Asparagus and pecorino romano risotto

Name: Asparagus and pecorino romano risotto
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Québécoise
Ingredients: 1 lb (450 g) asparagus; 6 cups (1.5 L) chicken broth, with 1 cup (250 ml) reserved for the end; ¼ cup (60 ml) butter, divided; 1 French shallot, finely chopped; 2 cups (500 ml) arborio rice; A thin drizzle of olive oil + a little more for serving; 1 cup (250 ml) dry white wine; 1 cup (250 ml) grated pecorino romano + a little more for serving; 5 to 6 large fresh basil leaves, chiffonade + a little more for serving; Salt and freshly ground pepper

Preparation 20 min
Cooking 35 min
Servings 4
Freezing Absolutely

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Risotto

1 lb (450 g) asparagus
6 cups (1.5 L) chicken broth, with 1 cup (250 ml) reserved for the end
¼ cup (60 ml) butter, divided
1 French shallot, finely chopped
2 cups (500 ml) arborio rice
A thin drizzle of olive oil + a little more for serving
1 cup (250 ml) dry white wine
1 cup (250 ml) grated pecorino romano + a little more for serving
5 to 6 large fresh basil leaves, chiffonade + a little more for serving
Salt and freshly ground pepper

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Preparation

Cut the asparagus tips (about 2 in/5 cm) and set them aside for garnish. Slice the remaining stalks into ½ in (1 cm) pieces. In a saucepan, bring the chicken broth to a gentle simmer and keep it hot throughout the cooking process.
In a large saucepan over medium heat, melt 1 tbsp (15 ml) of butter and cook the shallot for 2 to 3 minutes, without letting it color. Add the arborio rice, then a thin drizzle of olive oil. Season with salt and pepper and toast for 1 minute, stirring, until the grains look pearlescent. Never rinse the rice beforehand: it’s the starch that creates all the creaminess.
Deglaze with the white wine and let it reduce almost completely, stirring.
Add the hot broth one ladle at a time, about ¾ cup (180 ml), letting the rice absorb it almost completely before each new addition. Stir regularly. This will take 20 to 25 minutes, until the rice is al dente. Lower the heat if the liquid absorbs too quickly, and keep the last cup of broth for finishing.
Meanwhile, in a skillet over medium-high heat, melt 2 tbsp (30 ml) of butter and sauté the asparagus stalks and tips for 3 to 4 minutes, until tender-crisp. Season with salt and pepper. Set the tips aside for serving.
Remove the saucepan from the heat. Add the remaining butter, the pecorino romano, the asparagus stalks, and the basil. Stir well, then adjust the seasoning. Go easy on the salt. The pecorino already brings a lot.
Just before serving, add the last cup of hot broth and stir gently: the risotto should flow slightly, never sit in a clump. Serve in shallow bowls and garnish with the reserved asparagus tips, basil, a drizzle of olive oil, extra pecorino, salt, and pepper.