Risotto With Bacon, Asparagus And Rosemary
serves 4-6
The earthiness of fresh asparagus is enhanced by woodsy rosemary and rich salty bacon in this risotto. Tangy pecorino rounds out the taste and flavor spectrum. Try substituting pancetta or prosciutto for the bacon, and marjoram or oregano for the rosemary.
6 cups low-sodium broth (chicken or vegetable)
2 pieces thick-cut bacon, diced
1 pound asparagus, trimmed and cut into 1-inch pieces
1 medium onion, diced
4 tablespoons unsalted butter
1 tablespoon olive oil
1 1/2 cups Arborio or Carnaroli rice
1/2 cup dry white wine
1/2 cup finely grated pecorino cheese
2 teaspoons finely chopped rosemary
prep: 10 minutes
total: 45 minutes
medium saucepan
large sauté pan
large saucepan
grater
1. Bring the broth to a simmer in a medium saucepan. Reduce the heat to low and keep the broth hot. Prep the bacon, asparagus and onion.
2. In a large sauté pan, heat 2 tablespoons of the butter on medium-high heat. When the butter's foam has subsided, cook the bacon until it's almost crisp, 3-5 minutes. Add the asparagus and stir to combine with the bacon. Continue cooking, stirring occasionally, until the asparagus is bright green, 6-8 minutes.
3. Meanwhile, combine 1 tablespoon of the butter and the olive oil over medium-high heat in a large saucepan. When the butter and oil are hot, add the onion and season it with a light sprinkling of salt and pepper. Cook the onion, stirring often, until it's translucent but not brown, 3-5 minutes. Add the rice and stir until coated with the onions. Cook, stirring once or twice, until the rice turns opaque, 2-4 minutes.
4. Add the white wine and enough of the simmering broth to cover the rice. Cook, stirring occasionally, until the liquid is mostly evaporated and absorbed. Keep adding the broth, 1/2 cup or so at a time, until the rice starts to turn tender, about 10 minutes.
5. Stir in the asparagus and bacon. Continue adding the broth, letting it absorb each time, until the rice is creamy but al dente, another 10-12 minutes.
6. Stir in the pecorino, rosemary and remaining tablespoon of butter, plus black pepper to taste.
2. In a large sauté pan, heat 2 tablespoons of the butter on medium-high heat. When the butter's foam has subsided, cook the bacon until it's almost crisp, 3-5 minutes. Add the asparagus and stir to combine with the bacon. Continue cooking, stirring occasionally, until the asparagus is bright green, 6-8 minutes.
3. Meanwhile, combine 1 tablespoon of the butter and the olive oil over medium-high heat in a large saucepan. When the butter and oil are hot, add the onion and season it with a light sprinkling of salt and pepper. Cook the onion, stirring often, until it's translucent but not brown, 3-5 minutes. Add the rice and stir until coated with the onions. Cook, stirring once or twice, until the rice turns opaque, 2-4 minutes.
4. Add the white wine and enough of the simmering broth to cover the rice. Cook, stirring occasionally, until the liquid is mostly evaporated and absorbed. Keep adding the broth, 1/2 cup or so at a time, until the rice starts to turn tender, about 10 minutes.
5. Stir in the asparagus and bacon. Continue adding the broth, letting it absorb each time, until the rice is creamy but al dente, another 10-12 minutes.
6. Stir in the pecorino, rosemary and remaining tablespoon of butter, plus black pepper to taste.
0
