The original celebrity chef, Marco Pierre White, cooked and plated his recipe for asparagus risotto for a small group of food bloggers tonight at a Continental Stock Pot masterclass in Sydney. Delicious!
preparation time: 10 minutes
cooking time: 45 minutes
1 Continental Chicken Stock Pot
4 cups hot water
2 tablespoons of olive oil
1/2 onion, sliced
1 2/3 cups arborio rice
1/4 cup dry white wine
1 1/2 – 3 tablespoons grated parmesan cheese
1/4 cup butter
6 sprigs chervil or fresh parsley
Remove tips from asparagus and cut stems into 1/4 inch thick slices; set both aside. Stir in Continental Chicken Stock Pot into hot water; set aside and keep warm.
Heat oil in a heavy-based saucepan and cook onion, stirring occasionally, until tender and lightly coloured, about 5 minutes. Stir in rice and cook, stirring occasionally, 1 minute. Stir in wine and cook 1 minute.
Pour in just enough stock to cover rice. Bring to the boil over high heat, stirring frequently and then reduce heat to medium-low and cook, stirring frequently and gradually stirring in stock, until liquid is absorbed, about 25 minutes. If necessary, stir in additional hot water, 1/2 cup at a time, until rice is tender.
Stir in asparagus during the last 5 minutes of cooking. Stir in parmesan, butter and chervil. Garnish, if desired, with additional chervil.