SERVES: 4-6 | PREPARE: 10 mins | COOK: 60 mins
Bring your stock to a low simmer in a saucepan on the stove. In a separate large pan heat the olive oil before softening the shallot and celery for at least 15 minutes, or until they are softened, add your rice and toss (keep it moving) until it is coated in the infused oil and slightly translucent. Pour over the white wine, stirring the rice until the alcohol has evaporated.
Add the stock to the rice one ladle at a time (we have been known to be less patient…) stirring constantly. Wait until it has all been absorbed before adding the next ladleful…or two. Repeat this process for approximately 15 minutes. The rice should still be al dente at this point.
Add half of the stock to the rice pan, and bring it up to a high heat. Add the asparagus (stalks and tips) and bring to the boil, stirring constantly. When this half of the stock has all been absorbed add the remaining liquid, one ladleful at a time, until the rice and the asparagus is cooked. (You may not need all of the stock – the best way to find out is to taste.)
Turn off the heat and stir in the butter, chopped mint, lemon juice and half of the zest. Season to taste.
Serve with a drizzle of oil, Parmesan and lemon zest as required.
500ml Chicken or vegetable stock
1tbsp olive oil
1 shallot – finely chopped
2 sticks of celery – finely chopped
300g risotto rice – Carnaroli is the most forgiving, if you’re prone to wandering off…
125ml dry white wine, or Vermouth
1 large bunch of English asparagus – each stem finely sliced to an inch or so below the tips, which are to be kept whole
350ml chicken or vegetable stock
A handful of Parmigiano Reggiano
½ a bunch of fresh mint leaves – chopped
1 lemon – zest & juice
Extra Virgin Olive Oil – to drizzle
Round Hill Chardonnay 2012
Bright gold with fresh aromas of Meyer lemon, pear and apple, and a texture that is rich and round with a crisp finish. Perfect for Spring, it pairs brilliantly with the fresh flavours of lemon and mint.