freshness which longs for food. This is one the best values for Alsatian Riesling on the market. -- retail: $16.99