Asparagus Risotto
Ingredients (100 servings)
| Amount | Measure | Name |
|---|---|---|
| 4.00 | cup | Onions , diced |
| 0.50 | cup | Garlic(1) , chopped |
| White wine, Johannesburg | ||
| 3.00 | cup | Olive oil |
| 6.00 | lb | Rice, arborio |
| 2.00 | gal | Select Vegetable Base (No MSG Added) 6 x 32 OZ , prepared |
| 6.00 | cup | Cheese, Parmesan , grated |
| 6.00 | lb | Asparagus, green , fresh |
| 1.00 | pt | Cream 35%, whipping cream |
| 8.00 | oz | Butter |
| Kosher salt and black pepper to taste |
Preparation
Note: Cut off asparagus tips and reserve. Remove woody stems from stalks and discard. Chop remaining stems and place in food processor wtih 2 quarts of vegetable stock. Puree until smooth, reserve for later use.
1. Heat olive oil, saute onion until tender. Add chopped garlic and saute 2 minutes.
2. Add rice, coat with oil and toast a very light tan.
3. Deglaze with white wine.
4. Add 2 quarts vegetable stock, stirring and bring to a simmer while constantly stirring until liquid is absorbed.
5. Repeat step 4 two times.
6. Add pureed asparagus mixture. Cook until it is mostly absorbed. Rice should be tender.
7. Finish with heavy cream, butter and parmesan cheese.
8. Adjust seasoning.
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