Risotto With Fresh Asparagus

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1 cup	160g / 5.6oz	Italian Arborio rice
1/4 cup	59ml	Dry white wine
		= (a Chardonnay or Sauvignon Blanc)
1/4 cup	59ml	Dried porcini mushrooms - soaked to rehydrate,
		And squeezed out before adding to recipe
1/4 cup	59ml	Sun-dried tomatoes in oil - snipped small bits
2		Garlic cloves - pressed
1		Chicken broth - (14 1/2 oz)
		= (do not use low salt variety unless you
		Have dietary restrictions, or you will
		Have to add salt)
1/2 lb	227g / 8oz	Fresh asparagus - washed, and
		Cut into 1" pieces
1/4 cup	36g / 1.3oz	Freshly-grated Reggiano Parmesan cheese - - (to 1/2)

Recipe Instructions

Heat the cooker over medium-high heat. Add oil and saute onions until softened.

Pour in the wine, chicken broth, mushrooms, garlic and sun-dried tomatoes. Add rice and stir until coated with the oil. Stir until the mixture begins to come to the boil to prevent sticking.

When the mixture begins to boil, close the cover and the pressure should pop up like magic! As soon as you get to the first red ring (8 pounds pressure), lower the heat (or take it off the burner if you are working on electricity.) You need very little heat to maintain pressure if you are using the pressure fry pan or the Risotto Cooker. Time 6 minutes.

Use the Cold Water Release Method.

Toss the asparagus into the cooker and close up the cooker for another 2 minutes, allowing the asparagus to steam in the warm rice mixture.

Open the cooker and check for consistency. Boil off excess liquid if needed.

Just before serving add the Parmesan cheese and enjoy!

This recipe yields 4 to 6 servings.

Source:
Kuhn Rikon at http://www.kuhnrikon.com

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