Risotto – Better Prepared In The U.S.

Risotto – Better prepared In U.S. than any Pasta dish.  I have no idea why this is, but, I can guess.  For one, Risotto is surprisingly easy to make.  Despite all the hoopla and magic surrounding it any fifth grader can prepare Risotto with ease.  Another reason is that Americans are accustomed to eating steamed rice which is much chewier than boiled rice.  Most Pasta experiences Americans have are overcooked versions that lend themselves to bland, gooey aberrations of traditional flavors.

Risotto lends itself to endlessly different flavor combinations as the delicious, creamy, yet nutty blandness of Arborio rice is a perfect transfer medium.  Growing up my favorite Risotto was one my mother, Lucrezia, made with Asparagus, pancetta (bacon), and Gruyere Cheese.

Take a peak at our YouTube video on making Risotto.  Giuliana gives you the real scoop on preparing Risotto properly. THIS is the TRADITIONAL, Italian method for making Risotto and she executes it perfectly.

Here’s how to make Lucrezia’s incredible Risotto with Asparagus, Bacon, and Gruyere Cheese:

Asparagus Risotto – serves  6 people

• Asparagus – 2 large bunches
• Bacon – 1lb. plain, non-smoked
• 2 cups Arborio Rice
• 2 Medium White Onions – chopped very fine
• Gruyere Cheese – 1/2 lb. grated
• Sea Salt
• Black Pepper

Broil the pound of bacon in a drip pan until crunchy brown.  Set aside on paper towels and let dry.  Save all the drippings.

Boil one bunch of asparagus in about two quarts of water until very soft, about 15 minutes, removing the hard, tough ends with a knife before cooking.  Remove and drain well.  SAVE all the cooking water and the drained water.

Next, blend or food process the overcooked asparagus until you have a nice smooth slurry of asparagus, adding some of the cooking water, OR STOCK, if necessary to get a smooth, runny mix.

In a large pan (the more surface area the faster and better the Risotto will cook), over a high heat, sauté the two medium onions and the 2 cups of Arborio Rice in some of the bacon drippings until golden brown, stirring the whole time.

Pour in the blended asparagus and begin stirring the rice.  Add two or three large cooking spoons of the asparagus cooking water as needed to the rice and stir until it is absorbed by the rice mixture.

Add a few pinches of sea salt and plenty of coarse black pepper as you stir making sure not to over salt the mix.

Keep adding asparagus STOCK to the rice until it has reached a tender, but still firm texture, and has thrown off its creamy starchiness to the mix.

Then add the second bunch of asparagus which you have trimmed of all the tough end pieces and cut up into two inch sections. Stir the chopped, fresh asparagus in for about two or three minutes, until tender, using a spoonful or two of cooking water if necessary.

Just before serving crumble up the crunchy bacon into bits and add to the mix.  Then add the 1/2 lb. of grated Gruyere Cheese to the Risotto and stir.  Top each serving with a spoonful of bacon drippings and additional grated Gruyere.
Serve immediately as the dish will continue to cook while it sits.