Risotto with Asparagus, Crispy Pancetta & Lemon Zest
Serves 4
2 cups Arborio Rice
1/2 lb Fresh Asparagus
1/3 lb Pancetta, diced
1/2 cup dry white wine
5 cups chicken broth
1 medium shallot (diced)
2 Tbsp butter
4 Tbsp Extra Virgin Olive Oil
1 cup Parmigiano-Reggiano
1 tsp Lemon Zest

This is a great risotto dish for all four seasons - substantial, but fresh.

In a medium saucepan, saute the pancetta in a little olive oil until crisp. Transfer to a plate with paper towels and set aside, reserving some for garnish.

On a baking sheet, drizzle 2 Tbsp olive oil and a large pinch sea salt over the laid-out asparagus. Roast at 400 for 3-5 minutes - until tender and charred. Remove from oven and chop asparagus, reserving tips. Set aside.

In that same saucepan, over medium-high heat, saute the shallots, remaining oil and butter until translucent. Add Arborio rice and stir. You are toasting the rice for about 2 minutes. Add the wine and reduce for 1 minute. Begin adding the chicken stock one ladle-full at a time - just enough to cover the rice. Stirring constantly, add a ladle of chicken stock when you can see the bottom of the pan as you drag your wooden spoon through the risotto. Cover the rice with the stock and repeat this process for 20-25 minutes. When rice is still al dente, remove from the heat. Add asparagus and pancetta. Add the cheese and stir in. Risotto will continue to cook from remaining heat. Garnish with asparagus tips, crispy pancetta and lemon zest. Serve immediately.

Posted by Pat on March 25, 2011 2:40 PM

Printer Friendly Version

RSS Feed