When the frost dissipates and springtime ushers in fat, flavourful stalks of asparagus at your farmers' market, try this lemony risotto. Enriched with white wine and Parmesan, this dish easily stands alone as a lovely meal — or, topped with seared scallops, a romantic one. The last-minute addition of mascarpone cheese guarantees that this risotto will be the creamiest, dreamiest you've ever eaten.
5 cups chicken or vegetable broth
1 cup dry white wine
1/4 cup (1/2 stick) butter
1 tbsp olive oil
2 large shallots, chopped
2 cups Arborio rice
1 cup asparagus tips, cut into 1" pieces
1 cup grated Parmesan
1/4 cup mascarpone cheese
Zest of 1 large lemon
3 tbsp freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
Step 1: In a stockpot, combine the broth and the wine. Bring to a boil over high heat, then lower the heat to medium-low to keep the liquid at a simmer.
Step 2: In a wok over medium heat, melt the butter and add the olive oil. Sauté the shallots until golden, about 4 minutes. Add the rice and stir, gently "toasting" it for 2 minutes. Add the asparagus and 1-1/2 cups of the simmering liquid. Cook, stirring, until the liquid is almost completely absorbed by the rice.
Step 3: Add the remaining liquid a ladleful at a time and continue stirring until the rice is cooked through and tender and the liquid is completely absorbed, about 35 minutes.
Step 4: Stir in the Parmesan, mascarpone, and lemon zest and juice. Season to taste with salt and pepper and serve.
See more recipes from Lorna Yee.
Reprinted with permission from Lorna Yee's The Everyday Wok Cookbook (2012 Sasquatch Books).