Agriculture Reference
In-Depth Information
Cut away the very tips of the asparagus and reserve them. Chop the shrimp into 'h-inch
pieces and add them to the reserved asparagus tips. Slice the remaining parts of the as-
paragus into 1/4-inch rounds.
Place the asparagus rounds, 3 tablespoons of the butter and the minced onion in a large
skillet over medium heat. Cook until the onion softens but does not turn color, about 5
minutes.
Add the rice and cook, stirring constantly, until all the kernels are opaque, about 5 minutes.
Add the wine and stir until it evaporates. Ladle approximately 1'/2 cups of the simmering
stock through a strainer into the rice and cook, stirring, until it evaporates. When the bot-
tom of the pan is almost dry, add another 1/2 to 3/a cup stock and cook, stirring, until it
evaporates.
Keep cooking this way, adding more stock as needed, until the rice begins to swell and
become tender. Stir in 11/2 teaspoons salt and the reserved chopped shrimp and asparagus
tips. Continue cooking until the rice kernels are swollen and completely tender. Do not
cook the mixture dry; the final texture should be somewhat soupy with slightly thickened
liquid. This will take about 17 minutes in all.
Remove the skillet from the heat and add the remaining 1 tablespoon butter, the
Parmigiano-Reggiano and the chives. Vigorously stir these into the risotto. The liquid will
thicken even more. Taste and add more salt, if desired. Spoon into hot, shallow bowls and
serve immediately.
MAKING RISOTTO
Much is made about making risotto, but essentially the dish is very simple: rice, main in-
gredient and stock. Add a flavoring base to start things out, a little wine in the middle
and some butter and cheese to finish, and you've covered just about every possibility. But
risotto's simplicity also makes demands.
You have to use the right rice - Arborio, Carnaroli and Vialone Nano are the ones most
available in the United States - to get the distinctive creaminess. There are slight differen-
ces in the textures of these varieties, but not in taste. What makes them perfect for risotto
is the way they are built. Like all rices, they are made primarily of starch: amylopectin and
amylose. Amylopectin is a soft starch that dissolves readily in liquid; amylose is a hard
starch that resists dissolving. Risotto rices contain far more amylopectin than most rices,
although not as much as sticky Japanese sushi rice. When they are cooked properly, the
