Chris Davy
A tablespoon of olive oil
A slice of butter
A handful of asparagus spears – tips removed and reserved with the rest sliced
Two spring onions – chopped
Three handfuls of arborio rice
½ a glass of white wine
About ¾ litre of vegetable stock
A good handful of freshly grated Parmesan cheese
More butter
Lemon juice
Gently sauté the sliced asparagus and chopped spring onions in the oil and butter for a few minutes. Add the rice and stir ensuring all the grains are coated with the oil and butter. Pour in the wine and, stirring, bring to the boil, reducing the heat to a gentle simmer. As the liquid becomes absorbed by the rice, add the vegetable stock, a ladleful at a time, stirring continuously until each addition is largely absorbed.
After about 20 to 25 minutes of gentle stirring the rice grains will have swelled, they’ll be soft with a slight chalky bite in their centre and the overall consistency will be one of a velvety but slightly loose mix. If you run out of stock, just continue to add boiling water, ladle by ladle, until the rice is ready.
Towards the end, briefly blanch the asparagus tips in boiling salted water and drain. Add the Parmesan, another slice of butter and a little lemon juice to the rice, check the seasoning and serve in warmed bowls with the asparagus tips sprinkled over the top.
For other recipes of ours go to www.oldfieldsrestaurants.com
Oldfields Restaurants: 18 Claypath, Durham 0191 370 9595 and 9 Osborne Road, Jesmond, Newcastle 0191 212 1210
