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Asparagus Risotto

  (Serves 4)

From the kitchen at Stony Hill Vineyard.

Ingredients

Butter and olive oil

3 whole garlic cloves peeled

1 leek thinly sliced

1 fennel bulb thinly sliced

6 cups chicken stock

1 cup Arborio rice

1 bunch pencil-thin asparagus tips

2 handfuls baby arugula

Salt and pepper

1 tbsp. Meyer lemon zest

3 tbsp. parmesan cheese

1 tbsp. finely chopped Italian parsley

Preparation

Warm the chicken stock over medium low heat.  In a large sauce pan saute the garlic cloves in a tablespoon each of butter and olive oil over medium heat.  Whent he garlic has released its fragrance and infused the oil, remove the cloves from the pan.  Add more butter and oil if necessary and saute the leek and chopped fennel until softened and fragrant.  Add the rice and stir to mix until it is well coated with oil and butter and slightly crispy.  Begin adding the chicken stock 1/2 cup at a time, stirring in between additions until all the liquid has been absorbed.  This process should take about 25 minutes total.  With the last 1/2 cup of broth add the asparagus tips and arugula and stir them intot he rice and broth for the last five minutes.  Add salt and pepper to taste, stir in the lemon zest and 2 tablespoons of parmesan cheese.  Garnish with another tablespoon of parmesan cheese, a tablespoon of chopped Italian parsley and enjoy with Stony Hill Chardonnay.