Champagne, Lemon and Asparagus Risotto

Recipe contribution from Stefan Czapalay, of Chefs By Design

Ingredients

• 2 cups boiling hot water
• 2/3 cup asparagus broth (reserved from blanching the asparagus)
• ½ lb. blanched asparagus
• 3 cups chicken broth
• ¼ cup unsalted butter 
• 1 small onion, finely chopped
• 1 cup Arborio rice
• ¼ cup champagne or sparkling wine
• 1 tsp. freshly grated lemon zest
• ¼ cup finely grated parmesan
• 2 tbsp. chopped fresh flat-leaf parsley

Method

1. Blanch the asparagus, stems and tips in boiling salted water until just tender and reserve 2/3 cup of the broth used to cook the asparagus. Leave the tips whole, then chop the ends of the asparagus into small disks then reserve.
2. Bring the asparagus broth and water to a simmer while at the same time heating 1 tbsp. butter in a heavy sauté pan over moderately high heat until foam subsides, then add the chopped asparagus and continue to sauté until fully incorporated. Reserve. 
3. Cook the onion in a separate pan in 1 ½ tbsp. butter over moderate heat until translucent. Add the rice mixture and cook, stirring constantly, about 1 minute. Add the Champagne and simmer, stirring constantly until fully absorbed
4. Stir in ½ cup of the broth mixture and cook at a strong simmer, stirring frequently until the broth is absorbed. Continue simmering and adding the broth, ½ cup at a time, stirring frequently and letting each addition become absorbed before adding the next, until the rice is tender but still "al dente" and creamy.
5. Stir in the lemon zest, the remaining butter, parmesan, and parsley to taste, then place individual portions on 6 plates and garnish each portion with equal amounts of the asparagus tips. Serve with Papillotte of Sole.

Recipe Notes

Serves 6

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