Asparagus Risotto with Crab and Orange Gremolada
- 1 quart canned low-sodium chicken broth or homemade stock, more if needed
- 1 1/2 cups water, more if needed
- 1 pound asparagus, tough ends snapped off and discarded, spears cut into 1/2-inch lengths, tips left whole
- 2 tablespoons butter
- 1 tablespoon cooking oil
- 1 small onion, chopped
- 1 1/2 cups arborio rice
- 1/2 cup dry vermouth or dry white wine
- 1 1/4 teaspoons salt
- 1/2 pound crabmeat, picked free of shell
- 1 teaspoon grated orange zest (from 1/2 orange)
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon fresh-ground black pepper
- Bring the broth and water to a simmer in a medium pot.
- Cook the asparagus in the broth until just done, about 4 minutes.
- Remove with a slotted spoon.
- Put in a colander, rinse with cold water, and drain.
- Keep the broth at a simmer.
- In a large pot, melt 1 tablespoon of the butter with the oil.
- Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
- Add the rice and stir until it begins to turn opaque, about 2 minutes.
- Add the vermouth and salt.
- Cook, stirring, until the vermouth is absorbed.
- Add about 1/2 cup of the simmering broth; cook, stirring frequently, until absorbed.
- The rice and broth should bubble gently; adjust the heat as needed.
- Continue cooking, adding broth 1/2 cup at a time and letting the rice absorb it before adding more.
- Cook the rice in this way until tender, 25 to 30 minutes in all.
- The broth that isn"t absorbed should be thickened by the starch from the rice.
- You may not need all of the liquid, or you may need more broth or water.
- Stir in the asparagus, crab, orange zest, garlic, parsley, pepper, and the remaining 1 tablespoon butter.
- Cook until heated through.
chicken broth, water, butter, cooking oil, onion, arborio rice, white wine, salt, crabmeat, orange zest, garlic, parsley, freshground black pepper
Taken from www.foodandwine.com/recipes/asparagus-risotto-with-crab-and-orange-gremolada (may not work)