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Ingredients:

Serves 4

8 each asparagus, extra-large
2 cups chicken stock
1 batch risotto (recipe follows)
1/2-cup grated Parmesan cheese
2 Tbs. unsalted butter
1/4-cup fresh goat cheese
salt and pepper

Directions:

1. In large saucepan, bring enough water to a boil to blanche the asparagus and season with salt (should be very salty).
   
2. Trim off the bottom of the asparagus, then peel the bottom half to remove the tough skin.
   
3. Blanch the asparagus in the boiling water for about 1 minute (cooked but still al dente).
   
4. Carefully remove the asparagus and hock in ice water, completely cooling.
   
5. Dry the asparagus with paper towel, then cut the tops off (about 1-1/2 inch) and reserve for decoration.
   
6. Cut the middle part (about 3 inches) of the asparagus into 1/4-inch coin shapes.
   
7. Puree the rest of the asparagus with 1/2-cup of the chicken stock in a blender until smooth, then strain through a fine sieve.
   
8. In a large saucepan, bring the rest of the chicken stock to a boil, add the risotto and stir with a wooden spatula until the stock comes back to a boil.
   
9. Add the asparagus coins, asparagus puree, cheese and the butter; keep stirring until the risotto returns to a boil.
   
10. Remove from the heat and season with salt and pepper.
    
11. Divide the risotto onto hot serving plates and arrange the asparagus spears on the risotto.
    
12. Dot the goat cheese around the spears.

Risotto Partially Cooked

Ingredients:

Serves 4

5-6 cups chicken stock
1-1/2 cups unsalted butter
1 tsp. minced garlic
1/2-cup chopped onion
1-1/2 cup arborio rice
1/4-cup dry white wine
salt and pepper

Directions:

1. In a medium saucepot, bring the stock to a simmer.
   
2. In a large, heavy saucepan, melt the butter over medium heat and sauté the garlic and onion until translucent (about 3 minutes).
   
3. Add the rice and sauté another 3 minutes, stirring with a wooden spoon or until the outside of the rice becomes opaque.
   
4. Add the wine and bring to a boil stirring constantly, scraping the entire bottom of the pan until the rice absorbs almost all the wine.
   
5. Season lightly with salt and pepper.
   
6. Add 1 cup of the simmering stock. The rice should be kept at a fast simmer and not a boil as you stir and add stock.
   
7. Stir the rice constantly until almost all the stock has been absorbed, then continue to add the stock a 1/2-cup at a time and repeat the process until the rice is almost tender but still firm.
   
8. Immediately spread the risotto on a non-reactive rimmed sheet pan and put it over another sheet pan filled with ice.
   
9. Completely cool off, then cover with plastic wrap and refrigerate.

Copyright Hiro Sone 2004