From Bastille Restaurant
-1 Tbsp unsalted butter
-1 Tbsp Olive oil
-1/2 cup chopped shallots
-1 cup Carnarolli or Arborio rice
-1/4 cup Dry white wine
-About 4 cups Vegetable stock or Asparagus blanching water for
-1/2 cup freshly grated Parmesan cheese
-Salt and pepper
-1/2 pound **asparagus, blanched
**Tough skins of the spears peeled (if working with thick asparagus) cut into 1-inch lengths on a bias.
1. Bring lightly salted water to a boil and blanch asparagus until just tender, about 3-5 minutes. Shock asparagus in an ice water bath to stabilize the color and measure out water for risotto and set asparagus aside until end of cooking.
2. In a 3 or 4-quart saucepan, heat 1-Tbsp olive oil and 1-Tbsp butter over medium heat. Add the shallots and cook for a two minutes or until translucent. Add the rice and cook for 3 minutes more, stirring until nicely coated.
4. Add the wine. Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add 1/2 cup of hot stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2-cup increments. Stir often to prevent the rice from sticking to the bottom of the pan. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 20-25 minutes. With the last ladle of stock, add the asparagus. Turn off the heat.
Note: The stock amount given is approximate. You may need a little more or less. If you end up needing more stock and you find yourself without, just use water.
4. Gently stir in the Parmesan cheese and the remaining 1-tablespoon butter. Add salt and pepper to taste. Serve immediately.
Yield: Serves 2-3 as a main course, or 4 as a side dish.