Rally racing isn’t for the faint of heart, but this light and creamy risotto will fortify even the shakiest of nerves. Asparagus is in season, and risotto is the perfect canvas for its bright green splendor.
Yield: 6 servings
Bring 3 quarts of salted water to a boil. Blanch asparagus in water for 30 seconds, then plunge into a bowl filled with ice water. Strain asparagus, dice into 1/2-inch pieces, and set aside.
Bring vegetable stock to a simmer in a saucepot over medium-high heat. Reduce heat to low. In large, wide saucepan on medium-low heat, add 3 tablespoons oil. When oil is shimmering, add onion. Season with salt and pepper. Sauté until translucent, about 10 minutes. Add garlic, and cook for 30 seconds.
Add 2 tablespoons butter. When foam has subsided, add rice. Stir constantly, until rice is toasted evenly, about 4 minutes. Add wine. Cook, stirring frequently, until liquid is absorbed.
Repeat process with vegetable stock, adding 1 cup at a time. Cook until rice is tender but not mushy, and creamy but not soupy. Add asparagus, lemon zest, cheese, parsley, and chives. Cook an additional minute, until asparagus is warm and cheese has melted. Adjust seasoning, and serve immediately.
