Risotto With Asparagus And Bison Bacon Recipes

CREAMY ASPARAGUS AND BACON RISOTTO

Steps:

• In a pot over medium heat, cook bacon until crisp. Transfer to a paper towel-lined plate and drain. Add onion to bacon fat and cook until soft, 5 minutes, then add garlic and cook until fragrant, 2 minutes more. Add rice and stir until combined, then add 240ml chicken stock.
• Bring to a simmer and cook, stirring occasionally, until stock is completely absorbed. When it's absorbed, add wine. Stir until fully absorbed, then add remaining stock 240ml at a time until rice is tender and creamy, about 30 minutes. Add asparagus and let cook until tender, 6 minutes.
• Stir in bacon and season generously with salt and pepper.

CREAMY ASPARAGUS RISOTTO

Steps:

• Bring the stock to a simmer in a medium pot, and then set aside. Melt 1 1/2 tablespoons of the butter in a large saucepan and cook the shallots until soft, stirring with a wooden spoon. Add the rice and stir until translucent, about 4 minutes. Stir in the wine and simmer until reduced to almost dry. Ladle the stock into the rice slowly, stirring until it disappears each time. Remove the saucepan from the heat and add the mascarpone and Parmigiano, stirring until well blended.
• Prepare a bowl of ice water. Bring a pot of salted water to a boil. Blanch the asparagus tips and stems until al dente, and then dip in ice water for 2 to 3 seconds. Place the stems in a food processor and add the creme fraiche and lemon juice. Puree the mixture until thick and smooth. Saute the tips in the melted butter over medium-high heat until well coated, about 1 minute.
• To serve, place a small amount of puree into a bowl, spoon some risotto over, and garnish with asparagus heads and fresh melissa, hyssop and garlic. Sprinkle sea salt on top to taste.

ASPARAGUS AND CORN RISOTTO

Steps:

• Break Tough bottoms off the aparagus and cut into 3/4 Inch pieces.(I like cutting them diagonally for nicer presentation).
• Heat Stock and hold just at the boiling point.
• Melt 3 Tbls Butter in a good size skillet.
• Add Sweet Onion (vidallia or Mayan) and cook on Med/High heat till onions turn translucent (take care not to brown the butter).
• Add risotto and toss/stir till the risotto is well coated and continue cooking till the rice gets translucent around the edges and maybe even a touch of brown.
• Add the Dry white wine and stir briefly.
• Reduce heat to medium/low and add 1 1/2 Cups of stock. Cook until liquid is absorbed then add another 1 1/2 Cups of stock.
• Once the liquid is absorbed again add 1/2 Cup of stock, Asparagus, and Corn and stir just enough to incorporate the ingredients.
• Add white pepper to taste.
• Once liquid is again absorbed, tase for consistancy. If it is too firm yet, keep adding liquid 1/2 Cup at a time, always waiting till the liquid is absorbed before adding more. Do this until rice is tender but still firm.
• Add 1 cup shredded Asiago Cheese, 4 Tbls Butter, and 1/2 pint of heavy cream and stir till butter is melted and everything is well incorporated.
• Finish by sprinkling the remaining cup of Asiago on top and let it melt.

BEST EVER ASPARAGUS & PEA RISOTTO

Steps:

• Snap the woody ends off the asparagus stalks and roughly bash with the blade of a knife. Tip the ends into a saucepan along with the reserved pea pods, if using, and parmesan rind, if you have it. Pour over 700ml of the stock, set the pan over a low heat and bring to a simmer. Meanwhile, cut the tips off the asparagus, set aside, and slice the stalks into rounds.
• Bring the rest of the stock to the boil in a small saucepan, tip in the asparagus tips and cook for 1 min. Scoop out into a bowl using a slotted spoon and set aside. Tip the rest of the asparagus and the peas into the pan and simmer for 3-4 mins until just tender. Tip half the cooked veg and the stock from the pan into a blender and blitz until frothy and green. Return to the pan with the whole vegetables and set aside.
• Heat most of the oil in a large, shallow saucepan over a low heat and cook the onions for 8-10 mins until soft but not translucent. Stir in the rice to coat in the onions and oil, turn the heat up slightly and cook for 3 mins. Pour over the wine or vermouth, then stir and simmer until the liquid has evaporated.
• Add a ladleful of stock from the large pan, avoiding the pea pods and asparagus ends, stirring vigorously and only adding more when the first ladle has been absorbed by the rice. Keep adding stock in this way until it is absorbed, the pan is dry and the rice is al dente (about 15 mins), then add the green stock, along with the veg, and cook for 3-4 mins more until the rice is just tender and you can see the bottom of the pan when you draw a spoon through it.
• Remove from the heat and leave to stand for a minute, then beat in the butter, most of the cheese, a squeeze of lemon juice and some seasoning. Stir until the cheese has melted and the risotto is thick. Serve in warmed bowls topped with the asparagus tips, pea shoots (if using), the rest of the cheese and a drizzle of olive oil.

ASPARAGUS RISOTTO

Steps:

• Snap the woody ends off the asparagus stalks and tip them into a saucepan with the stock. Put on a low heat to very gently simmer. Meanwhile, cut off the tips of the asparagus, add to the stock for exactly 1 min. Scoop out with a slotted spoon and set aside. Finely slice the rest of the stalks into rounds.
• Heat the oil and half the butter in a heavy, wide pan. Cook the onions gently for 5 mins until soft, stirring often. Add the chopped asparagus stalks and cook for 2 mins more. Add the rice and continously stir for a few minutes until it turns semi-transparent and makes a hissing sound.
• Stir in the wine, if using - it will evaporate almost immediately. Reduce the heat to a gentle simmer. Add the stock, a ladleful at a time, stirring between each addition until it is absorbed, about 15 mins.
• Try the rice - it should feel just cooked with a slight bite to it. Stir in the asparagus tips and any last dregs of stock and cook for 1 or 2 mins more. Remove from the heat and top with the remaining butter and most of the parmesan. Season generously, cover and leave for a few minutes to settle.
• Give the risotto a thorough stir to incorporate the butter and cheese and serve straight away with the remaining parmesan for sprinkling over.

RISOTTO WITH ASPARAGUS AND RICOTTA SALATA

Steps:

• In a heavy skillet, heat three tablespoons butter and add the shallots. Cook until soft. Add the rice and cook, stirring, until the grains become opaque and are thoroughly coated with the butter.
• Turn up heat and add white wine, stirring continuously. When evaporated, add hot chicken stock a ladle at a time and keep rice at a gentle simmer, stirring all the time.
• Cut the asparagus into one-inch slices on the diagonal. When the rice is still slightly hard in the middle (after about 15 minutes), stir in the asparagus and continue cooking, ladling in more stock, until the rice is al dente. It should be creamy, a little chewy but firm to the bite. Add the peas to the mixture about three minutes before the end of cooking.
• Off heat, stir in remaining tablespoon of butter, a tablespoon of Parmesan and season with salt and pepper. Sprinkle risotto with crumbled ricotta salata. Freshly grated Parmesan may be passed at the table.

FROZEN ASPARAGUS RISOTTO WITH BACON

Steps:

• Take a deep breath and say "Risotta-making is NOT difficult.".
• Cut asparagus into 3/4" pieces. Set aside.
• In a heavy-bottomed saucepan, saute the onion and bacon in 2 T butter for 3 minutes over medium heat.
• Increase to high heat, add wine and reduce to half (about 3 minutes).
• Add rice, salt and pepper and continue stirring on high for 1 minute.
• Add 2 c of the hot chicken stock, lid the pan and turn off the heat.
• Go walk your dog, call your girlfriend, write that chapter in your novel. It can sit there until roughly 10-15 minutes before dinner is served.
• When you return, reheat the broth and crank up the heat on the rice.
• Stir, stir, stir, adding a cup of hot broth everytime it starts to look a bit dry.
• Sample a bit: does it seem a bit chewy but almost ready?.
• If so, add the asparagus and stir until heated through, about 2 minutes.
• Sample again. Ready? Remove from heat and add 1 T butter and cheese.