taking the woai cooking challenge, i cooked dinner for myself tonight.
asparagus risotto with feta salad
1. first sweat 1 medium sized red onion in some butter and olive oil in a saute pan, while heating up chicken or vegetable stock (about 1 liter) in a sauce pan.
2. along with the onions, place finely chopped asparagus in the butter and olive oil, and stir until onion pieces are translucent/clear.
3. add arborio rice to the saute pan and about half a cup of white wine – cook the white wine down
4. as the wine cooks off, begin adding stock by the ladle and stir stir stir. let each ladle of stock cook into the rice and get creamier and creamier.
5.when the rice is al dente, stir in several shavings of a nice parmesan or other hard cheese.
6. i served mine with a salad, made with homemade dressing, feta, olive oil and balsamic vinegar.
