Asparagus Risotto

Lou’s Asparagus Risotto:
1 bunch Asparagus
½ Yellow Onion diced
1 tbs Red Pepper Flakes
½ c Pancetta chopped
4 Garlic Cloves diced small
1 c Arborio Rice
½ c Pinot Gris
3 c Chicken Broth
1 c Parmesan Cheese
Olive oil
1 tbs Balsamic Vinegar
2 tbs Butter
Salt & Pepper


1. Start by blanching asparagus in salted, boiling water from anywhere between 2-5mins, depending on thickness of stalks. After blanching, place directly into a bowl of ice water (water and ice) to shock asparagus. Pull out of water after about a minute, and place onto paper towels. After asparagus has drained, chop into about half inch pieces, on a bias. Set aside.

2. Begin slowly heating Chicken Broth in a separate saucepan, on low heat.

3. Heat olive oil in sauté pan at about medium heat. Place diced onions into pan, seasoning with salt and 1 tbs of crushed red pepper flakes. Cook until slightly translucent. At this point add pancetta and cook until slightly crisp. Add garlic last (onions and pancetta create a nice bed, so garlic won’t burn). Once about 2 minutes have passed, add the Arborio rice to the pan.

4. Once the Arborio rice has become slightly translucent, stir in the white wine. Allow rice to absorb wine, before adding broth.

5. Add the chicken broth very slowly. The rice needs a chance for its starch to thicken. Start by adding about 2 to 3 ladle-fulls of broth to the rice, while stirring. Don’t leave your rice. Continue (constantly) stirring. When you see that the rice has absorbed the first few ladles of broth, add another 2 or 3 ladles. Continue this process, very slowly until no chicken broth is left.

6. Once you’ve tested your rice, to be sure it’s tender, mix in the final ingredients: asparagus, vinegar, cheese and butter.

7. Your risotto should be creamy, salty and tender. If desired, garnish with crispy prosciutto or herbs.

8. Enjoy!