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1
Snap off the ends of: 1 pound asparagus.
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2
Cut the spears on the diagonal into 1/4-inch pieces.
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3
Remove the zest from: 1 lemon.
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4
Cut the lemon in half and squeeze the juice.
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5
Melt in a heavy-bottomed 2 1/2-to 3-quart saucepan over medium heat: 2 tablespoons butter.
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6
Add: 1 small onion, diced fine.
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7
Cook until the onion is soft and translucent, about 10 minutes..
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8
Add: 1 1/2 cups risotto rice (Arborio, Carnaroli, Baldo, or Vialone Nano).
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9
Cook the rice, stirring now and then, until translucent, about 4 minutes.
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10
Do not let it brown.
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11
Meanwhile, bring to a boil and then turn off: 5 cups chicken broth.
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12
Stir the lemon zest into the sauteed rice, then pour in: 1/2 cup dry white wine.
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13
Cook, stirring fairly often, until all the wine is absorbed.
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14
Add 1 cup of the warm chicken broth and cook at a vigorous simmer, stirring occasionally.
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15
When the rice starts to get thick, pour in another 1/2 cup of the broth and add some salt (how much depends on the saltiness of the broth).
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16
Keep adding broth, 1/2 cup at a time, every time the rice thickens.
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17
Do not let the rice dry out.
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18
After 12 minutes stir in the cut asparagus.
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19
Cook until the rice is tender but still has a firm core, 20 to 30 minutes in all.
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20
When the rice is just about done, stir in half the lemon juice and: 1 tablespoon butter, 1/3 cup grated Parmesan cheese.
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21
Stir vigorously to develop the creamy starch.
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22
Taste for salt and lemon juice, adding more as needed.
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23
Turn off the heat, let the risotto sit uncovered for 2 minutes, and serve.
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24
Add a splash of broth if the rice becomes too thick.
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25
Stir 2 or 3 tablespoons chopped chervil or parsley into the risotto before serving.
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26
Clean 1 pound scallops, removing the small muscle (the foot) attached to their sides.
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27
If they are very large scallops, cut them in half horizontallyso that you end up with 2 thinner disks of scallop.
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28
Stir the scallops into the risotto 5 minutes before it has finished cooking.
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29
Add 1 pound peas, shelled, 10 minutes before the risotto has finished cooking.
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30
Garnish with chopped chervil or a few fresh spearmint leaves cut into thin ribbons.
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31
For a winter squash risotto, omit the lemon and asparagus.
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32
Peel 1/2 small butternut squash and remove the seeds and strings from the inner cavity.
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33
Cut into small dice.
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34
Heat 2 tablespoons butter in a heavy-bottomed pan, add the squash with a few leaves of fresh sage, and season with salt.
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35
Cook over medium-low heat until the squash is just done, cooked through but not soft.
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36
Add the cooked squash 5 minutes before the risotto has finished cooking.
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37
(Alternatively, add sage to the sauteing onions and stir the raw diced squash into the risotto with the second addition of broth.)
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38
This works well with parsnips, carrots, and celery root also.
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39
For a potato and pancetta risotto, omit the lemon and asparagus.
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40
Peel and dice small 2 large yellow potatoes.
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41
Dice 2 slices pancetta.
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42
Add the pancetta to the onions while they are sauteing.
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43
Stir the potatoes into the rice with the first addition of broth.
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44
For a grilled radicchio risotto, omit the lemon and asparagus, and just before serving, stir in about 2 cups chopped grilled radicchio (see page 312).
