risotto with pecorino and crisp asparagus

The fiancé will attest that I do not like clutter. I love things being neat, clean and in it’s perfect place in my home. I love this… he hates it.

I frequently get comments like “Where did you hide my [insert his things that I don’t like]!?”. Poor guy. The reason this has something to do with risotto is not a whole lot… except that feeling of clearing out a pantry and fridge also gives me pleasure. Those wine bottles you opened two weeks ago and wine snobs would judge you for drinking. That cheese in the fridge that wasn’t wrapped properly and is now going hard. That inconvenient bit of rice left in it’s packet that just annoys you for no reason. I choose not to believe I am the only one who feels these things, hence I am sharing.

Anyway ! To the point… Risotto is amazing, easy, tasty AND helps DE CLUTTER ! 😉

Risotto with Pecorino and Crisp Asparagus
Serves 4

Ingredients
3tbs olive oil
1 large onion, finely diced
3 cloves garlic, crushed
2 cups aborio rice
3/4 cups of white wine at room temperature
3 cups chicken stock
1 cup grated pecorino
Bunch of asparagus chopped into 2cm pieces
1/2 cup chopped parsley (flat leaf is preferable but I live in Asia… not possible la)
Salt & pepper

Method
Heat the oil over a low heat then sauté the onion and garlic stirring frequently for 10 minutes. Add the aborio and continue to stir until you begin to hear the rice pop. This should only take about 2-3 minutes. Keep you eye on the rice here, you don’t want it to colour. Pour over the wine and mix through the pan. Let the alcohol cook out over the low heat.

When the liquid has absorbed you can start to gradually add the stock. This is the most important part of the dish. Don’t be lazy and pour it all in at once. Stand by it adding enough each time just to cover the rice. Once absorbed, repeat the process. The photo below is an indicator of when to add more liquid.

Taste as you go as you may need more stock or find you don’t need it all. When the aborio is 80% cooked, add the chopped asparagus, parsley, pecorino and season to taste. Overcooked asparagus is awful, you want a nice crunch here.

Taste again and again and again until your plate is empty!