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Cooking
Green Asparagus and Seafood Risotto
· 4 servings
Dice evenly
Finely chop the shallot. Try to keep the pieces as uniform in size as possible.
Heat the pot
Place a stainless-steel pot with a fairly thick base on the hob and turn the heat to maximum. Let it heat up, then pour in the olive oil (you could also try butter). Add the shallot straight away.
Add the rice
You can turn the heat down slightly, but not too much. Fry the shallot until translucent. Then turn the heat back up to full and add the dry rice to the shallot.
Keep stirring
Stir thoroughly and don't stop for even a moment. The rice will change colour as it fries, which takes about two to three minutes. You really must keep stirring the whole time so the rice and shallot don't catch. This is the point to add salt and pepper.
Pour in the wine
Pour the wine over the toasted rice, again with the heat on full. Stir until all the wine has evaporated and there's no liquid left in the pot.
Time for the stock
Now it's time for the hot stock. Keep it simmering in a pot on the neighbouring burner and start adding it to the rice.
One ladle at a time
Add just enough stock so the rice is barely covered. The grains shouldn't be peeking out, but there shouldn't be too much liquid sitting on top either. Add one ladleful at a time, stir, and let the liquid absorb into the rice before adding the next ladle.
Keep tasting and seasoning
Don't forget to taste as you go. If the dish needs more salt, season as soon as possible so it absorbs into the rice grains themselves, not just the sauce.
Keep stirring and add the asparagus stalks
Stirring is crucial – keep at it as much as you can. After about ten minutes, add the chopped asparagus pieces. Use just the stalks for now, and set the tips with a bit of stalk attached aside.
Tomatoes and seafood
Cut the tomato into pieces and add it to the pot along with the seafood.
Rice turns tender
The risotto should be ready after about 20 to 25 minutes. The only way to know when to stop cooking is by tasting and checking that the rice is soft enough.
Asparagus tips
The rice definitely shouldn't be overcooked. Warm the asparagus tips through on top of the risotto for a short while – just gently, they don't need to cook.
Get everything ready
Take the finished risotto off the heat. Have chilled butter ready, a few pieces, along with grated parmesan.
Thicken and finish the flavour
Add these two ingredients to the pot and stir vigorously until both the butter and cheese have melted in. This will thicken the risotto further and round out its flavour.
Serving
Serve immediately on warmed plates. Give the bottom of the plate a few good taps with your palm and a properly made risotto will spread beautifully across the plate. Garnish with the asparagus tips.