|Adding the stock|
|Adding finely chopped asparagus|
|Goat cheese and Parmigiano|
|Yep, that works|
Asparagus Risotto with Goat Cheese
2 tablespoons extra virgin olive oil
1 tablespoon chopped shallot
1 teaspoon chopped green garlic
1 1/2 pounds asparagus
2 cups Carnaroli rice
6 to 7 cups vegetable stock, kept simmering on the stove
1 1/2 cups goat cheese
1/2 cup Parmigiano Reggiano cheese
Salt and pepper
In a Dutch oven, heat the oil, saute the shallot and garlic, for 1 minute.
Cut off the tough stems of the asparagus, then cut off the asparagus tips, to set aside.
Cut the remaining asparagus into 1/2-inch pieces.
Saute the 1/2-inc pieces with the shallot and garlic, for 2 to 3 minutes.
Add the rice, toss in the oil mixture.
Add one ladle of stock, and stir until the stock is absorbed. Continue to add stock until the rice is just short of al dente.
Stir in the goat cheese, and continue to cook, then stir in the Parmigiano.
Season with salt and pepper. Decorate with the asparagus tips and serve.
A note about risotto: It should take about 20 to 30 minutes to cook, and you may not use all the stock.