Asparagus Risotto with Burrata and Mint
People usually think of risotto as a fancy restaurant dish but it’s easy to make at home and a great dish to have in your repertoire. The only special thing you need to buy is the rice - either Arborio or Carnaroli, which are Italian, short grained rice varieties. It takes less than 30 minutes and if you wanted to glam it up you could garnish it with cooked lobster or crab. This one is perfect for spring and would be a lovely Mother’s Day meal. The key to a good risotto is to stir it often, that helps release the starch from the rice, giving you that creamy texture you're looking for.
Ingredients:
1 bunch asparagus
6 cups water
1 Parmesan rind
Bay leaf
4 Tbs olive oil or butter
1 1/2 cups Arborio or Carnaroli rice
1/2 onion, cut into 1/4" dice
2 cloves garlic, minced
1/2 cup white wine (I used Sip Clean)
6 oz burrata
1/4 cup mint leaves, sliced thinly
1/2-1 cup grated Parmesan
Method:
Prepare asparagus by trimming tough ends off (usually 2”-4”.) Cut tips off. If they’re thick you can slice them in half lengthwise. Cut remaining stalks into 1/4” coins. Set asparagus aside.
Put 6 cups water, Parmesan rind, bay leaf, 1 tsp kosher salt and about 1/2 tsp freshly cracked black pepper in a small pot and bring to barely a simmer.
Heat another, larger pot, on medium heat and add olive oil or butter, onion, garlic, 1 tsp kosher salt, and sauté, stirring occasionally.
After about 3-4 minutes, when the onion is beginning to become translucent, add the rice and stir. Let it “toast” about 2 minutes, stirring occasionally.
Add white wine, stir and cook until all the wine is absorbed.
Once all the liquid is absorbed, start ladling in the simmering stock, a half cup at a time, stirring frequently. Don’t add more until most of the liquid has been absorbed and you can see the bottom of the pan when you stir. You should be adding liquid every 2-3 minutes for about 18-25 minutes.
At 15 minutes, taste the risotto. It should still be a bit al dente. Add asparagus and keep adding stock, one ladle at a time, until asparagus is cooked (it should only take about 4-5 more minutes.)
Once the risotto is cooked, stir in the grated Parmesean, chopped mint (reserve a little for garnish), and half the burrata. You can break it into little clumps before adding. Add salt/pepper if needed.
To serve, ladle risotto on to a plate. Add a few pieces of burrata on top, more mint, Parmesan and a drizzle of olive oil.
Serves 4-6
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