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The combination of creamy rice and distinctively flavored asparagus is a
natural. But introduce lemon and lime to the mix, and what was predictable
becomes original. The addition of lemon and lime cuts the risotto's
richness, elevate the asparagus's flavor and, most surprisingly, makes this
a summer dish. If you have some on hand, you can add a sprig of rosemary
to the pan; it's another good partner for asparagus, lemon and lime.
Makes 4 main-course or 6 starter servings
The Asparagus:
16 asparagus stalks, peeled and
trimmed
Put a pot of salted water up to boil. Plunge
the asparagus into the boiling water and cook at a steady simmer until they
can be pierced easily with the tip of a knife, 6 to 7 minutes. Gently lift
the asparagus out of the pot and run them under cold water to stop the
cooking and set their color. When they are cool, pat dry between kitchen
towels. Cut the top 2 inches of each asparagus spear and cut the tips
lengthwise in half. Cut the next 2 to 3 inches of each spear into
1/4-inch-thick rounds; discard whatever remains. (You can do this a day
ahead and keep the asparagus covered in the refrigerator.)
The Risotto:
7 cups (approximately) homemade unsalted vegetable stock (see Vegetarian Stock) or storebought low-sodium vegetable broth
2 lemons
2 limes
4 1/2 tablespoons unsalted butter, at room temperature
1/2 small onion, peeled, trimmed and finely diced
2 cups Arborio rice
1/2 cup finely grated Parmesan cheese
1 tablespoon crème fraîche
1. Pour the stock into a saucepan and bring to the boil. Keep the stock at a slow steady simmer. Grate the zest of half a lemon and half a lime; toss together and set aside. Working over a
measuring cup, squeeze enough juice from the lemons and limes to produce 1/3 cup lemon-lime juice; set aside.
2. Working over medium heat, melt 3 tablespoons of the butter in a Dutch oven or a large sauté pan or skillet with high sides. Add the onion and zests and cook, stirring with a
wooden spoon, just until the onions are translucent, about 5 minutes. Add the rice and cook, still stirring, for about 5 minutes more. Pour in the juice, stir and scrape the bottom of the pan, and cook, stirring once or twice, until the juice has almost completely evaporated, then add 1 cup of the hot stock. Cook, stirring often, until the rice absorbs most of the liquid. While there's no hard and fast rule with risotto, and every rice reacts differently, usually you can count on adding more liquid when there's just about 3 tablespoons of liquid left in the pan. Add another cup of the hot stock and cook and stir as before. Continue cooking, stirring regularly and adding stock 1 cup at a time, until you've added 6 cups of stock. At this point, taste the rice. Usually, the rice will need another 1/2 to 1 cup stock and a few more minutes to cook.
3. Stir in 1 tablespoon of the butter and the
Parmesan. Add the crème fraîche and asparagus rounds to the pan, stir to warm the asparagus and remove the pan from the heat.
4. Working quickly, melt the remaining 1/2 tablespoon butter in a small sauté pan or skillet, toss in the
asparagus tips and heat, stirring, just until they are warmed
through.
To Serve:
Spoon the risotto into heated soup plates, top with the warmed asparagus tips, and serve immediately.
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