Wednesday, May 17, 2017

Asparagus Risotto with Goat Cheese

I posted this on Instagram last night before I devoured it, and thought I'd share the recipe before my post about Chef Marco Gubiotti's cooking class.  Marco is a 1 Star Michelin chef who teaches cooking at Enoteca Properzio upon request.  He owns a gastronomia in nearby Foligno, but his real gift is his teaching, and this risotto was a revelation.

Adding the stock

Adding finely chopped asparagus

Goat cheese and Parmigiano

Yep, that works


Last night's students were in a for a treat, and I will write that post next, but thought I'd share this for those of you who asked for the recipe.  Buon appetito!

Asparagus Risotto with Goat Cheese
Serves 6

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.  

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